Crispy Turkey Tenders via

One of my personal frustrations – or at least wishes, if I need to couch it in a positive way – as Joe has grown up is that there are no turkey nuggets or turkey tenders. That kid – and so many like him – has eaten thousands of chicken nuggets and strips and tenders, I’m sure of it. What if I could’ve bought turkey nuggets all those years?

Well, clearly that’s not happening right now. But … I did find this recipe (originally for crispy chicken tenders) and substituted JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins this past weekend. 

Can I say winner-winner-turkey-dinner? 

These were delicious and much beloved by kids and adults alike at the table. I served them with mashed potatoes and yellow beans from my mom’s garden. But … someday I’m going to make these again and include waffles on the plate as the inner southern girl in me would love that combo!

Have you tried turkey recently in a way that’s, perhaps, unexpected? If so, I’d love to hear about it!


Note – I am not compensated to be a part of Jennie-O’s Switch Circle except for the occasional complimentary turkey products to try. Opinions are my own.)

Crispy Turkey Tenders
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  1. 1/3 cup buttermilk
  2. 3/4 teaspoon hot sauce
  3. 1/4 teaspoon granulated garlic
  4. 1/4 teaspoon onion powder (or granulated onion)
  5. Kosher salt
  6. 1 package JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins, cut in smaller strips
  7. Vegetable oil, for frying
  8. 1 cup all-purpose flour
  9. 1 teaspoon smoked paprika
  10. Freshly cracked black pepper
  11. 1 1/2 cups panko breadcrumbs
  12. 1 1/2 tablespoons chile powder
  13. 2 large eggs
  1. Whisk the buttermilk, hot sauce, granulated garlic, onion powder, and 3/4 teaspoon kosher salt in a small bowl.
  2. Place the turkey in a resealable plastic bag and pour in the buttermilk marinade.
  3. Refrigerate at least 2 hours or overnight.
  4. Preheat the oven to 200 degrees F and have 2 baking sheets with wire racks set on top.
  5. Fill a large cast-iron skillet or Dutch oven with 1 inch vegetable oil and heat to 350 degrees F on a deep-fry thermometer.
  6. Put the flour in a baking dish and season it with the paprika and salt and pepper.
  7. Put the panko in another baking dish and season it with the chile powder and salt and pepper.
  8. Beat the eggs in another dish.
  9. Remove the turkey from the marinade, allowing the excess to drip off.
  10. Dredge the turkey first in the flour, then in the eggs and finally coat with the panko.
  11. Fry the turkey in batches, being careful not to overcrowd the skillet, until golden brown and an instant-read thermometer inserted into the center reads 160 degrees F, 3 tor so minutes per side.
  12. Remove to one of the prepared baking sheets and keep warm in the oven.
Adapted from The Food Network
Adapted from The Food Network
My Other More Exciting Self

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