Got it! Here’s a deep-fried turkey breast recipe with a flavorful seasoned coating—think crispy outside, juicy inside, New Orleans–style if you like.
🍗 Deep-Fried Turkey Breast
Ingredients
- 2–3 lb (≈900–1350 g) boneless turkey breast
- 4–5 cups vegetable oil (for deep frying)
- 1–2 cups seasoned coating (like Zatarain’s Chicken Air Fryer Seasoned Coating, or homemade Creole blend: paprika, garlic powder, onion powder, salt, black pepper, cayenne)
- 2 eggs, beaten
- 1 cup buttermilk (optional, for extra tenderness)
Steps
- Prep the Turkey
- If using buttermilk, soak the turkey breast in buttermilk for 1–2 hours in the fridge. This makes it juicier.
- Pat dry before coating.
- Coat the Turkey
- Beat the eggs in a shallow bowl.
- Place the seasoned coating in another shallow dish.
- Dip turkey in egg, then press it into the coating until fully covered. Shake off excess.
- Heat Oil
- In a deep fryer or large pot, heat oil to 350 °F (175 °C).
- Make sure there’s enough oil to fully submerge the turkey.
- Fry the Turkey
- Carefully lower the turkey into the hot oil.
- Fry 10–15 min per pound, depending on thickness.
- Use a meat thermometer to check doneness: internal temp should reach 165 °F (74 °C).
- Drain and Rest
- Remove turkey from oil and let it drain on a wire rack or paper towels.
- Rest 10 min before slicing to keep juices inside.
- Serve
- Slice and enjoy with sides like coleslaw, fries, or cornbread.
Tips
- Never overcrowd the fryer; cook in batches if needed.
- Keep a candy/deep-fry thermometer handy — oil that’s too hot burns the coating, too low makes it greasy.
- Optional: add garlic powder, cayenne, or smoked paprika to the coating for a bolder, Creole flavor.
If you want, I can also give a full New Orleans–style deep-fried turkey breast recipe with a Zatarain’s-inspired Creole coating, which is slightly spicier and extra crispy. It’s a bit like fried chicken but scaled up for turkey.
Do you want me to make that version?
