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Duration
30 minutes, plus marinating time
Serves
4 to 6
Chef’s notes
Want an easy way to make crispy wild turkey tenders without a deep fryer? This recipe is for you! The turkey is marinated in dill pickle juice to infuse the meat with the pickle flavor we know and love, while also acting as a brine to keep it juicy.
However, the best part about this recipe is actually the crunchy, golden-brown breading. The secret is to pre-toast the panko breadcrumbs first in the oven, a tip I picked up from Ali Slagle at New York Times Cooking. And for extra flavor without any hassle, I like to add some ranch dressing seasoning to the breadcrumbs. This recipe is an absolute winner in my book!
Ingredients
- 1½ - 2 lb. turkey breast and/or tenderloins
- 3 cups pickle juice (1½ - 24 oz. jars of kosher dill pickle)
- 3 cups panko breadcrumbs
- 5 tbsp. neutral flavored oil, such as avocado or grapeseed
- 3 tbsp. ranch dressing seasoning
- 3 eggs, beaten
- ¾ cup all-purpose flour
- Salt and pepper
- Fresh minced dill for garnish
- Ranch Dressing to serve (optional)
Preparation
- If using the tenderloin, take a sharp knife and slide it between one side of the tendon and the meat to separate. Do the same on the opposite side so you can get a grip on the tendon. While holding the tendon in one hand, take a fork and slide it down the tendon to remove it from the tenderloin. This will likely tear the tenderloin in half lengthwise, which is necessary anyway. Cut each strip in half crosswise to make a tender about 4- to 6-inches long, 2-inches wide, and an inch deep. Cut the breast into equal-sized tenders. If any pieces of the breast are thicker than an inch, take a meat mallet or heavy bottle and gently pound it so they’re evenly sized.
- Place the turkey in a resealable bag or non-reactive bowl and cover with pickle juice. Marinate for at least 6 hours and up to 24 hours.
- Preheat an oven to 425℉.
- Remove the turkey from the marinade and pat dry.
- Place the panko crumbs on a large baking sheet and stir in the oil until it’s evenly distributed. Spread it across the sheet tray in an even layer and bake for 4 to 5 minutes until it’s golden brown and crispy. Don’t let it burn. Remove and transfer to a large plate to cool, and mix in the ranch dressing powder to season the breadcrumbs.
- Beat the eggs in a large shallow bowl, and have a third plate set out with the flour.
- Dredge each turkey tender into the flour until it's fully coated and shake off the excess. Next, dip it into the egg mixture. Then, finally, fully coat it with the toasted breadcrumbs. Shake off the excess and lay it on the baking sheet. Repeat this process with all of the tenders. Season each tender with a pinch of salt and pepper.
- Bake the tenders for 10 minutes or until cooked through. Don’t overcook!
- Serve with fresh minced dill and ranch dressing for dipping.
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Chef’s notes
Want an easy way to make crispy wild turkey tenders without a deep fryer? This recipe is for you! The turkey is marinated in dill pickle juice to infuse the meat with the pickle flavor we know and love, while also acting as a brine to keep it juicy.
However, the best part about this recipe is actually the crunchy, golden-brown breading. The secret is to pre-toast the panko breadcrumbs first in the oven, a tip I picked up from Ali Slagle at New York Times Cooking. And for extra flavor without any hassle, I like to add some ranch dressing seasoning to the breadcrumbs. This recipe is an absolute winner in my book!
Ingredients
- 1½ - 2 lb. turkey breast and/or tenderloins
- 3 cups pickle juice (1½ - 24 oz. jars of kosher dill pickle)
- 3 cups panko breadcrumbs
- 5 tbsp. neutral flavored oil, such as avocado or grapeseed
- 3 tbsp. ranch dressing seasoning
- 3 eggs, beaten
- ¾ cup all-purpose flour
- Salt and pepper
- Fresh minced dill for garnish
- Ranch Dressing to serve (optional)
Preparation
- If using the tenderloin, take a sharp knife and slide it between one side of the tendon and the meat to separate. Do the same on the opposite side so you can get a grip on the tendon. While holding the tendon in one hand, take a fork and slide it down the tendon to remove it from the tenderloin. This will likely tear the tenderloin in half lengthwise, which is necessary anyway. Cut each strip in half crosswise to make a tender about 4- to 6-inches long, 2-inches wide, and an inch deep. Cut the breast into equal-sized tenders. If any pieces of the breast are thicker than an inch, take a meat mallet or heavy bottle and gently pound it so they’re evenly sized.
- Place the turkey in a resealable bag or non-reactive bowl and cover with pickle juice. Marinate for at least 6 hours and up to 24 hours.
- Preheat an oven to 425℉.
- Remove the turkey from the marinade and pat dry.
- Place the panko crumbs on a large baking sheet and stir in the oil until it’s evenly distributed. Spread it across the sheet tray in an even layer and bake for 4 to 5 minutes until it’s golden brown and crispy. Don’t let it burn. Remove and transfer to a large plate to cool, and mix in the ranch dressing powder to season the breadcrumbs.
- Beat the eggs in a large shallow bowl, and have a third plate set out with the flour.
- Dredge each turkey tender into the flour until it's fully coated and shake off the excess. Next, dip it into the egg mixture. Then, finally, fully coat it with the toasted breadcrumbs. Shake off the excess and lay it on the baking sheet. Repeat this process with all of the tenders. Season each tender with a pinch of salt and pepper.
- Bake the tenders for 10 minutes or until cooked through. Don’t overcook!
- Serve with fresh minced dill and ranch dressing for dipping.