Flip the turkey over and cook another 10 minutes.

Fried turkey tenders. Stir the mixture well before covering and refrigerating for at least 2 hours. While the oven is preheating, heat a cast iron skillet over medium heat and add a tablespoon of olive oil. This was easy and perfect.

Mix egg, mayo, dijon, cajun seasoning, salt and pepper (and optional herbs if desired) in a bowl. Wild turkey breast kentucky kernel seasoned flour olde thompson nashville hot seasoning oil butter instructions: Clean and cut turkey breasts into strips.

19 hrs 10 mins servings: The cayenne and brown sugar were wonderful flavors to blend with the turkey. And you won’t have to prepare a veggie side dish, because it’s all cooked together.

It’s extremely simple but the flavor is out of this world! Sprinkle the turkey breast tenderloin with a generous amount of italian seasoning, salt, and pepper. I like to do about 4 tenders at a time — any more and the batter mix gets clumpy.

70 mins brine and temper: Rinse with water and coat with kentucky kernel flour. If the internal temperature is not yet at 165°f, you can continue cooking for another 5 minutes.

Set aside still tenders are done frying. Remove the tenderloins from the marinade, add the turkey tenderloins to the cast iron skillet, and sear until browned on the bottom, about 2 minutes. Fry in canola oil at 325°f until golden brown delicious and 165°f internal temp.