TURKEY FRIED CHICKEN RECIPES

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.

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.