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Course
Small Bites
Duration
45 minutes
Serves
2 to 3
Chef’s notes
Who doesn't love Flamin’ Hot Cheetos? While using this popular snack may not be the most sophisticated way to cook pheasant, it does provide a unique flare. This recipe is for an entire bird but it can be used with any part of the bird.
The Cheetos breading will keep the bird moist, add some crunch, and give a little heat to the finished product. The longer the pheasant sits in the marinade, the hotter it will get. Serve these spicy snacks with a bowl of Flamin’ Hot Cheetos, blue cheese dip, celery, and carrot sticks at your next game day celebration.
Ingredients
Marinade
- 1 pheasant, plucked and skinned
- 3 eggs
- ⅓ cup Frank's Red Hot Sauce
- 1 tbsp. Worcestershire
Coating
- 8.5 oz. bag of Flamin’ Hot Crunchy Cheetos
- 1 cup flour
- 48 oz. canola or vegetable oil for frying
Serving Suggestions
- Fresh celery and carrot sticks
- Blue cheese dip and/or ranch dressing
Also works with
Any gamebird
Preparation
- Add all ingredients for the marinade in a large bowl and whisk well.
- Remove the wings from the pheasant carcass, then remove the breast and tenderloin, separating the tenderloin and slicing the breast into three equal strips. Remove both legs from the carcass at the base of the thigh and separate the leg and thigh at the joint. Add all pieces into the marinade and save the carcass for a soup or stock. Marinade the meat for at least an hour and up to 12 hours.
- Pour half of an 8.5-ounce bag of Flamin' Hot Cheetos into a gallon zip-close bag. Push the air out of the bag and seal it. Roll the bag with a rolling pin to crush all the cheetos into small crumbs, about the size of panko breadcrumbs. Pour the crushed Cheetos into a medium bowl and crush the other half of the 8.5 ounce bag of Flamin’ Hot Cheetos in the same gallon zip-close bag. Pour all the Cheetos crumbs into a medium bowl. Pour the flour into the same gallon zip-close bag.
- Heat 2½ to 3 inches of canola or vegetable oil in a deep saucepan over medium heat.
- Next, place the marinated pheasant meat into the bag of flour. Toss to coat all the pieces with flour. Remove each piece of pheasant individually and dip back into the marinade to wet the flour and then place into the bowl of crushed Cheetos. Dredge the meat in the bowl until evenly coated.
- Once the oil reaches 315°F, gently lower a few pieces of the meat into the oil and fry for 5 to 7 minutes, depending on the thickness of the meat. Use metal tongs or a large slotted metal spoon to remove the pheasant from the oil and place on a plate lined with 2 or 3 layers of paper towels. Continue frying the meat in batches until it's all cooked.
- Serve as an appetizer with ranch dressing or chunky blue cheese dip with fresh celery and carrot sticks. Pour a second bag of Flamin’ Hot Cheetos in a bowl to snack on as well.
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Chef’s notes
Who doesn't love Flamin’ Hot Cheetos? While using this popular snack may not be the most sophisticated way to cook pheasant, it does provide a unique flare. This recipe is for an entire bird but it can be used with any part of the bird.
The Cheetos breading will keep the bird moist, add some crunch, and give a little heat to the finished product. The longer the pheasant sits in the marinade, the hotter it will get. Serve these spicy snacks with a bowl of Flamin’ Hot Cheetos, blue cheese dip, celery, and carrot sticks at your next game day celebration.
Ingredients
Marinade
- 1 pheasant, plucked and skinned
- 3 eggs
- ⅓ cup Frank's Red Hot Sauce
- 1 tbsp. Worcestershire
Coating
- 8.5 oz. bag of Flamin’ Hot Crunchy Cheetos
- 1 cup flour
- 48 oz. canola or vegetable oil for frying
Serving Suggestions
- Fresh celery and carrot sticks
- Blue cheese dip and/or ranch dressing
Also works with
Any gamebird
Preparation
- Add all ingredients for the marinade in a large bowl and whisk well.
- Remove the wings from the pheasant carcass, then remove the breast and tenderloin, separating the tenderloin and slicing the breast into three equal strips. Remove both legs from the carcass at the base of the thigh and separate the leg and thigh at the joint. Add all pieces into the marinade and save the carcass for a soup or stock. Marinade the meat for at least an hour and up to 12 hours.
- Pour half of an 8.5-ounce bag of Flamin' Hot Cheetos into a gallon zip-close bag. Push the air out of the bag and seal it. Roll the bag with a rolling pin to crush all the cheetos into small crumbs, about the size of panko breadcrumbs. Pour the crushed Cheetos into a medium bowl and crush the other half of the 8.5 ounce bag of Flamin’ Hot Cheetos in the same gallon zip-close bag. Pour all the Cheetos crumbs into a medium bowl. Pour the flour into the same gallon zip-close bag.
- Heat 2½ to 3 inches of canola or vegetable oil in a deep saucepan over medium heat.
- Next, place the marinated pheasant meat into the bag of flour. Toss to coat all the pieces with flour. Remove each piece of pheasant individually and dip back into the marinade to wet the flour and then place into the bowl of crushed Cheetos. Dredge the meat in the bowl until evenly coated.
- Once the oil reaches 315°F, gently lower a few pieces of the meat into the oil and fry for 5 to 7 minutes, depending on the thickness of the meat. Use metal tongs or a large slotted metal spoon to remove the pheasant from the oil and place on a plate lined with 2 or 3 layers of paper towels. Continue frying the meat in batches until it's all cooked.
- Serve as an appetizer with ranch dressing or chunky blue cheese dip with fresh celery and carrot sticks. Pour a second bag of Flamin’ Hot Cheetos in a bowl to snack on as well.