Wild In The Kitchen: Spicy Dove Nuggets
Spicy Dove Nuggets
Wondering what to do with your doves in upcoming weeks? Take a page from your kid’s playbook—demand nuggets!
• 15 dove breasts
• Tony Cachere’s Creole Seasoning
• 2 cups seasoned breadcrumbs
• 3 eggs, beaten
• All-purpose flour
• Cooking oil
Remove any lead shot from the dove breasts. Trim the dove breasts away from the breastbone, leaving two pieces of meat. Wash thoroughly and allow to dry on paper towels. You’ll need three bowls and a platter. Add 2 cups of flour to a small bowl and mix in 1/2 teaspoon of creole seasoning. Whisk eggs into another bowl. Mix another 1/2 teaspoon of creole seasoning into the third bowl with the seasoned breadcrumbs. Dip each breast into the flour first, then, using a slotted spoon, into the beaten eggs. Be sure to allow the excess egg mixture to drip away or you will have a big mess. Roll the breast halves in the breadcrumbs. Place the breaded nuggets on a platter while you finish the others. Heat cooking oil in a cast iron Dutch oven or skillet until it reaches 350 degrees. Cook a few breasts at a time and fry until golden brown, which takes less than a minute. Using tongs, place the fried dove nuggets onto paper towels to drain. Finally, make a dipping sauce. You can remove the seeds from a jalapeno and puree in the blender with Ranch dressing to make a spicy sauce. Another choice is Buffalo wing sauce.
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