Chicken Fried Turkey: A Southern Twist for Holiday Tables
A crispy, tender twist on holiday turkey that elevates every celebratory meal.
Chicken Fried Turkey: The Comfort Food Upgrade for Holidays
If your festive menu feels stuck in a rut, chicken fried turkey promises a bold new spin. This recipe stars tender turkey cutlets breaded, fried, and drenched in luscious, savory gravy—delivering Southern comfort with holiday nostalgia. Ready to swap the classic roast for crisp, golden cutlets? Follow this guide for a dish that earns rave reviews at Thanksgiving, Friendsgiving, or any celebratory meal.
What Is Chicken Fried Turkey?
Chicken fried turkey borrows beloved traditions from chicken fried steak: thin, boneless turkey is dredged, coated, and fried just like Southern fried chicken. Crunchy exterior, juicy meat, and a finish of creamy gravy turn a familiar holiday staple into something craveworthy and new.
- Breaded and fried: Thin turkey cutlets are bathed in a well-seasoned buttermilk brine, then coated in spiced flour and fried until golden.
- Indulgent gravy: Turkey stock and heavy cream elevate the classic country gravy, adding rich flavor and silky texture.
- Knife-and-fork affair: Unlike bone-in fried chicken, chicken fried turkey uses boneless cutlets for ease and elegance—perfect for dinner parties.
Why Chicken Fried Turkey Belongs on Your Table
Traditional holiday dinners feature mainstays like stuffing, mashed potatoes, and roast turkey. If you’re eager to surprise guests or try a festive twist, chicken fried turkey is a standout. Its crispy crust, savory flavor, and creamy sauce delight both classicists and culinary adventurers.
- Perfect for gatherings: Easy to slice and serve, great for sharing.
- Keeps turkey juicy: Buttermilk marinade guarantees moist results.
- Customizable: Adjust seasoning and spice to suit your taste.
Understanding the Key Ingredients
Success starts with the right ingredients and a strategic method. Here’s what you need for the best chicken fried turkey:
For the Turkey:
- Poultry seasoning: A blend of sage, thyme, rosemary, and other savory herbs for depth.
- Kosher salt: Essential for seasoning and enhancing flavor.
- Garlic powder & black pepper: Build layers of warmth and spice.
- Cayenne pepper: Optional—but adds a gentle kick.
- Buttermilk: Tenderizes and adds tang.
- Hot sauce: For mild heat and complexity.
- Egg: Binds the marinade and helps the coating stick.
- Turkey cutlets: Thin, boneless, either store-bought or sliced from tenderloins. Sub with chicken if preferred.
- All-purpose flour & cornstarch: Create the crisp exterior.
- Baking powder: Lightens the crust for added crunch.
- Vegetable oil: High-smoke point oil is best for frying (canola or peanut oil work well).
For the Creamy Gravy:
- Salted butter: Foundation for the roux.
- Yellow onion (grated): Dissolves into the gravy, infusing sweetness.
- All-purpose flour: Thickens the sauce.
- Turkey or chicken stock: Savory body; homemade stock elevates but store-bought is convenient.
- Kosher salt & pepper: Season to perfection.
- Heavy whipping cream: Delivers richness and silkiness.
- Dijon mustard (optional): Adds subtle depth and edge.
Step-by-Step: How to Make Chicken Fried Turkey
Here’s how to achieve crispy, juicy chicken fried turkey, step by step:
- Mix the Spice Blend: In a small bowl, combine poultry seasoning, kosher salt, garlic powder, black pepper, and cayenne.
- Prepare the Buttermilk Marinade: Whisk buttermilk, hot sauce, egg, and half the spice blend in a medium bowl until smooth.
- Marinate the Turkey: Submerge turkey cutlets in the marinade, cover, and refrigerate for at least 30 minutes (up to 4 hours for extra tenderness).
- Create the Dredge: In a shallow bowl, stir together flour, cornstarch, baking powder, remaining spice mixture, and 3 tablespoons of marinade until mixture forms a pebbly texture.
- Bread the Cutlets: Dredge each cutlet in flour mixture, pat to coat, shake off excess, and transfer to a plate. Repeat for all cutlets.
- Heat the Oil: Pour vegetable oil into a deep skillet or Dutch oven to a depth of 1 inch. Heat over medium-high until temp reaches 350°F.
- Fry the Cutlets: Fry turkey (in batches; don’t overcrowd) 1–2 minutes on each side until golden brown and cooked through (reach internal temp of 165°F).
- Keep Warm: Preheat oven to 200°F. Place cooked cutlets on a wire rack over a baking sheet, sprinkle with salt, and keep warm in the oven until serving.
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Making the Creamy Turkey Gravy
Country gravy for chicken fried turkey goes beyond the basics, featuring turkey stock and heavy cream for decadence. Follow these steps:
- Melt butter: In a saucepan, melt butter over medium heat. Add grated onion and cook until softened.
- Build the roux: Stir in flour, whisking continuously for 2 minutes until fragrant and light golden.
- Add stock: Gradually pour in 3 cups warm turkey or chicken stock, whisking to prevent lumps. Simmer until thickened.
- Season: Add kosher salt, black pepper, and heavy cream. Optionally, whisk in Dijon mustard for a tangy kick.
- Finish: Add remaining 1/2 cup stock to adjust consistency. Taste and adjust seasoning.
- Serve: Pour hot gravy over cutlets just before serving.
Tips and Troubleshooting for Perfect Chicken Fried Turkey
- Marinate for flavor: Longer marinating times produce more tender, flavorful meat.
- Monitor oil temperature: Maintains crispiness without soggy breading or greasy results.
- Don’t overcrowd the pan: Frying in batches ensures even browning.
- Wire rack for draining: Keeps cutlets crispy by allowing excess oil to drip away.
- Customize seasoning: Adjust spices for desired heat or herbs to suit your palate.
Serving Suggestions and Sides
Chicken fried turkey pairs beautifully with classic comfort food sides. Mix and match for a festive Southern spread:
- Mashed potatoes: Perfect for soaking up extra gravy.
- Southern-style green beans: Fresh and vibrant against rich cutlets.
- Creamed corn: Adds sweetness and texture.
- Buttermilk biscuits: Flaky and golden, just right alongside gravy.
- Cranberry relish: For a tart counterpoint to the savory main.
Ingredient Substitutions and Variations
Whether accommodating dietary needs or taste preferences, chicken fried turkey is versatile:
- Chicken breasts: Sub for turkey cutlets when needed; adjust cooking times accordingly.
- Gluten-free option: Use gluten-free flour blend and cornstarch for dredge.
- Spice variation: Experiment with smoked paprika, cumin, or chili powder for alternative flavor profiles.
- Dairy-free gravy: Substitute unsweetened non-dairy milk and plant-based butter or oil.
Comparing Chicken Fried Turkey to Other Southern Classics
| Dish | Main Protein | Breading Method | Classic Gravy |
|---|---|---|---|
| Chicken Fried Turkey | Turkey cutlets | Buttermilk brine, seasoned flour dredge | Turkey gravy with cream |
| Chicken Fried Steak | Cube steak or round steak | Flour, egg wash, flour | Milk-based country-style gravy |
| Chicken Fried Chicken | Chicken breast or thigh | Pickle or buttermilk brine, flour coating | Peppery milk gravy |
Frequently Asked Questions (FAQs)
Q: Can I use chicken instead of turkey for this recipe?
A: Yes. Boneless skinless chicken breasts or thighs work well; adjust frying time based on thickness.
Q: How do I make the gravy ahead?
A: Prepare gravy up to two days in advance, refrigerate, and reheat gently, thinning with more stock if needed.
Q: What if I can’t find turkey cutlets?
A: Slice a turkey breast or tenderloin into thin pieces. Pound gently to even thickness for even cooking.
Q: Can I bake the cutlets instead of frying?
A: For lighter versions, spray breaded cutlets with oil and bake at 400°F for 15–20 minutes, flipping halfway. Frying delivers best crispness.
Q: How do I keep breading from falling off?
A: Pat cutlets dry before marinating, and ensure oil is hot before frying. Dredging thoroughly helps breading stick.
Nutritional Information (Per Serving)
| Calories | Protein (g) | Carbs (g) | Fat (g) | Sodium (mg) |
|---|---|---|---|---|
| Approx. 600 | 38 | 42 | 32 | 1200 |
Expert Tips for Crowd-Pleasing Chicken Fried Turkey
- Prep ahead: Marinate cutlets and mix flour coating in advance; fry and serve fresh for best results.
- Use a thermometer: Ensure oil reaches 350°F and turkey hits 165°F internally for perfect doneness.
- Serve immediately: Crispiest results are enjoyed right out of the skillet, with warm gravy on the side.
Why This Recipe Works for Modern Gatherings
Chicken fried turkey is an impressive yet approachable way to reinvent holiday meals. Its simple method and crowd-pleasing flavors fit Friendsgiving, weeknight dinners, or celebrations in any season. When you crave comfort with a twist, this Southern-inspired dish delivers heartwarming flavor and show-stopping appeal.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a44840779/chicken-fried-turkey-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a9931/chicken-fried-steak/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g44785912/turkey-breast-recipes/
- https://www.youtube.com/watch?v=wzTLEsRcrk4
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