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Homemade Pheasant Nuggets

Homemade Pheasant Nuggets

Browned homemade pheasant nuggets on a white dish with ketchup on the side.

The “Phez Nug” is our family’s favorite wild pheasant recipe

It took me decades to discover that wild pheasant breasts, cubed, breaded, and fried, is one of the most delicious things nature has to offer. Personally, I feel cheated. I wish I had learned about this recipe years ago. Nevertheless, I’m thankful to have stumbled across this kid and adult-approved meal. Here’s my own bare-bones basic recipe for breaded and fried pheasant nuggets.

Browned homemade pheasant nuggets on a white dish with ketchup on the side.

Pheasant Nuggets

4.57 from 23 votes
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Appetizer, Main Course, Snack
Cuisine American


  • Pheasant breasts chopped into cubes
  • Oil for frying

Egg Bath

  • 2-3 eggs
  • 1 tsp Onion powder
  • 1 tsp Garlic powder

Coating Mix

  • Flour
  • Italian bread crumbs
  • Panko
  • Garlic salt


  • Crack the eggs and whisk them together in a bowl. Add 1 tsp each of garlic and onion powder. Dip chunks of pheasant into the egg wash.
  • Combine equal parts flour, panko, and Italian breading in a Ziploc back. Throw in a dusting of garlic salt or any other seasonings you like.
  • Take all the pheasant out of the egg wash. Dump them into the Ziploc bag with the breading mix. Shake the hell out of it for equal breading coverage.


  • Add enough oil into a deep pan so that it’ll cover halfway up the nuggets. Bring it up to temp before you add in the pheasant, about 350 degrees or a little hotter. 
  • Once your oil is hot and ready, add in the pheasant nuggets. Make sure they are spaced apart in the oil enough so that they don’t touch; you may need to do a couple rounds of nuggets. Cook for about 1-2 minutes per side and set them on a plate with a paper towel on it to let them cool. Serve hot and with some fresh salt sprinkled on top.
  • Finally, the most important step: crush those nugs.
Keyword Pheasant, Upland Bird
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