![]() ![]() Place the pheasant pieces in the plain flour and coat thoroughly.While the oil is heating, remove the pheasant from the marinade and pat it completely dry with paper towels. Add 1-2 inches of oil to a deep-sided pan or Dutch oven. ![]() Add salt and pepper to the remaining ½ cup of flour for the first dredge. Mix ½ cup of flour, cornstarch, baking powder and spices, and set aside.
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