Ingredients
- skinless turkey breast 1 (or 450g slices)
- buttermilk 284ml
- plain flour 100g
- celery salt ½ tsp
- paprika 2 tsp
- garlic powder or smoked garlic powder 1 tsp
- cayenne a large pinch
- groundnut oil for frying
- lemon wedges to serve
- coleslaw to serve (optional)
Method
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Step 1
Cut the turkey breast into goujons or the slices into strips and soak them in the buttermilk in the fridge for 1 hour.
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Step 2
Heat the oven to 220C/fan 190C/gas 7. Put a roasting rack over a roasting tin. Mix the flour, celery salt, paprika, garlic powder and cayenne and tip the lot onto a large flat plate. Add a generous amount of seasoning. Shake the buttermilk off each piece of turkey and toss it in the flour mix until it’s completely coated.
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Step 3
Heat 4cm oil in a large deep, non-stick frying pan until a cube of bread browns in 30 seconds. Add the turkey in batches of 4 or 5 pieces and fry for a few minutes until they’re light gold all over (don’t let them get too dark as you are going to cook them in the oven).
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Step 4
Carefully lift each piece onto the roasting rack with a slotted spoon. When all the pieces have been fried, put them in the oven for 10 minutes to finish cooking (separate the pieces out a little so they crisp up rather than steam). Serve hot sprinkled with sea salt, the lemon wedges to squeeze over, and coleslaw.
Nutritional Information
- Kcals 340
- Fat 12.8g
- Saturates 2.8g
- Carbs 22.9g
- Fibre 1.1g
- Protein 32.7g
- Salt 0.9g
