Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Buttermilk fried turkey
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 1 (or 450g slices) skinless turkey breast
- 284ml buttermilk
- 100g plain flour
- ½ tsp celery salt
- 2 tsp paprika
- 1 tsp garlic powder or smoked garlic powder
- a large pinch cayenne
- for frying groundnut oil
- to serve lemon wedges
- to serve (optional) coleslaw
Method
- 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.
- 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.
- 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).
- 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.
