Instructions: Combine ingredients for your choice of coating mix. For mixture 4, combine ingredients and beat with a rotary beater until batter is smooth.

Cut meat from each side of keel or breast bone with a sharp knife, making 2 breast pieces. Marinate pheasant pieces in milk or buttermilk 1 to 2 hours in the refrigerator, or dip in milk.

Dredge pieces in desired coating. Dry on rack approximately one-half hour.

Transfer a few coated pieces at a time to deep fat frying basket and lower into heated fat (350 to 360 degrees). Use 2 inches or more of heated fat. Remove pieces when golden brown (3 to 5 minutes).

Serve immediately, or if you are preparing a large quantity of pheasant, keep already fried pieces hot in a single layer in a flat casserole in a 300 degree oven.

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