Chicken Fried Turkey

Name: Chicken Fried Turkey
Prep time: 20 min
Total time: 1 h 30 min
Yield: 6 serving(s)
Ingredients: 2 tbsp. poultry seasoning; 2 tbsp. kosher salt, plus more for sprinkling; 1 tbsp. garlic powder; 1 tbsp. ground black pepper; 1/2 tsp. cayenne pepper; 1 c. whole buttermilk; 2 tbsp. hot sauce; 1 large egg; 2 lb. turkey cutlets; 2 c. all-purpose flour; 1/4 c. cornstarch; 1 tbsp. baking powder; Vegetable oil, for frying; 1/4 c. salted butter; 1/2 medium yellow onion, grated; 1/3 c. all-purpose flour; 3 1/2 c. warm turkey or chicken stock, divided; 3/4 tsp. kosher salt, plus more to taste; 1/2 tsp. ground black pepper, plus more to taste; 1/2 c. heavy whipping cream; 1 tsp. dijon mustard (optional)

Smother it in plenty of creamy gravy!

By Leah PerezPublished: Nov 1, 2023

1 Rating

Jump to recipe

the pioneer woman's chicken fried turkey recipe

Danielle Daly

Yields:

6 serving(s)

Prep Time:

20 mins

Total Time:

1 hr 30 mins

Trying to get out of a holiday dinner rut? This chicken fried turkey is here to spoil your guests with tender, crispy cutlets smothered in succulent gravy. Traditional Thanksgiving dinner features a familiar cast of characters: stuffing, mashed potatoes, green beans, and a big roasted turkey. But for those who want to branch out for Friendsgiving or even the big feast, this chicken fried turkey is all you need.

What is chicken fried turkey?

Taking cues from Southern classic chicken fried steak, chicken fried turkey uses a thin cut of boneless meat that gets breaded and fried just like classic fried chicken. It's even served up with a generous pour of gravy! Much like chicken fried chicken, the thin turkey cutlets are marinated in a spiced buttermilk brine that acts as the wet mixture in the dredging process. Buttermilk is a magical ingredient as it not only tenderizes the turkey, it also makes it extra juicy!

What kind of turkey is in chicken fried turkey?

While fried chicken is typically made with bone-in chicken, this turkey is a fork and knife affair with tender boneless turkey cutlets. They can be found in the store in thin pieces that usually require no further preparation. If they prove difficult to find, cut a turkey tenderloin into thin pieces as a substitute.

What kind of gravy is served with chicken fried turkey?

A milk and roux-based gravy known as country gravy is usually served with chicken fried steak, but this version of gravy adds a level of savory decadence by using turkey stock (homemade, if you’ve got it) and heavy cream. Don’t worry, there’s still butter!

Advertisement - Continue Reading Below

Ingredients

For the turkey:

2 Tbsp. poultry seasoning
2 Tbsp. kosher salt, plus more for sprinkling
1 Tbsp. garlic powder
1 Tbsp. ground black pepper
1/2 tsp. cayenne pepper
1 cup whole buttermilk
2 Tbsp. hot sauce
1 large egg
2 lb. turkey cutlets
2 cups all-purpose flour
1/4 cup cornstarch
1 Tbsp. baking powder
Vegetable oil, for frying

For the creamy gravy:

1/4 cup salted butter
1/2 medium yellow onion, grated
1/3 cup all-purpose flour
3 1/2 cups warm turkey or chicken stock, divided
3/4 tsp. kosher salt, plus more to taste
1/2 tsp. ground black pepper, plus more to taste
1/2 cup heavy whipping cream
1 tsp. dijon mustard (optional)

Directions

1. Step 1For the turkey: In a small bowl, combine the poultry seasoning, salt, garlic powder, black pepper, and cayenne.
2. Step 2In a medium bowl, whisk together the buttermilk, hot sauce, egg, and 2 tablespoons of the spice mixture until smooth. Add the turkey to the buttermilk mixture; cover and refrigerate for 30 minutes (or up to 4 hours).
3. Step 3Remove the turkey from the refrigerator 10 minutes before frying. In a medium shallow bowl or pie plate, stir together the flour, cornstarch, baking powder, the remaining spice mixture, and 3 tablespoons of the turkey marinade until well combined (the mixture will be pebble-y). Working with one piece of turkey at a time, dredge the turkey in the flour mixture, patting to coat. Shake off the excess flour, and transfer to a plate. Repeat with the remaining turkey.
4. Step 4Add oil to a depth of 1 inch in a large cast-iron skillet or Dutch oven. Heat over medium-high heat until the oil reaches 350°F.
5. Step 5Preheat the oven to 200°F.
6. Step 6When the oil is hot enough, fry the turkey, in batches as necessary, until golden brown on both sides, 1 to 2 minutes per side, being careful not to overcrowd the pan. (The internal temperature of the turkey should read 165°F on an instant read thermometer when finished.) Transfer the cooked turkey to a wire rack set over a rimmed baking sheet. Sprinkle with salt, to taste. Keep warm in the oven.
7. Step 7For the creamy gravy: In a medium stainless steel skillet, melt the butter over medium heat. Add the onion and cook until lightly golden and tender, 3 to 4 minutes. Sprinkle the flour over the butter and cook, whisking constantly, until the flour smells toasty and turns lightly golden brown, about 2 minutes.
8. Step 8Gradually add 3 cups of the stock, whisking to break up any clumps. Add the salt and pepper, and bring to gentle simmer. Cook, whisking frequently, until the gravy is smooth and thickened, about 3 minutes. Whisk in the heavy cream and mustard, if using. Add more stock, if needed; season with additional salt and black pepper.
9. Step 9Divide the turkey among plates; spoon over the warm gravy. Sprinkle with more black pepper.