FRIED CHICKEN IN TURKEY FRYER RECIPES

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CHICKEN FRIED TURKEY CUTLETS | SOUTHERN LIVING



Chicken Fried Turkey Cutlets | Southern Living image

Have you prepared the same, exact turkey dish on Thanksgiving Day for as long as you can remember? It may be time for a change, and this chicken fried turkey recipe is easy to make, quintessentially Southern, and oh-so delicious. The thin turkey breast cutlets are battered in a winning combination of flour, milk, and of course, saltine crackers – creating the perfect crunch. Fried in a cast-iron skillet of peanut oil, what's not to love?This modern turkey dish plays well with others too. It pairs beautifully with green been casserole, deviled eggs, and yes, cornbread dressing. With only 30 minutes of hands-on time, you can get out of the kitchen and in to the living room to spend quality time with your family on Thanksgiving. With the perfect amount of red pepper flavoring the crispy turkey, folks will beg you to make it again and again. Give this country chicken fried turkey a try; you won't regret it!

Provided by Southern Living

Total Time 30 minutes

Yield Serves 8-10

Number Of Ingredients 10

16 turkey breast cutlets
4 1/2 teaspoons salt, divided
2 1/2 teaspoons freshly ground black pepper, divided
76 (2 sleeves) saltine crackers, crushed
2 1/2 cups all-purpose flour, divided
1 teaspoon baking powder
1 teaspoon ground red pepper
8 cups milk, divided
4 large eggs
Peanut oil, for frying

Steps:

  • Sprinkle 1/2 teaspoon salt and 1/2 teaspoon black pepper evenly overturkey. Set aside.
  • Combine cracker crumbs, 2 cups flour, baking powder, 1 1/2teaspoons salt, 1 teaspoon black pepper, and ground red pepper.
  • Whisk together 1 1/2 cups milk and eggs. Dredge cutlets in crackercrumb mixture; dip in milk mixture, and dredge in cracker mixture again.
  • Pour oil to a depth of 1-inch in a 12-inch skillet (do not use a nonstickskillet). Heat to 360°. Fry cutlets, in batches, 4-5 minutes, turning halfwaythrough, until golden brown. Remove to a wire rack in a jellyroll pan.
  • Keep turkey cutlets warm in a 225° oven. Carefully drain hot oil,reserving cooked bits and 2 tablespoons drippings in skillet.
  • Whisk together remaining 1/2 cup flour, remaining 2 1/2 teaspoonssalt, remaining 1 teaspoon black pepper, and remaining 6 1/2 cups milk.Pour mixture into reserved drippings in skillet; cook over medium-highheat, whisking constantly, 10 to 12 minutes or until thickened. Servegravy with turkey.

DEEP-FRIED CHICKENS RECIPE | BON APPÉTIT



Deep-Fried Chickens Recipe | Bon Appétit image

Deep-Fried Chickens Recipe

Provided by Gabe Soria

Yield 8 Servings

Number Of Ingredients 5

2 4 1/2- to 5-pound whole chickens (halved lengthwise and backbones removed if using pasta pot with insert)
4 teaspoons salt
2 teaspoons garlic powder
1 teaspoon cayenne pepper
4 quarts to 4 gallons (about) peanut oil for frying (amount depends on fryer)

Steps:

  • Place 2 whole chickens in insert of turkey deep fryer (or 2 chicken halves in basket insert of large deep pasta pot); place insert in deep fryer (or pot). Measure number of cups of cold water needed to cover chickens by 1 inch; number of cups of water is amount of oil needed for deep-frying. Remove chickens from water and pat very dry. Thoroughly dry deep fryer (or pot) and insert; reserve.
  • Mix salt, garlic powder, and cayenne pepper in small bowl. Sprinkle chickens all over with seasoning mix. Let stand at room temperature at least 1 hour and up to 2 hours.
  • Place required cups of peanut oil in deep fryer. (If using pasta pot, place oil in pot and attach deep-fry thermometer to side.) Heat oil over medium heat to 350°F. Pat chicken dry, if moist. Place 2 whole chickens in insert of deep fryer (or 2 chicken halves in basket insert of pot; reposition thermometer to side of basket insert).
  • Carefully lower chickens into oil. (If using pot, increase heat to high.) Fry chickens until cooked through and instant-read thermometer inserted into thickest part of thigh registers 165°F, about 25 minutes.
  • To avoid oil spills, very carefully and slowly lift chickens from oil. Using tongs, transfer chickens to rack set over baking sheet. (If using pasta pot, repeat with remaining chicken halves.)
  • Cut whole chickens into quarters (cut chicken halves into 2 pieces). Serve.

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