Fried Turkey Nuggets
User Reviews
5
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Prep Time
25 mins
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Cook Time
25 mins
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Total Time
50 mins
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Servings
6 people
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Calories
669 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Fried Turkey Nuggets
Description
This Fried Turkey Nuggets recipe features chunks of turkey breast that are first dredged in seasoned flour, then dipped in an egg wash blended with buttermilk and mustard, and finally coated with crushed saltine crackers pressed into the meat for added texture. The breaded nuggets can be rested in the refrigerator to enhance the adhesion of the coating before frying in oil heated to about 325°F–350°F.
The cooking method produces nuggets with a crispy exterior and moist interior. The spice mix used in the flour can be customized, with options like Cajun seasoning or Cavender's to impart specific flavor notes. The accompanying comeback sauce blends mayonnaise, garlic, shallot, ketchup, chili sauce, Worcestershire, lemon juice, mustard powder, and hot sauce, creating a creamy, tangy dip that complements the turkey nuggets.
These nuggets are suitable as an appetizer, snack, or main course when paired with sides. The detailed coating procedure ensures a satisfying crunch and flavor from the seasoned crumb and the comeback sauce adds moisture and zest.
Ingredients
COMEBACK SAUCE
- 1 cup mayonnaise
- 2 cloves garlic minced
- 1 shallot minced
- 2 tablespoons ketchup
- 1/4 cuo chili sauce Heinz brand
- 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 egg lightly beaten
- 1 cup buttermilk or regular milk
- 1/4 cup yellow mustard
- 2 leeves saltine crackers
- cooking oil for frying
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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