Every turkey hunting camp has its favorite meals, and this recipe for fried turkey breast nuggets is always a crowd-pleaser. Don’t wait around too long once these tender bites hit the table — ’cause your hunting buddies won’t leave any for you — guaranteed!
Every turkey hunting camp has its favorite meals, and this recipe for fried turkey breast nuggets is always a crowd-pleaser. Don’t wait around too long once these tender bites hit the table — ’cause your hunting buddies won’t leave any for you — guaranteed!
Author:
Brad Fenson
Ingredients
1 boneless, skinless turkey breast
2 cups buttermilk
2 cups Italian breadcrumbs
1 tbsp seasoned pepper
1/2 tsp garlic powder
1/2 tsp smoked paprika
1 quart frying oil
Directions
Trim silver skins and connective tissue off the turkey breast and cut it into 1½-inch cubes.
Place turkey cubes in a sealable bag and pour enough buttermilk over them to cover and ensure cubes are floating and not touching. Refrigerate overnight or up to 2 days (8 to 48 hours).
In a large plastic bag, combine breadcrumbs, Bearded Butcher Chipotle Seasoning, garlic powder and smoked paprika.
Drain excess buttermilk from turkey nuggets in a colander for 2 minutes. Place 3 or 4 nuggets at a time in the breadcrumbs and shake to coat.
Add cooking oil to a 12- or 14-inch cast iron frying pan to a depth of about 1 inch. Preheat cooking oil to 375 degrees F, or medium-high. Gently place nuggets one at a time in the oil to fill the pan, and cook until they are golden brown, flipping once, about 2 minutes per side.
Remove nuggets from oil and place on a paper towel-lined tray or plate to absorb excess grease. Serve hot with favorite dipping sauces.
