Fried Turkey Nuggets

Name: Fried Turkey Nuggets
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6 people
Ingredients: 1 cup mayonnaise; 2 cloves garlic, minced; 1 shallot, minced; 2 tablespoons ketchup; 1/4 cuo Heinz chili sauce; 1 tablespoon olive oil; 1 tablespoon Worcestershire sauce; 1 tablespoon lemon juice; 1 teaspoon mustard powder; 2 teaspoons hot sauce; salt; 2 pounds turkey breast, cut into chunks; 2 cups flour; 1 tablespoon spice mix of your choice (Cajun, Cavender's, Old Bay, etc.); 4 eggs, lightly beaten; 1 cup buttermilk or regular milk; 1/4 cup yellow mustard; 2 leeves saltines; oil for frying

User Reviews

5.0

84 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings
6 people
Calories
669 kcal
Course
Main Course, Appetizer
Cuisine
American

Fried Turkey Nuggets

Elizabeth Hodge

Report

I use wild turkey breast here, but you can use store-bought, too. You can also use regular breadcrumbs or panko, although I like the Saltines. And any sauce that makes you happy will be fine here. Or no sauce at all.

Share:

I Made This!

63 people made this

Print

18 people printed this

Save this

50 people saved this

Ingredients

Servings

COMEBACK SAUCE

1 cup mayonnaise
2 cloves garlic, minced
1 shallot, minced
2 tablespoons ketchup
1/4 cuo Heinz chili sauce
1 tablespoon olive oil
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon mustard powder
2 teaspoons hot sauce
salt

TURKEY NUGGETS

2 pounds turkey breast, cut into chunks
2 cups flour
1 tablespoon spice mix of your choice (Cajun, Cavender's, Old Bay, etc.)
4 eggs, lightly beaten
1 cup buttermilk or regular milk
1/4 cup yellow mustard
2 leeves saltines
oil for frying

Add to Shopping List

Instructions

To make the sauce, put everything in a food processor or blender and puree. Set it aside.
Mix the flour with the spice mix; I use Cavender's mostly. Mix together the eggs, buttermilk and mustard. Mash the Saltines. I do this by putting them in a heavy freezer bag and crushing them with a rolling pin.
Dredge about 1/4 of the turkey chunks in the flour, then the egg wash, then put them in the freezer bag with the crushed Saltines and shake well to coat. Before you take them out, press the crushed Saltines into the meat. Set the chunks on a baking sheet, and do the rest of the turkey, 1/4 of it at a time.
In an ideal world, you would rest the breaded turkey nuggets in the fridge for 1 hour. Do this if you can, because it will make the coating stick to the turkey better. If you are rushed for time, you can skip this.
When you are ready to fry, put enough oil in a large frying pan to come up about a finger's worth (about 1/2 inch) and bring it to somewhere between 325F and 350F. Set a cooling rack over a baking sheet and put that in your oven. Set the oven to "warm."
Fry the turkey nuggets in batches so you don't crowd the pan. Set the finished turkey nuggets on the rack in the warm oven while you do the rest. Serve with the comeback sauce.

Nutrition Information

Show Details

Calories 669kcal (33%) Carbohydrates 38g (13%) Protein 43g (86%) Fat 38g (58%) Saturated Fat 7g (35%) Cholesterol 211mg (70%) Sodium 863mg (36%) Potassium 579mg (17%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 305IU (6%) Vitamin C 3mg (3%) Calcium 104mg (10%) Iron 4mg (22%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 669 kcal

% Daily Value*

Calories	669kcal	33%
Carbohydrates	38g	13%
Protein	43g	86%
Fat	38g	58%
Saturated Fat	7g	35%
Cholesterol	211mg	70%
Sodium	863mg	36%
Potassium	579mg	12%
Fiber	2g	8%
Sugar	5g	10%
Vitamin A	305IU	6%
Vitamin C	3mg	3%
Calcium	104mg	10%
Iron	4mg	22%