Chicken-Fried Turkey

Staff Writer
Chicken-Fried Turkey
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
2143
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
  • 2 stalks celery, sliced into 1/4-inch pieces
  • 1 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. 
 

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.

Nutritional Facts

Total Fat
171g
100%
Sugar
21g
N/A
Saturated Fat
39g
100%
Cholesterol
264mg
88%
Protein
61g
100%
Carbs
92g
31%
Vitamin A
392µg
44%
Vitamin B12
2µg
25%
Vitamin B6
1mg
55%
Vitamin C
7mg
11%
Vitamin D
1µg
N/A
Vitamin E
25mg
100%
Vitamin K
10µg
13%
Calcium
336mg
34%
Fiber
3g
12%
Folate (food)
72µg
N/A
Folate equivalent (total)
236µg
59%
Folic acid
96µg
N/A
Iron
6mg
33%
Magnesium
100mg
25%
Monounsaturated
98g
N/A
Niacin (B3)
17mg
87%
Phosphorus
708mg
100%
Polyunsaturated
24g
N/A
Potassium
1310mg
37%
Riboflavin (B2)
1mg
68%
Sodium
1523mg
63%
Thiamin (B1)
0.8mg
56.6%
Trans
1g
N/A
Zinc
5mg
33%

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