Go to the Recipe: Crispy and Juicy Chicken-Fried Turkey
Why does the peppered gravy for this Chicken Fried Turkey recipe use 1/2 the salt and pepper of the peppered gravy featured in the Chicken-Air-Fried-Steak recipe?
Error on our side, updating it now. Thank You!
The recipe doesn't give much detail on why buttermilk is replaced with eggs for the breading. Is it possible to swap buttermilk back in, and do an overnight marinade?
Hi Gabriel, we borrowed part of the breading recipe from the kfc style fried turkey. But this is certainly a completely different recipe. For this one we are striving for a chicken fried steak style cutlet. Chicken fried steak uses egg, so we went that direction. Also there are some big differences here.
1. We are using a raw product not precooked sous vide.
2. We are serving this rather quickly after cooking so the breading doesn't need to stay crisp for as long.
But experiment all you like and let us know how it turns out.
Thanks Kyl. Going to give it a shot and report back
Can this be served with traditional Thanksgiving gravy? I was thinking of doing turkey a couple different ways this year.
YES
Can't wait to try this tomorrow...y'know, for practice
Just made this for our Friendsgiving dinner for just 3 of us. We all agree it was FANTASTIC. Moist turkey with a fabulous crunch. The pepper gravy is so good on this. I thought it was too much pepper at first but once served with the turkey it was the perfect pairing. Thank you CS
Kyl - you are The BOAT
Winner Winner Turkey dinner.
Why does step 5 say: "Adjust oven rack to middle position and preheat oven to 200 °F / 93 °C."
We use a low oven to keep the first turkey breast warm while frying the second one. "Season with salt and transfer to oven to keep warm."
