Learn how to cook crispy and tender buttermilk fried turkey tenders with this recipe. This is the best turkey cutlets recipe ever!
Why You'll Love These Turkey Tenders
Wild turkey hunting is one of those adventures that delivers more than just a freezer full of lean protein. It hands you a story. And for me, this particular story ends with a hot plate of crispy, juicy tenders that my 9-year-old daughter devoured with such enthusiasm, that I had to sacrifice the last piece so she could enjoy seconds.
She was there when we harvested the bird, and helped butcher it. Then she asked if we could “cook the little pieces” first. Those little pieces? The turkey breast tenders.
Watch my YouTube video on How to Clean Your Turkey Breast Tenderloins.
As a wild game chef, husband, and father, I'm always after more kid-friendly wild game recipes that other home cooks like you can share at the dinner table. And I promise you will absolutely love these tenders with a golden, crispy crust and a tender, juicy inside. Whether you’re cooking wild turkey breast tenders from a spring gobbler or you grabbed some turkey cutlets at the grocery store, this recipe for turkey tenders works every time.
What Are Turkey Tenders?
Turkey tenders (also called turkey breast tenders or turkey tenderloins) are the long, narrow strips of meat that sit just under the turkey breast. They’re super lean, boneless, and cook up quickly — which makes them perfect for busy weeknight meals.
And yes, if you're searching for how to cook turkey cutlets or turkey cutlets recipes, this method will work perfectly too.
Wild Turkey Tenders vs. Domestic
The turkey is one of the earliest animals domesticated and raised for food in the United States. Historians have shown that Native Americans domesticated turkeys as early as 25 A.D., well before European explorers arrived. Europeans took turkeys back to Europe from central America in the early 1500s, which started modern farm-raised birds.
There are five subspecies of wild turkey in the U.S.: the Eastern, Rio Grande, Merriam’s, Osceola (Florida) and Gould’s – the Merriam’s and Gould’s. They've become different to each other because they are found in different areas of the country and usually breed only with their same subspecies. In some areas their habitat overlaps, therefore a ‘hybrid’ or cross between the two can happen.
Farmers who raise domesticated turkeys want bigger and fatter birds producing more meat. Today’s domesticated turkeys are unable to fly due to their size. Farmers have bred the birds to have larger breasts and bigger legs compared to their wild relatives.
Domestic birds are more tender, but are typically blander in taste. Wild turkeys have more blood flow in their muscles causing the meat to be slightly darker. So don't be surprised if your wild turkey tenders have a slightly different color - but are much more delicious than something you'll find in a grocery store.
Why You'll Love This Turkey Tenders Recipe
- It’s a great way to use those turkey breast tenders after a hunt.
- The crispy panko coating makes them irresistible for kids and adults.
- No deep fryer needed. Just a skillet and some oil.
- The buttermilk brine keeps the lean turkey meat juicy, so it doesn't dry out.
- It’s easy enough for a busy weeknight.
The Secret To Crispy Tenders And Turkey Cutlets
How do you get that restaurant-style crunch without frying in a gallon of oil?
The trick is three-fold:
- Panko bread crumbs — especially the Italian-style ones — add extra crunch and flavor.
- Let them chill — if you’ve got time, refrigerating the breaded tenders for an hour helps the coating stick like a dream.
- Get the oil to 350 degrees F — make sure the oil reaches a temperature of 350 degrees F before adding the turkey tenders. This will help keep them crunchy and not soggy. Nobody likes soggy.
And if you’re still nervous about frying, don’t be. This is shallow frying, not deep frying. You’re using just enough oil to crisp the crust without causing your kitchen to smell like a fast-food joint.
How to Cook Turkey Tenders
This recipe uses simple pantry staples and comes together fast — especially if you’ve already harvested and cleaned your wild turkey. Here’s how to make it:
Ingredients
- 2 pounds turkey tenders or turkey breast
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 2 cups buttermilk
- 2 large eggs
- ⅓ cup all-purpose flour
- 1 ½ cups Italian style panko bread crumbs
- ⅓ cup vegetable or canola oil
Instructions
1. Go turkey hunting and harvest a bird. (Bonus points if you bring your kids.)
2. Clean the bird and remove the tenders. Watch this YouTube video and learn how.
3. Season the turkey tenders with kosher salt and black pepper.
4. In a large bowl, mix the cayenne pepper into the buttermilk. Add the turkey tenders. Stir to coat.
5. Let stand at room temperature for 1 hour, or refrigerate for 4 hours. This tenderizes the meat and adds flavor.
6. Set up your dredging station. Beat the eggs in one shallow bowl. Place flour in another. Pour panko into a third.
7. Bread the turkey tenders. Dip each piece into the flour and coat both sides. Then dip into the egg and let the excess drip off. Press into the panko to coat evenly.
8. Optional (but highly recommended): Place breaded tenders on a sheet pan and refrigerate for 1 hour. This helps the coating stick and makes them extra crispy.
9. Heat the oil in a large skillet over medium heat. You’re aiming for 350 degrees F.
10. Add the turkey tenders and cook, undisturbed, about 3 minutes per side. They should be golden brown.
11. Check for doneness. Use an instant-read thermometer. The thickest part should hit 160 degrees F.
Tested And Approved Kid Friendly Meal
My 9-year-old daughter isn’t shy about letting me know when something doesn't taste good. But this turkey recipe? She gave me two thumbs up, a big grin, and even licked her fingers. She was also proud because she helped bring that turkey to the table. And she was even prouder because it tasted amazing.
Leftover Turkey Cutlets or Tenders
Leftover turkey cutlets or tenders seems like an unlikely issue to have — it’s crispy breaded turkey that’s been fried and it’s delicious! However, if you have leftovers, they’ll keep in the fridge for up to 4 days. You could reheat them by quickly frying them in a pan, or slice them up cold and serve them over a salad.
More Turkey Recipes
If you liked this recipe for wild turkey tenders, and are looking for more great wild turkey recipes, check out these family favorites all tested and approved by my wife and daughter:
Come Turkey Hunting in North Dakota
If you are headed our way for North Dakota turkey season, check out the North Dakota Game & Fish Department website. And if you want me to come along with you as your camp cook, photographer, or butcher, you can find out more details here.
Check out all of my upland bird recipes here.
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DID YOU MAKE THIS RECIPE?
If you make this Turkey Tenders Recipe, tag @wildgameandfish so I can share it on my Instagram stories.
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How to Cook Turkey Tenders
Ingredients
- 2 pounds turkey tenders or turkey breast
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 2 cups buttermilk
- 2 large eggs
- ⅓ cup all-purpose flour
- 1 ½ cups Italian style panko bread crumbs
- ⅓ cup vegetable or canola oil
Instructions
- Go turkey hunting and harvest a bird.
- Clean the bird and remove the turkey tenders. Watch my YouTube video on how to clean your turkey breast tenderloins.
- Season the turkey tenders with kosher salt and black pepper.
- In a large bowl, combine cayenne pepper and buttermilk and turkey tenders. Stir to coat. Let stand at room temperature for 1 hour or in the refrigerate for 4 hours.
- In a shallow bowl, beat the eggs. Place the flour in a separate shallow bowl and the panko in a third shallow bowl. Dip each turkey tender into the flour and coat on both sides. Then dip into the egg, allowing the excess to drip off. Press the turkey tenders into the panko to coat evenly.
- If you have time, place the breaded turkey tenders in the refrigerator for 1 hour. This helps the coating stick better to the turkey. As a result, you'll get a crunchy, flavorful crust in every bite. However, if you're short on time, feel free to skip this step. Even without chilling, the tenders will still turn out delicious.
- Heat oil in a large skillet over medium heat until it reaches 350 degrees F. Add the turkey tenders and cook, undisturbed, until golden brown, about 3 minutes per side. Insert an instant-read meat thermometer in the thickest part of the turkey to make sure the internal temperature reaches 160 degrees F.
- Serve immediately with sides like our daughter's favorite mashed potatoes and gravy and green beans.
Kathy says
Great recipe. We loved it
Jeff Benda says
Thanks Kathy! So glad you loved it as much as we do!