The batter for wild turkey nuggets is what makes this deep fried treat absolutely delicious. The secret is to get a light crispy golden brown batter. This is by far one of my favorite recipes and wild turkey is one of my favorite game meats.
We keep a few bags of wild turkey breast nuggets in the deep freezer.
They’re not just for snacking or appetizers, we serve them up with mashed potatoes and gravy and a veggie. I can eat a whole mess of them with some good hot sauce or bbq sauce. They’re almost as good as breaded turkey fries.
The batter I use for wild turkey nuggets is a simple dredge, egg wash and panko breadcrumbs.
- boneless skinless wild turkey breast
- 2 cups flour
- 1 tbsp seasoning salt
- 1 tsp pepper
- 1 egg
- 1/2 cup milk
- 1 container panko bread crumbs (or double dip in flour)
- oil for frying
- Heat your oil in a large skillet or deep pan to 375
- Cut the turkey into bite size pieces.
- Mix the seasonings and flour together.
- Mix the egg and milk to make a egg wash
- Dredge the wild turkey pieces in flour, coat with egg wash and then into the panko bread crumbs.
- After all of the turkey is battered, start frying in small batches
- Remove from the oil when the turkey nuggets start to float
If you don’t have panko, double dip the turkey nuggets in the flour.
This is how I fry my chicken and other wild game. It makes a really nice batter for the turkey nuggets that’s not to thick and fries up light and crispy.
Don’t forget to drain on paper towels. If you’re eating as an appetizer: serve with bbq sauce, hot sauce, ranch or buffalo sauce. If it’s a main course, make up some homemade mashed potatoes and gravy.
Serve em up with a green veggie like broccoli or green beans. Make the good green beans with ham hocks and a little dried basil.