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.

4
Servings
1517
Calories Per Serving
Deliver Ingredients

Ingredients

For the turkey

  • Four  6-ounce turkey breast cutlets, flattened to 1/2-inch thick
  • 2  Cups  all-purpose flour, seasoned with salt and pepper
  • 3  Cups  buttermilk
  • Vegetable oil, for frying

For the gravy

  • 4  Tablespoons  butter
  • 1/4  Pound  breakfast sausage
  • stalks celery, sliced into 1/4-inch pieces
  • onion, julienned
  • 2  Cups  sliced mushrooms
  • 1/2  Cup  flour
  • 1/2  Teaspoon  white pepper
  • 1/4  Teaspoon  red pepper
  • 1/4  Teaspoon  thyme
  • 4  Cups  chicken stock
  • 1 1/2  Cup  whipping cream

Directions

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. 
 

Nutritional Facts

Total Fat
57g
81%
Sugar
51g
57%
Saturated Fat
18g
75%
Cholesterol
81mg
27%
Carbohydrate, by difference
212g
100%
Protein
39g
85%
Vitamin A, RAE
143µg
20%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
17µg
19%
Calcium, Ca
380mg
38%
Choline, total
66mg
16%
Fiber, total dietary
11g
44%
Fluoride, F
74µg
2%
Folate, total
210µg
53%
Iron, Fe
7mg
39%
Magnesium, Mg
91mg
28%
Manganese, Mn
2mg
100%
Niacin
8mg
57%
Pantothenic acid
2mg
40%
Phosphorus, P
1109mg
100%
Riboflavin
1mg
91%
Selenium, Se
29µg
53%
Sodium, Na
4426mg
100%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
367g
14%
Zinc, Zn
3mg
38%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.