Description
These Kentucky Fried Pheasant (KFP) burgers offer a crispy, flavorful alternative to traditional fried chicken sandwiches. Tender pheasant breasts are marinated in a spiced buttermilk brine, coated in a seasoned flour mix, and deep-fried to golden perfection. Served on toasted brioche buns with a tangy red cabbage slaw and a creamy mushroom ketchup mayonnaise, these burgers combine smoky, spicy, and fresh flavors for a satisfying gourmet fast-food experience at home.
Ingredients
Scale
For the Pheasant and Brine
- 4 pheasant breasts
- Sunflower oil, for deep-frying
- 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
- Salt, to taste
For the Slaw
- ¼ red cabbage, finely shredded
- 1 red onion, finely sliced
- 2 tbsp cider vinegar
- 1 tbsp olive oil
- ½ tsp caster sugar
- Salt and pepper, to season
For the Coating
- 100g plain flour
- 100g cornflour
- Remaining spice mix (from paprika, garlic granules, chilli powder, oregano)
- 1 tsp salt
For the Burger Sauce
- 6 tbsp mayonnaise
- 2 tbsp mushroom ketchup
To Serve
- 4 brioche burger buns
Instructions
- Prepare the Brine: In a bowl, mix the smoked paprika, garlic granules, chilli powder, dried oregano, and a generous amount of freshly ground black pepper. Whisk one-third of this spice mix into the whole milk along with the cider vinegar and some salt to create the brine. Set the remaining spice mix aside for the coating.
- Prepare the Pheasant: Remove any mini fillets attached to the pheasant breasts. Lightly bash the main breasts between two sheets of baking parchment until they are about 2cm thick. Completely submerge the pheasant breasts in the milk brine, cover, and chill for 2 hours (up to 24 hours if prepping ahead).
- Make the Slaw: Toss the shredded red cabbage and finely sliced red onion in a bowl with cider vinegar, olive oil, caster sugar, salt, and pepper. Mix well and set aside to lightly pickle while preparing the rest.
- Prepare the Coating: In a shallow dish, combine the plain flour, cornflour, remaining spiced mixture, and 1 teaspoon of salt. Stir well to blend all the dry ingredients evenly.
- Prepare the Burger Sauce: In a small bowl, combine the mayonnaise and mushroom ketchup until smooth. Set aside.
- Heat the Oil: Pour sunflower oil into a deep pan to a depth of about 5cm, ensuring the oil does not fill more than a third of the pan. Heat until a sprinkle of the flour coating sizzles instantly upon contact.
- Fry the Pheasant: Remove the pheasant breasts from the brine, letting excess liquid drip off. Dredge each piece thoroughly in the seasoned flour mixture to coat completely. Carefully lower the coated pheasant breasts into the hot oil. Fry in batches for about 5 minutes, turning halfway through, until the crust is crisp and golden. Drain on kitchen paper to remove excess oil.
- Prepare the Buns: Split the brioche buns and lightly toast or fry them until golden and warm.
- Assemble the Burgers: Spread a generous amount of the mushroom ketchup mayonnaise on both halves of each bun. Place a large piece of fried pheasant on the bottom bun, top with a generous pile of the red cabbage slaw, and add a little more sauce on top. Cover with the bun lid and serve immediately. Serve with any mini fillet tenders if available and remaining sauce on the side for dipping.
Notes
- For best results, brine the pheasant breasts for the full 2 hours to ensure moist, tender meat.
- You can substitute the mushroom ketchup with regular ketchup if unavailable, but it adds a unique umami flavor.
- Ensure oil temperature is maintained for even cooking and a crispy coating.
- This recipe works well with chicken breasts if pheasant is unavailable.
- Use a thermometer to keep frying oil at about 175°C (350°F) for optimal crispness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American-inspired
Keywords: fried pheasant burger, pheasant recipe, Southern-style burger, deep fried bird, gourmet fast food
