Chicken Fried Turkey

Switch up Thanksgiving with crispy Chicken Fried Turkey cutlets, brined in buttermilk and fried for a tasty twist on a holiday classic!

Looking to switch things up this Thanksgiving? This Chicken Fried Turkey is the perfect twist on a holiday classic. Instead of roasting the whole bird, tender turkey cutlets are marinated in a well-seasoned buttermilk brine, then coated in a seasoned flour mixture and fried to golden perfection.

Whether you’re serving it for a casual dinner or a holiday twist, this dish brings a flavourful, juicy spin on traditional fried chicken. The smoked paprika and cayenne add a subtle kick, while the buttermilk ensures the turkey stays tender.

Paired with a country gravy, mashed potatoes, biscuits and all your favourite fixings, it’s a satisfying meal that’s sure to impress your family and guests alike.

How to Cut Turkey Cutlets from a Turkey Breast

Prep the Breast: Place the turkey breast, skin-side up, on the cutting board. Pat it dry with paper towels.

Remove the Skin: Start by lifting the edge of the skin at one end of the breast. Use your fingers and the knife to gently pull and cut the skin away from the meat. Pull firmly but slowly, slicing where necessary to avoid tearing the meat. Discard the skin.

Locate the Bone: Feel for the breastbone in the center of the breast. This is where you’ll begin cutting to remove the meat from the bone.

Separate the Meat from the Bone: Using your knife, make a vertical cut along one side of the breastbone. Guide the knife down and around the curve of the bone, keeping it close to the bone to remove as much meat as possible. Repeat this on the other side of the breast to completely separate the meat from the bone.

Trim the Meat: With the breast meat off the bone, trim away any excess fat or connective tissue.

Slice the Cutlets: Lay the boneless turkey breast flat on the cutting board. Slice it crosswise into 1/4 to 1/2 inch thick pieces, depending on how thick you want your cutlets.

How to Store & Reheat Leftovers

Here’s how to store and reheat your Chicken Fried Turkey leftovers to keep them crispy and flavorful:

Storing Leftovers:

1. Cool Completely:
   Allow the chicken fried turkey to cool completely before storing to prevent sogginess from condensation.
2. Refrigeration:

• Wrap in Paper Towels: Wrap each piece in paper towels to absorb excess moisture and keep the crust crispy.
• Use an Airtight Container: Place the wrapped pieces in an airtight container or resealable plastic bag. Store in the refrigerator for up to 3-4 days.

Reheating Leftovers:

To maintain the crispy texture when reheating, avoid microwaving. Instead, use one of these methods:

1. In the Oven (Best Method):

• Preheat Oven: Set your oven to 350°F.
• Use a Wire Rack: Place the turkey cutlets on a wire rack set over a baking sheet to allow hot air to circulate and keep the bottom crispy.
• Bake: Heat for 10-15 minutes, flipping halfway through, until the turkey is warmed through and crispy.

2. In the Air Fryer:

• Preheat Air Fryer: Set it to 350°F.
• Reheat: Place the cutlets in the basket and heat for 2-4 minutes, flipping once for even crispiness.

Equipment for Chicken Fried Turkey

• Cutting Board – For preparing the turkey cutlets.
• Chef’s Knife – To trim and slice turkey into cutlets if needed.
• Mixing Bowls (2-3) – One for preparing the seasoning mix and one for brining the cutlets.
• Shallow dish – For dredging the turkey cutlets.
• Heavy-bottomed pan – A deep skillet or dutch oven for even frying.
• Thermometer (optional but recommended) – To monitor oil temperature for frying.
• Baking Sheet with Wire Rack – To place the fried turkey cutlets and allow them to drain excess oil while staying crispy.
• Paper Towels – For patting the turkey dry before dredging and for draining oil.
• Whisk – To blend the brine.
• Tongs – For handling the turkey while frying.

Ingredients for Chicken Fried Turkey

Turkey Seasoning – Make sure the poultry seasoning you use is salt free so you can fully control the level of salt in the brine and the flour mixture. Make your own if you can, it’s a blend of sage, rosemary, thyme and marjoram. We then boost the flavour with garlic powder (not garlic salt), black pepper, smoked paprika, and cayenne pepper.

Buttermilk – If you do not have buttermilk, simply stir a tablespoon of lemon juice into regular milk.

Hot sauce – I used Frank’s Red Hot, but you can use any hot sauce you prefer. It really boosts the flavour of the turkey.

Egg – The egg acts as a binder in the brine, if you like you can substitute the egg with 3 tablespoons of heavy cream.

Turkey – If you can get turkey cutlets then perfect. If not, you can buy bone-in turkey breast and debone it yourself before cutting the meat into cutlets. See above for instructions.

Flour – Just plain all-purpose flour.

Baking soda & powder – Make sure they are fresh, and still active for best results. They should be no more than 6 months old.

Salt – You can get away with as little as 1 tablespoon of salt in the flour mixture if you want to reduce the salt content. I wouldn’t use less than that or the coating will be very bland even with the seasoning mixture.

Oil – Use a neutral flavoured oil with a high smoke point meant for frying.

Looking for More Thanksgiving Recipes?

Check out more of my favourite Thanksgiving ideas!

Enjoy fall flavours with this tasty roasted brussels sprouts and sweet potatoes recipe. Perfect for a weeknight meal or holiday feast!

Indulge with mini pecan pie cheesecakes featuring a nutty graham cracker crust, smooth and creamy cheesecake, and a gooey pecan topping.

With its subtly spiced aroma this tasty pumpkin old fashioned will be your favourite way to enjoy a classic with an autumnal twist.

How to Make Chicken Fried Turkey

Yields: 8 Servings | Prep time: 15 Minutes | Cook time: 6 Minutes | Brine time: 8 Hours

Ingredients:

Turkey seasoning:

• 2 tablespoons poultry seasoning
• ½ tablespoon garlic powder
• ½ tablespoon ground black pepper
• 3 tablespoons smoked paprika
• 1/2 teaspoon cayenne pepper

Brine:

• 1½ cup whole buttermilk
• 2 tablespoon hot sauce
• 1 large egg
• 3 teaspoon salt

Turkey:

• 2 pounds turkey cutlets

Seasoned flour:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 2 tablespoons salt
• Vegetable oil, for frying

Directions:

Prepare the Seasoning: In a small bowl, mix together the poultry seasoning, salt, garlic powder, black pepper, paprika, and cayenne pepper. (Image 1)

Marinate the Turkey: In a medium bowl, whisk the buttermilk, hot sauce, egg, and 2 tablespoons of the spice mix until smooth. (Image 2)

Place the turkey in this mixture, cover, and refrigerate for at least 30 minutes, or overnight. (Image 3)

Coat the Turkey: Remove the turkey from the fridge about 30 minutes before frying to come to room temperature for more even cooking. In a shallow dish, combine the flour, baking soda, baking powder, remaining spice mix, and ¼ cup of the buttermilk marinade. Combine until mixture forms small clumps which help to create a crispy texture. (Image 4)

Coat each piece of turkey in this flour mixture, pressing firmly to ensure it sticks. (Image 5) Shake off any excess flour, and set the coated turkey aside on a plate. (Image 6)

Heat the Oil: Fill a large skillet or Dutch oven with oil to a depth of 1 inch. Heat it over medium-high heat until the oil reaches 325°F.

Preheat the Oven: Preheat your oven to 200°F to keep the cooked turkey warm while frying the remaining pieces.

Fry the Turkey: Fry the turkey in batches to avoid overcrowding the skillet. Once the oil is hot, cook for 2 to 3 minutes per side or until golden brown and crisp on the outside. (Image 7) Use a thermometer to check that the internal temperature reaches 165°F. Transfer the cooked turkey to a wire rack set over a baking sheet and place in the oven to keep warm. (Image 8) If turkey is getting dark prior to reaching the desired temperature, transfer to oven until it reaches a safe temperature.

Serve: Serve and enjoy!