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Stuffing-Fried Turkey Tenders

This recipe delivers succulent turkey breasts brined for flavor, then double-dredged in a seasoned flour and cornstarch blend, creating an incredibly crispy "stuffing-like" crust. Deep-fried to golden perfection, these tenders are ideal for a hearty meal, especially when served with a rich Hard Cider Gravy.
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Course lunch/dinner
Cuisine American
Servings 8 people
Calories 8547.4 kcal

Equipment

  • 1 Large Dutch Oven or Deep Fryer For deep frying the turkey tenders safely and effectively.
  • 2 Large Mixing Bowls One for the dry dredging mixture and one for the wet egg/buttermilk mixture.
  • 1 Sheet Pan For organizing dredged turkey and resting cooked tenders.
  • 1 Wire Rack To place over the sheet pan for draining fried turkey, maintaining crispness.
  • 1 Tongs For safe handling of turkey tenders during dredging and frying.

Ingredients
  

Main

  • 3 pounds boneless turkey breasts skin removed (about 2 small or 1 large)
  • 2 tablespoons Diamond Crystal or 3½ teaspoons Morton kosher salt
  • 2 teaspoons sugar
  • 2 teaspoons freshly ground black pepper
  • 2 cups all-purpose flour
  • 2 cups cornstarch
  • 3 tablespoons poultry seasoning such as McCormick
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 tablespoon Diamond Crystal or 1¾ teasopons Morton kosher salt
  • 2 teaspoons baking powder
  • 2 large eggs beaten to blend
  • 2 cups buttermilk
  • Vegetable oil for frying; about 14 cups
  • Hard Cider Gravy for serving

Instructions
 

  • Cut boneless turkey breasts into uniform, tender-sized pieces.
  • Season turkey pieces with 2 tablespoons kosher salt, 2 teaspoons sugar, and 2 teaspoons black pepper; let marinate for at least 30 minutes, or refrigerate for up to 4 hours.
  • In a large bowl, whisk together all-purpose flour, cornstarch, poultry seasoning, garlic powder, onion powder, 1 tablespoon kosher salt, and baking powder.
  • In a separate bowl, whisk together the beaten eggs and buttermilk.
  • Set up your dredging station: seasoned turkey, dry flour mixture, wet egg mixture, and then back to the dry flour mixture for a second coating.
  • Heat vegetable oil in a large Dutch oven or deep fryer to a consistent temperature of 350-375°F (175-190°C).
  • Working in batches, dredge each turkey piece first in the flour mixture, then the egg mixture, and finally back into the flour mixture, ensuring a complete and even coating.
  • Carefully lower the coated turkey tenders into the hot oil, ensuring not to overcrowd the pot. Maintain oil temperature.
  • Fry for 4-6 minutes per batch, or until golden brown and cooked through to an internal temperature of 165°F (74°C).
  • Remove fried tenders with tongs, drain on a wire rack set over a sheet pan, and serve immediately with Hard Cider Gravy.

Notes

Maintaining consistent oil temperature (around 350-375°F or 175-190°C) is paramount for perfectly fried turkey tenders—too low and they'll be greasy, too high and they'll burn before cooking through. Ensure your dredging station is organized for efficiency. The initial brine with salt, sugar, and pepper tenderizes the turkey and enhances flavor from within. Fry in batches to avoid overcrowding, which drops the oil temperature and leads to soggy results. Always drain fried items on a wire rack set over a sheet pan to allow air circulation, preserving their crispness. Serve immediately with the Hard Cider Gravy.