Crispy Turkey Tenders via printmyemotions.com

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!

Lara

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 via printmyemotions.com

Crispy Turkey Tenders

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

Adapted from The Food Network
Tried this recipe?Let us know how it was!

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