Nashville-Style Hot Fried chicken or Pheasant

subheading: ‘Nashville Style’ Fried Pheasant:

subheading: 0 seconds of 1 minute, 54 seconds:

2 pheasants or chickens, divided into 4 breasts (bone in) and 4 dark quarters, backs, necks and wings reserved for another use

subheading: Marinade:

2 cups buttermilk

1 cup pickle juice

subheading: Dredge:

3 cups all-purpose flour

1 cup potato starch

¼ cup cayenne pepper

¼ cup Kosher salt

2 tablespoons ground black pepper

subheading: Fry in:

2 quarts canola or vegetable oil

subheading: The Dip (Nashville Hot):

1 tablespoon cayenne pepper

3 tablespoons brown sugar

1 tablespoon smoked paprika

1 tablespoon onion powder

1 tablespoon garlic powder

3 tablespoons hot sauce of your choice

Note: Ingredients may have been altered from the original.

Directions at andrewzimmern.com

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