Fried Turkey Chopsbutterflied Chicken Breast Recipes

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FRIED TURKEY BREAST



Fried Turkey Breast image

Provided by Bobby Flay

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 3

One boneless, skin-on turkey breast (3 1/2 pounds)
Kosher salt and freshly ground black pepper
Canola oil, for frying

Steps:

  • One hour before frying, place the turkey breast on a baking sheet, sprinkle liberally with salt and pepper, and let sit at room temperature.
  • To figure out how much oil you will need for frying, put the breast in a large pot and cover with water by 3 inches; the pot should be large enough that the water comes no more than halfway up the sides. Remove the breast and check the water level -- that is how much oil you will need.
  • Dry the pot and add the oil. Heat to 350 degrees F on a deep-frying thermometer.
  • Pat the breast dry with paper towels. Using heat-resistant gloves (to protect yourself from burns), SLOWLY and CAREFULLY lower it into the hot oil.
  • Fry until golden brown and the internal temperature reaches 160 degrees F on an instant-read thermometer, 15 to 20 minutes. Remove to a paper towel-lined baking sheet and season with a bit more salt. Let rest for 5 minutes before slicing.

CHICKEN-FRIED TURKEY BREAST WITH CRANBERRY MUSTARD DIPPING SAUCE



Chicken-Fried Turkey Breast with Cranberry Mustard Dipping Sauce image

Provided by Damaris Phillips

Categories     main-dish

Time 45m

Yield 8 servings

Number Of Ingredients 11

12 ounces frozen and thawed or fresh cranberries
1/2 to 3/4 cup granulated sugar, depending on preference
6 tablespoons Dijon mustard
Kosher salt
3/4 cup fine breadcrumbs
1/4 cup grated Parmesan
1/4 cup coarse ground yellow cornmeal
One 2-pound boneless, skinless turkey breast, cut into 8 cutlets
Coarsely ground black pepper
1 cup sour cream
3 tablespoons unrefined coconut oil, plus more if needed

Steps:

  • Add the cranberries and sugar to a medium saucepan set over medium heat and cook until the cranberries break down and the mixture reduces by two-thirds, 12 to 15 minutes. Stir in the mustard and remove from the heat. Using an immersion blender or blender, pulse until the mixture achieves a smooth consistency. Season with salt if needed.
  • Combine the breadcrumbs, cheese and cornmeal in a shallow dish. Sprinkle each cutlet with salt and pepper on both sides. Coat each cutlet with sour cream and press into the breadcrumb mixture. Place on a baking sheet fitted with a wire rack.
  • Heat the coconut oil in a cast-iron skillet set over medium heat. In batches, pan-fry the turkey cutlets until the first side is golden brown, about 3 to 4 minutes. Flip and cook until cooked through and golden brown, another 3 minutes. Add more oil as needed and repeat for the remaining batches. Serve with the cranberry mustard dipping sauce.

DEEP-FRIED TURKEY BREAST



Deep-Fried Turkey Breast image

Turkey breast marinated in Diamond Crystal® coarse sea salt and other spices and deep-fried in canola oil.

Provided by Cliff G

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time P1DT30m

Yield 12

Number Of Ingredients 7

2 tablespoons sea salt
1 tablespoon red pepper flakes
1 tablespoon freshly ground black pepper
1 tablespoon granulated garlic
1 tablespoon chili powder
1 (7 pound) turkey breast
2 gallons canola oil for frying

Steps:

  • Combine sea salt, red pepper flakes, black pepper, granulated garlic, and chili powder in a plastic container with lid. Seal container and shake until seasonings are well mixed.
  • Rub entire batch of spice mixture over turkey breast to coat completely; wrap breast in aluminum foil and refrigerate for 24 hours.
  • Remove breast from fridge and let stand at room temperature as you heat the oil.
  • Heat oil in a pot with a lid and large enough to hold the oil and breast to 325 degrees F (165 degrees C).
  • Gently add breast to the oil, cover pot with lid, and fry until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 1039.8 calories, Carbohydrate 1.7 g, Cholesterol 190.5 mg, Fat 79.7 g, Fiber 0.7 g, Protein 76.5 g, SaturatedFat 13.5 g, Sodium 1040.8 mg, Sugar 0.1 g

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