This Recipe can be found in the Créme de Colorado Cookbook. This recipe serves 6.
6 Chukar breasts, boned, skinned, and cut into large bite-size pieces
1 1/2 cups of whole milk
poultry seasoning to taste
1 cup flour
1 teaspoon salt
1 teaspoon pepper
3-4 cups safflower oil
Wash Chukar and pat dry. Place milk in large bowl and add chukar. Let soak for 15 minutes. Remove from milk and sprinkle with poultry seasoning. In large plastic bag, combine flour, salt and pepper. Add chukar pieces, and shake until well coated. Heat oil to 300 degrees and deep fry for 2-5 minutes. Chukar should be golden brown.