Nashville-Style Hot Fried Pheasant - Andrew Zimmern

Ingredients

• 2 pheasants, divided into 4 breasts (bone in) and 4 dark quarters, backs, necks and wings reserved for another use
• 2 cups buttermilk
• 1 cup pickle juice
• 3 cups all-purpose flour
• 1 cup potato starch
• 1/4 cup cayenne pepper
• 1/4 cup Kosher salt
• 2 tablespoons ground black pepper
• 2 quarts canola or vegetable oil
• 1 tablespoon cayenne pepper
• 3 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 3 tablespoons hot sauce of your choice