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.)
- 1/3 cup buttermilk
- 3/4 teaspoon hot sauce
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon onion powder (or granulated onion)
- Kosher salt
- 1 package JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins, cut in smaller strips
- Vegetable oil, for frying
- 1 cup all-purpose flour
- 1 teaspoon smoked paprika
- Freshly cracked black pepper
- 1 1/2 cups panko breadcrumbs
- 1 1/2 tablespoons chile powder
- 2 large eggs
- Whisk the buttermilk, hot sauce, granulated garlic, onion powder, and 3/4 teaspoon kosher salt in a small bowl.
- Place the turkey in a resealable plastic bag and pour in the buttermilk marinade.
- Refrigerate at least 2 hours or overnight.
- Preheat the oven to 200 degrees F and have 2 baking sheets with wire racks set on top.
- 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.
- Put the flour in a baking dish and season it with the paprika and salt and pepper.
- Put the panko in another baking dish and season it with the chile powder and salt and pepper.
- Beat the eggs in another dish.
- Remove the turkey from the marinade, allowing the excess to drip off.
- Dredge the turkey first in the flour, then in the eggs and finally coat with the panko.
- 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.
- Remove to one of the prepared baking sheets and keep warm in the oven.