Introduction

These Kentucky Fried Pheasant (KFP) burgers are a delicious twist on the classic fried chicken sandwich, offering tender pheasant breasts with a crispy, spiced coating. Paired with a tangy red cabbage slaw and a flavorful mushroom ketchup mayonnaise, they make an irresistible meal for burger lovers looking to try something new.

The image shows two crispy fried chicken sandwiches on a dark wooden board with colorful checkered paper underneath. Each sandwich has three clear layers: a shiny golden-brown brioche bun on top, a large piece of deeply textured crunchy fried chicken in the middle, and shredded bright purple cabbage with a creamy white sauce at the bottom on the bottom bun. In the background, there is a round bowl filled with more purple cabbage. Warm bokeh lights add a festive feel, while some small golden and glittery star decorations are scattered near the sandwiches on the board. The surface is white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 pheasant breasts

Sunflower oil, for deep-frying

4 brioche burger buns, to serve

1 tbsp smoked paprika

1 tsp garlic granules

¼ tsp chilli powder

½ tsp dried oregano

250ml whole milk

1 tbsp cider or white wine vinegar, plus 2 tbsp for slaw

¼ red cabbage, finely shredded

1 red onion, finely sliced

1 tbsp olive oil

½ tsp caster sugar

100g plain flour

100g cornflour

6 tbsp mayonnaise

2 tbsp mushroom ketchup

Salt and black pepper, to taste

Instructions

Step 1: Mix the smoked paprika, garlic granules, chilli powder, dried oregano, and a generous grinding of black pepper in a bowl. Whisk one-third of this spice mix into the milk along with the cider or white wine vinegar and some salt to create the brine. Set the remaining spice mix aside.

Step 2: If the pheasant breasts have mini fillets attached, remove them. Lightly bash the main breasts between two sheets of baking parchment until about 2cm thick. Submerge the breasts in the brine, cover, and chill for 2 hours (can be kept chilled for up to 24 hours).

Step 3: Prepare the slaw by tossing together the shredded red cabbage and sliced red onion in a bowl with 2 tbsp cider vinegar, olive oil, caster sugar, and seasoning. Set aside to lightly pickle while you prepare the other components.

Step 4: In a shallow dish, mix the plain flour, cornflour, the remaining spice mix, and 1 tsp salt. Combine the mayonnaise and mushroom ketchup in a separate bowl to make the burger sauce, then set aside.

Step 5: Heat about 5cm of sunflower oil in a deep pan so it fills no more than one-third of the pan. When a sprinkling of the flour mixture sizzles instantly upon contact, remove the pheasant breasts from the brine one at a time and dredge thoroughly in the seasoned flour.

Step 6: Carefully lower the coated pheasant breasts into the hot oil. Fry them for about 5 minutes, turning halfway through, until they are crisp and golden. Drain on kitchen paper to remove excess oil.

Step 7: Split and lightly toast or fry the brioche buns. Spread the bottom halves with the burger sauce, add a generous amount of the slaw, then top with a piece of fried pheasant. Spread a little more sauce over the meat, then place the bun lids on top.

Step 8: Serve immediately with any remaining burger sauce on the side for dipping, and the mini fillet tenders if you reserved them earlier.

Tips & Variations

For extra heat, add a pinch more chilli powder to the flour coating or mix some hot sauce into the burger sauce.

Use buttermilk instead of milk to make the brine for a tangier flavor and more tender meat.

Swap brioche buns for pretzel buns or toasted ciabatta for a different texture.

Add sliced pickles or fresh herbs to the slaw for added crunch and flavor depth.

Storage

Store any leftover fried pheasant separately in an airtight container in the fridge for up to 2 days. Keep the slaw and sauce chilled in separate containers. To reheat, warm the pheasant gently in an oven at 180°C (350°F) for 10 minutes to maintain crispiness. Avoid microwaving, as it can make the coating soggy. Assemble burgers fresh before serving.

FAQs

Can I use chicken instead of pheasant for this recipe?

Yes, chicken breasts work well as a substitute and will produce a similar crispy fried burger with familiar flavors.

What if I don’t have mushroom ketchup?

If you can’t find mushroom ketchup, substitute with Worcestershire sauce or a mix of ketchup and a few drops of soy sauce for a similar umami depth.

Dinner

KFP (Kentucky Fried Pheasant) Burgers Recipe