KFC Style Wild Turkey Fingers

[duckslayer]

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Here great way to eat that wild turkey breast meat. Even old gobblers turn out great!



KFC style wild turkey fingers!


Cut breast meat into strips, be sure to trim away all the silver/white sinue(very important) I like to marinade in zesty Italian or Greek dressing for a day or two but it is def not needed, I’ve cooked it up several times with no marinade and it is still great. I’ll add a pic of the KFC coating recipe. You can also use any fish or chicken coating you like. I’ve done fish crisp/cabelas/basspro fish coatings and they are all good but the whole family likes the KFC the best.

I use a large cast iron skillet and propane burner outside. Get oil to 350deg, (I like to go 375 for less temp drop when adding strips)

Put coating mix into a bread bag or ziploc, take the strips out of marinade and into the bag (if using no marinade dip strips in milk or egg for better coating coverage) shake well and add strips to hot oil, does not take long at all, very similar to frying fish, DO NOT OVER COOK!!!!

Enjoy guys and gals!! Once you have tried it this way you will never want to roast another wild turkey!!!

[JMatthews]

I’ll definitely give it a try. Looks great.

[fratri]

Thank you....will give it a try if I get a bird and don`t forget...

[be2man]

Prep: 30 minutes Soak: 20-30 minutes Cook: 15-18 minutes Makes: 4 servings
2 cups all-purpose flour
2/3 tablespoon salt
1/2 tablespoon dried thyme leaves
1/2 tablespoon dried basil leaves
1/3 tablespoon dried oregano leaves
1 tablespoon celery salt
1 tablespoon ground black pepper
1 tablespoon dried mustard
4 tablespoons paprika
2 tablespoons garlic salt
1 tablespoon ground ginger
3 tablespoons ground white pepper
1 cup buttermilk
1 egg, beaten
1 chicken, cut up, the breast pieces cut in half for more even frying
Expeller-pressed canola oil
1 Mix the flour in a bowl with all the herbs and spices; set aside.
2 Mix the buttermilk and egg together in a separate bowl until combined. Soak the chicken in the buttermilk mixture at room temperature, 20-30 minutes.
3 Remove chicken from the buttermilk, allowing excess to drip off. Dip the chicken pieces in the herb-spice-flour mixture to coat all sides, shaking off excess. Allow to sit on a rack over a baking sheet, 20 minutes.
4 Meanwhile, heat about 3 inches of the oil in a large Dutch oven (or similar heavy pot with high sides) over medium-high heat to 350 degrees. (Use a deep-frying thermometer to check the temperature.) When temperature is reached, lower the heat to medium to maintain it at 350. Fry 3 or 4 pieces at a time, being careful not to crowd the pot. Fry until medium golden brown, turning once, 15-18 minutes. Transfer chicken pieces to a baking sheet covered with paper towels. Allow the oil to return to temperature before adding more chicken. Repeat with remaining chicken.


I think we got the same hack!

[Muskyhunter]

Looks great Lads. I will try it out.

Thanks

[ninepointer]

Thanks!

[greatwhite]

Looks quite tasty.

[duckslayer]

Garentied you’d be out roost shooting meat birds if you tried it..............hahaha

Looks quite tasty.

[greatwhite]

And so another thread goes down, very sad. Try and make a nice comment.

Garentied you’d be out roost shooting meat birds if you tried it..............hahaha

[duckslayer]

That was totally a joke GW..........lighten up bud.