Cracker Barrel Chicken Fried Turkey Recipe

Cracker Barrel Chicken Fried Turkey is a seasonal southern comfort dish consisting of tenderized turkey breast fillets that are double-breaded and fried until golden brown. Ideally the turkey should be marinated in seasoned buttermilk for at least one hour to ensure the meat stays succulent while providing a tangy base for the crispy flour coating to adhere to.

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Cracker Barrel Chicken Fried Turkey Recipe Ingredients

The Turkey:

• 1 1/2 lbs turkey breast, sliced into half-inch thick cutlets
• 2 cups all-purpose flour
• 2 cups buttermilk
• 1 large egg
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp black pepper
• 1 1/2 tsp salt
• Vegetable oil, for frying

The Sawmill Gravy:

• 1/4 cup pan drippings (or butter)
• 1/4 cup all-purpose flour
• 2 1/2 cups whole milk
• 1/2 tsp salt
• 1 tsp coarse ground black pepper

How To Make Cracker Barrel Chicken Fried Turkey Recipe

1. Prep the Turkey: Place the turkey cutlets between two sheets of plastic wrap. Use a meat mallet to gently pound them until they are an even one-quarter inch thickness.
2. The Buttermilk Bath: In a shallow bowl, whisk together the buttermilk and the egg. Season the liquid with half a teaspoon each of salt and pepper. Submerge the turkey cutlets in the mixture and let them sit for at least thirty minutes.
3. The Flour Dredge: In a separate shallow dish, combine the flour, garlic powder, onion powder, paprika, remaining salt, and remaining pepper. Whisk thoroughly to distribute the spices.
4. Double Breading: Remove a turkey cutlet from the buttermilk, let the excess drip off, and coat it in the flour. Dip it back into the buttermilk for one second, then give it a final, firm coating in the flour. Repeat for all pieces and set them on a wire rack for ten minutes to help the breading set.
5. Fry: Heat about one inch of oil in a large cast-iron skillet to three hundred and fifty degrees Fahrenheit. Fry the turkey for three to four minutes per side until the crust is a deep golden brown and the internal temperature reaches one hundred and sixty-five degrees.
6. Make the Gravy: In a separate pan, melt the butter (or use reserved drippings). Whisk in the flour and cook for two minutes to remove the raw flour taste. Slowly whisk in the milk and simmer until thickened. Season heavily with black pepper.
7. Serve: Place the fried turkey on a plate and ladle a generous amount of warm sawmill gravy over the top.

Recipe Tips

• Don’t Overcrowd: Fry only two pieces of turkey at a time. If you put too many pieces in the skillet, the oil temperature will drop, resulting in a greasy, soggy crust rather than a crisp one.
• The “Rest” Period: Letting the breaded turkey sit on a wire rack for ten minutes before frying is the best way to prevent the breading from falling off in the pan.
• Pepper is Key: Southern sawmill gravy is defined by its pepper content. Use coarse-ground black pepper for those signature black flecks and a spicy kick that cuts through the creaminess.
• Oil Temperature: Use a thermometer to maintain three hundred and fifty degrees. If the oil is too hot, the outside will burn before the turkey is cooked through; if too low, the breading will absorb too much oil.

What To Serve With Cracker Barrel Chicken Fried Turkey

Turkey accompaniments are traditional, starchy additions frequently served to create a filling and nostalgic holiday-style meal. Ideally the cornbread dressing should be moist and seasoned with plenty of sage to provide an earthy contrast to the salty, fried exterior of the turkey.

• Cracker Barrel Hashbrown Casserole
• Sweet whole-kernel corn
• Mashed potatoes with extra sawmill gravy
• Cranberry sauce for a hit of acidity

How To Store Cracker Barrel Chicken Fried Turkey

• Refrigerate: Store the turkey and gravy in separate airtight containers for up to three days. Keeping them separate prevents the breading from turning into mush.
• Reheat: To restore the crunch, reheat the turkey in an air fryer or oven at three hundred and seventy-five degrees Fahrenheit for about five to eight minutes.
• Freeze: You can freeze the fried turkey pieces for up to two months. Reheat directly from frozen in the oven to maintain the structural integrity of the breading.

Cracker Barrel Chicken Fried Turkey Nutrition Facts

• Calories: 540 kcal (per serving with gravy)
• Carbohydrates: 36g
• Protein: 38g
• Fat: 28g
• Fiber: 2g
• Sugar: 4g

Nutrition information is estimated per serving based on 4 servings.

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