Because game birds are so lean, I like to brine the pheasant breasts in a solution of salt, sugar, lemon juice and water in the refrigerator for 3-4 hours prior to prepping – you could skip this step if short on time

Cut the pheasant into half inch strips across the grain

Combine approximately 1/4 cup of flour and the Lowry's Seasoning and roll the pheasants strips to evenly coat

Bang Bang sauce: In a bowl mix the mayonnaise, sriracha, honey, bourbon Worcestershire and red pepper flake - set aside (super easy)

In a plastic bag mix the remaining flour, black pepper, onion powder and coconut 

In a medium bowl whisk the eggs and water

Heat the vegetable oil to around 360°

Dredge the seasoned pheasant strips into the egg wash then toss them into the bag of coconut flour. Shake the bag. Do this in small batches so that the pheasant gets well coated. Transfer the strips to the fryer for 3 minutes.

Remove and place the now crispy strips on a wire rack while you complete the frying batches. 

Place strips in a bowl, add a healthy dose of Bang Bang sauce and toss to coat.