Crispy and Juicy Fried Prairie Chicken Recipe

If you’re a lover of wild game, then you’re in for a treat with this recipe. Today, I’m excited to share with you my tried and true recipe for fried prairie chicken or pheasant. This dish is perfect for those who are looking for a new and unique way to enjoy their favorite upland bird.

From the rolling hills of Kansas to the vast prairies of the Midwest, the Greater Prairie Chicken has long been a symbol of the American heartland. These majestic birds have always been a staple in the diets of those who call these regions home, and they continue to be popular among hunters and foodies alike.

But for those who have never tried Greater Prairie Chicken or pheasant before, now is your chance! This dish is easy to make and packed with flavor, making it the perfect addition to any dinner party or family gathering. So why not give it a try and experience the taste of the Great Plains right from your own kitchen?

Why You’ll Love This Recipe

Fried Prairie Chicken or Pheasant
Fried Prairie Chicken or Pheasant

There’s something undeniably satisfying about hunting and cooking your own wild game. And when it comes to delicious and hearty game meat, few dishes can match the mouthwatering appeal of the Fried Prairie Chicken or Pheasant Recipe.

First and foremost, this recipe is incredibly versatile. Whether you prefer pheasants or chicken, you can easily adapt it to suit your taste. The crispy golden crust balanced with tender, juicy meat makes this dish a crowd-pleaser at any party.

But what really sets this recipe apart is its simplicity. You don’t need any fancy equipment or exotic ingredients to make it. Just flour, salt, pepper, and your choice of wild game meat will do the trick. With a few basic steps and some patience, even novice cooks can prepare this meal with confidence.

Another reason to love this recipe is its flexibility. You can use chicken breasts, quail, sharp-tailed grouse or any upland bird you like instead of prairie chicken or pheasant – the result will still be just as delicious. So whether you’re an experienced bird hunter or just want to try something new in the kitchen, this recipe offers endless possibilities for creativity and experimentation.

Overall, my Fried Prairie Chicken or Pheasant Recipe is a simple yet delicious way to showcase the rich and flavorful taste of wild game meat. So why not give it a try at your next party or gathering? Your guests are sure to be impressed!

Ingredient List

 Golden-fried Prairie Chicken ready to be devoured
Golden-fried Prairie Chicken ready to be devoured

Here are the ingredients you’ll need to make Fried Prairie Chicken or Pheasant Recipe:

  • 3 lbs cleaned and dressed prairie chicken or pheasants
  • Salt and pepper
  • 4 cups of flour
  • 3 cups of vegetable oil (for frying)
  • 1 tbsp sage (optional)
  • 1 tbsp thyme (optional)

Note that the recipe is versatile and you can adjust proportions based on your preference. If you’re feeling adventurous, you could also use other types of wild game, such as sharp-tailed grouse or quail.

When it comes to meat quality, it is best that you opt for fresh and high-quality meats. If possible buy from a trusted butcher. The meat should be properly handled and stored to maintain its freshness. Make sure to pat dry the chicken or pheasants with a paper towel before seasoning with salt pepper.

The Recipe How-To

 Perfectly crisp and juicy Pheasant bites
Perfectly crisp and juicy Pheasant bites


  • 3 lbs. of cleaned and dressed Prairie Chicken or Pheasants
  • Salt and Pepper to taste
  • 4 cups of flour
  • 3 cups of vegetable fat for frying


  1. In a large mixing bowl, thoroughly combine the 4 cups of flour with salt and pepper.

  2. Place the cleaned and dressed Prairie Chicken or Pheasants on a cutting board or flat surface and sprinkle with salt and pepper to get an even coat.

  3. Coat each piece individually in the seasoned flour, making sure to completely cover it.

  4. Heat 3 cups of vegetable fat in a frying pan on medium-high heat.

  5. Once the oil is hot enough, gently place each coated chicken or pheasant into the pan until all pieces are in.

  6. Fry them for around 8-10 minutes on one side or until golden brown, then flip them over to cook the other side until golden brown again.

  7. Remove from the heat when all pieces are evenly cooked.

  8. Use tongs or a fork to put each piece onto a plate, blotting any excess oil off with a paper towel or napkin.

  9. Serve hot, garnished with parsley or another herb you prefer.

Enjoy your Fried Prairie Chicken or Pheasant Recipe!

Substitutions and Variations

 A platter of Fried Southern delicacies
A platter of Fried Southern delicacies

Looking to switch things up a bit? I’ve got you covered! Although this recipe is already incredibly delicious, there are options for substitutions and variations that can take it to the next level.

Firstly, if you’re unable to find prairie chicken or pheasant, fear not! This recipe can also be used with other wild game such as quail, sharp-tailed grouse, or even chicken breasts. Be sure to adjust cooking time accordingly based on the type of meat you choose.

If you are looking to change up the breading, consider using cornmeal instead of flour for a more crispy texture. You can also add different spices to the breading mixture such as cayenne pepper, paprika or garlic powder for that extra kick.

For a healthier twist, try baking instead of frying the prairie chicken or pheasant in the oven. Simply line a baking sheet with parchment paper and coat the poultry in olive oil before adding the breading mixture. Then place it in the preheated oven and bake until golden brown and cooked through.

Lastly, for those who enjoy spicier dishes, add hot sauce or chili flakes into the breading mix for an added zing.

Don’t be afraid to experiment and find your own variation of this prairie chicken or pheasant recipe. With these substitutions and variations, it’s easy to make this classic dish truly your own.

Serving and Pairing

 Let's chicken-wing in a new way with this Fried Prairie Chicken recipe
Let’s chicken-wing in a new way with this Fried Prairie Chicken recipe

Serving Fried Prairie Chicken or Pheasant is a splendid moment to feel the spirit of wild game cuisine. After being cooked to perfection, let the birds rest for at least 5 minutes before serving to provide texture and help maintain juices. Usually, Fried Prairie Chicken or Pheasant should be served hot, along with some classic southern side dishes such as mashed potatoes, cornbread, green beans, and mac n’ cheese to give it a balance of texture and flavors.

For those looking to elevate further their taste buds, pairing this dish with red wine from Willamette Valley could make a magnificent sensation on the palate. If you’re looking for a unique twist on that classic pairing, try an oaked Chardonnay from France’s Burgundy or a buttery and bold California Chardonnay. A slightly sweet Riesling can also uplift the flavors of your meal or alternatively, a pale ale can bring out the subtle hoppy notes in the batter.

Whether you’re catering for a party or an intimate dinner with friends, Fried Prairie Chicken or Pheasant adds that rural quality element of life into it that makes it quick, tasty and satisfying.

Make-Ahead, Storing and Reheating

 An epic way to serve deep-fried goodness
An epic way to serve deep-fried goodness

When it comes to making ahead and reheating this Fried Prairie Chicken or Pheasant recipe, there are a few things to keep in mind. First, it’s always best to fry the chicken or pheasant fresh before serving, as the flour coating can become soggy after sitting for too long. However, if you need to prepare this dish in advance, I suggest cooking the meat until just slightly undercooked and storing in an airtight container in the fridge. When you’re ready to serve, simply reheat the chicken or pheasant in the oven at 350°F until cooked through.

Another option is to cook the chicken or pheasant entirely and store it in the fridge or freezer until you’re ready to serve. To reheat, place the meat on a baking sheet and heat in the oven at 350°F until warmed through. Be sure not to overcook the chicken or pheasant during reheating as it can become tough and dry.

Additionally, if you have leftover flour mixture, it can be stored in an airtight container in a cool, dry place for up to a month. This can come in handy if you want to make this dish again quickly without measuring out new ingredients.

Overall, while this recipe is best enjoyed fresh, with a little planning ahead and careful reheating, you can still serve up some delicious crispy Fried Prairie Chicken or Pheasant days after it was originally made.

Tips for Perfect Results

 Pheasant, the new superstar of the fried-chicken world
Pheasant, the new superstar of the fried-chicken world

Cooking wild game can be a little bit tricky, especially if you’re not used to it. However, with the right techniques and some handy tips, you can create a delicious dish that your guests will truly enjoy. Here are some tips for achieving perfect results when cooking Fried Prairie Chicken or Pheasant.

1. Properly Clean and Prepare the Meat

One of the most important things to do before cooking wild game is to properly clean and prepare the meat. Make sure to rinse the Prairie Chickens or Pheasants under cold running water and pat them dry with paper towels. Then, dress them by cutting off the feet, head, wings and tail. Season with salt and pepper before coating them with flour.

2. Use Fresh Flour for Coating

If you want your Fried Prairie Chicken or Pheasant to be crispy on the outside but juicy on the inside, use fresh flour for coating. Old flour tends to absorb moisture and won’t give you the desired texture. You can also add your favorite spices to the flour mix for an extra flavor boost.

3. Deep-frying is Not Always Necessary

While traditional Fried Prairie Chicken or Pheasant recipes call for deep-frying, this may not always be necessary. If you’re trying to cut down on fat or prefer less greasy food, try stir-frying instead. Heat up a non-stick pan with a tablespoon of oil and cook over medium-high heat until golden brown.

4. Do Not Overcook

Wild game meat has less fat than other types of meat, so it cooks faster and dries out easily if overcooked. To avoid a dry and tough texture, make sure to cook in small batches and check frequently for doneness using a thermometer.

5. Pair with Refreshing Side Dishes

Since Fried Prairie Chicken or Pheasant is quite filling and rich in flavor, it’s best to pair it with refreshing side dishes such as salad, coleslaw or steamed vegetables. This will not only balance out the flavors but also provide some much-needed vitamins and fiber.

By following these simple yet valuable tips, you can easily master the art of cooking Fried Prairie Chicken or Pheasant like a pro!


As we bring this recipe article to a close, it’s important to address any lingering questions or concerns you may have. To help with that, we’ve compiled a list of frequently asked questions that cover everything from ingredient replacements to cooking time. So, let’s dive in together and ensure your success in making this fabulous fried prairie chicken or pheasant recipe.

Is a prairie chicken a pheasant?

Compared to female pheasants, female Greater Prairie-Chickens have a shorter tail and more distinctly marked feathers, while also being smaller in size.

Is a prairie chicken good eating?

When it comes to the flavor profile of greater prairie chicken meat, it boasts earthy notes accompanied by hints of beef. This unique flavor profile is due to the higher levels of myoglobin present in the bird. The meat can easily adapt to various recipes without being overpowered by strong accompanying flavors. So, greater prairie chicken is quite versatile when it comes to cooking.

What is the difference between a prairie chicken and a grouse?

The Ruffed Grouse stands out with its distinctive black neck feathers and a fan-like tail featuring a dark band at the tip, while the Greater Prairie-Chicken showcases a narrower tail and yellow-orange air sacs.

Why has there been a decline in prairie chickens?

The isolation of populations without natural corridors has led to a reduction in genetic diversity, which, along with habitat loss, poses a threat to the greater prairie chicken. This was reported on September 28, 2021.

Bottom Line

In conclusion, this fried prairie chicken or pheasant recipe delivers a mouthwatering experience that will leave your guests asking for more. It’s an ideal dish for any upland bird hunter looking to add some variety to their home-cooked meals. The recipe is easy to follow and guarantees fantastic outcomes every time. You’ll appreciate the crispy exterior and juicy meat after the first bite.

Don’t hesitate to prepare this recipe as it is versatile and customizable to suit your preferences. Diversify your poultry options with either chicken or pheasant depending on what you have available, and you won’t regret it. What’s more, since the recipe can be prepared ahead of time and reheated, you can save yourself time and energy if you’re hosting a party.

Overall, this recipe opens up fantastic possibilities worth exploring for anyone looking to venture into the world of wild game cuisine. Impress your guests and family with this chef-style creation. With this in mind, why not head to the store now, grab some pheasants or chicken breasts, and give it a try? Exceptional flavors await!

Fried Prairie Chicken or Pheasant

Fried Prairie Chicken or Pheasant Recipe

Prairie chicken, sage hens, young pheasants or even frying chickens can all be cooked this way. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
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Prep Time 15 mins
Cook Time 45 mins
Course Main Course
Cuisine American
Calories 731.8 kcal


  • 3 lbs pheasants or 3 lbs prairie chicken, cleaned and dressed
  • salt and pepper
  • flour
  • 4 tablespoons fat, for frying


  • Cut bird into serving portions, plunge into cold water; drain thoroughly but do not wipe dry.
  • Season well with salt and pepper; dredge thickly with flour.
  • Heat fat in skillet; cook bird slowly until brown and tender, about 45 minutes.
  • Remove to a hot serving platter and serve with cream gravy.

Your Own Notes


Serving: 353gCalories: 731.8kcalProtein: 77.3gFat: 44.4gSaturated Fat: 15.6gCholesterol: 255.7mgSodium: 136.2mg
Keyword < 60 Mins, Easy, High In..., High Protein, Inexpensive, Kid-Friendly, Meat, Pheasant, Savory, Very Low Carbs, Wild Game
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