How to Cook Turkey Tenderloins
Learn how to cook these crispy and tender buttermilk fried turkey tenderloins. This is the best turkey cutlets recipe ever! I used wild turkey tenders, but you can use store-bought.
Servings: 4 servings
Ingredients
- 2 pounds turkey tenders or turkey breast
- ½ teaspoon kosher salt
- ¼ teaspoon black 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, add buttermilk and turkey tenders. Stir to coat. Let stand at room temperature for 1 hour or in the refrigerate for 4 to 12 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.
