Chicken-Fried Turkey

Chicken-Fried Turkey
Staff Writer

Texaz Grill

Try something a little different with your turkey this year, like this chicken-fried steak recipe from chef Steve Freidkin of TEXAZ Grill in Phoenix. We promise it’s not as crazy as it seems — the crunchy buttermilk skin fits in perfectly with the stuffing and mashed potatoes.


For the turkey

Dredge the cutlets in flour, and then coat completely with buttermilk. Return to flour and coat completely, pressing the flour into the cutlet.

In a heavy skillet, fill with 1 inch of the oil and heat to about 350 degrees. Carefully lay the cutlets into the oil and fry until the breading is golden brown. Flip the cutlet and cook till brown on the second side, being careful not to break up the breading. Remove the cutlets and drain well.

Keep in a 200-degree oven until ready to serve.

For the gravy

In a medium sized skillet, melt the butter and brown the sausage over medium-high heat. Add the celery and onions and cook for 4
minutes, then add mushrooms and cook 2 minutes. Add the flour and seasonings and whisk well so it's evenly combined. Cook out for the flour, then add stock and simmer for 20 minutes. Temper the whipping cream and add last. 


Calories per serving:

2,030 calories

Dietary restrictions:

Low Carb Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 160g 246%
  • Carbs 85g 28%
  • Saturated 38g 191%
  • Fiber 3g 14%
  • Trans 1g
  • Sugars 18g
  • Monounsaturated 90g
  • Polyunsaturated 23g
  • Protein 65g 131%
  • Cholesterol 275mg 92%
  • Sodium 1,046mg 44%
  • Calcium 338mg 34%
  • Magnesium 107mg 27%
  • Potassium 1,448mg 41%
  • Iron 6mg 36%
  • Zinc 5mg 36%
  • Phosphorus 768mg 110%
  • Vitamin A 389µg 43%
  • Vitamin C 7mg 11%
  • Thiamin (B1) 1mg 59%
  • Riboflavin (B2) 1mg 77%
  • Niacin (B3) 20mg 98%
  • Vitamin B6 1mg 61%
  • Folic Acid (B9) 171µg 43%
  • Vitamin B12 2µg 27%
  • Vitamin D 1µg 0%
  • Vitamin E 23mg 113%
  • Vitamin K 8µg 10%
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