Chicken Fried Turkey

1 Ratings
  • 5 0
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Have you prepared the same, exact turkey dish on Thanksgiving Day for as long as you can remember? It may be time for a change, and this chicken fried turkey recipe is easy to make, quintessentially Southern, and oh-so delicious. The thin turkey breast cutlets are battered in a winning combination of flour, milk, and of course, saltine crackers – creating the perfect crunch. Fried in a cast-iron skillet of peanut oil, what's not to love?This modern turkey dish plays well with others too. It pairs beautifully with green been casserole, deviled eggs, and yes, cornbread dressing. With only 30 minutes of hands-on time, you can get out of the kitchen and in to the living room to spend quality time with your family on Thanksgiving. With the perfect amount of red pepper flavoring the crispy turkey, folks will beg you to make it again and again. Give this country chicken fried turkey a try; you won't regret it!

By Southern Living Editors

Gallery

Read the full recipe after the video.

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Serves 8-10
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Ingredients

Directions

  • Sprinkle 1/2 teaspoon salt and 1/2 teaspoon black pepper evenly overturkey. Set aside.

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  • Combine cracker crumbs, 2 cups flour, baking powder, 1 1/2teaspoons salt, 1 teaspoon black pepper, and ground red pepper.

  • Whisk together 1 1/2 cups milk and eggs. Dredge cutlets in crackercrumb mixture; dip in milk mixture, and dredge in cracker mixture again.

  • Pour oil to a depth of 1-inch in a 12-inch skillet (do not use a nonstickskillet). Heat to 360°. Fry cutlets, in batches, 4-5 minutes, turning halfwaythrough, until golden brown. Remove to a wire rack in a jellyroll pan.

  • Keep turkey cutlets warm in a 225° oven. Carefully drain hot oil,reserving cooked bits and 2 tablespoons drippings in skillet.

  • Whisk together remaining 1/2 cup flour, remaining 2 1/2 teaspoonssalt, remaining 1 teaspoon black pepper, and remaining 6 1/2 cups milk.Pour mixture into reserved drippings in skillet; cook over medium-highheat, whisking constantly, 10 to 12 minutes or until thickened. Servegravy with turkey.

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