• After cutting and tenderizing your pheasant breasts to ¼ inch, place them in a Ziploc bag with the buttermilk. Let marinate overnight.
• Heat oil to 300 °F (I use a deep fryer, but if you have a frying thermometer, a cast iron or any heavy duty deep enough pan will work).
• Combine flour, salt, pepper, and garlic salt in a shallow dish (I use a pie dish).
• Remove pheasant breast from the Ziploc bag and dredge in the flour mixture. Dunk back in plastic bag buttermilk and repeat the dredge in the flour mixture.
• Repeat process for all of the pheasant breasts. Fry in oil for 5 minutes and flip and cook for another 3 minutes (or until golden brown and cooked through).
• Assemble your biscuit. Cut biscuit in half. Place pheasant breast and top with honey butter and biscuit top.
• *If you do not have the luxury of being near an HEB that carries Whataburger Honey Butter, A great alternative is combining 1 stick of room temperature salted butter and 1/8 C of clover honey.

Tenderizing Help:

• Place pheasant breasts on a cutting board. Cover Breasts with a piece of plastic wrap. Hammer the breasts with your meat tenderizer carefully. A little will do A LOT.
  
• What they should look like.
  
• Idea of the thickness.