Ingredients
Equipment
Method
- Cut the turkey breast into 1 x 1 inch cubes.
- Take two eggs and ¼ cup milk and mix them in a shallow baking dish. I use a glass pie pan.
- Pour around two cups of your dry batter mix into another shallow baking dish. I use a glass pie pan or an 8 x 8 baking dish.
- Plug in your fryer or start heating your oil on medium heat. Give it around 5-10 minutes to heat up.
- Dip 5-8 turkey chunks into the egg mixture and then shake off the excess.
- Dip those same turkey chunks into the flour mixture and coat both sides.
- Shake off the excess flour, and slowly lower the turkey chunks into the hot oil.
- Let them fry for about 5-8 minutes or until they are a deep golden brown color.
- Take them out of the oil with a slotted spoon.
- Lay them out on the plate or 9x13 dish that has paper towels in it.
- Give them a little more salt and pepper and you are ready to go.
Crispy Turkey Salad
- Put them on a cutting board and chop them into tiny pieces.
- Cut 5-9 baby tomatoes in half.
- Chop ½ head of iceberg lettuce into pieces.
- Dice up a red pepper.
- Mix up homemade ranch dressing. You can use any dressing you would like.
- In a glass jar with a lid, mix together 1 cup milk, ½ cup mayonnaise, 1 tablespoon dill (dried or fresh), 1 tablespoon fresh lemon juice, salt, and pepper. Put the lid on the jar and shake until well blended.
- Layer the salad, pepper, tomatoes, fried turkey pieces, and then drizzle the top with ranch dressing.
