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Course
Main
Duration
45 minutes
Serves
4
Chef’s notes
It’s damn hard to beat a crispy buffalo turkey sandwich. Like poutine or a Sloppy Joe pizza, this dish is where wild game intersects bar food perfection. Brined in buttermilk and fried until golden brown, I’m convinced that pairing this pub grub with a cold drink is the best way to celebrate a dead gobbler.
Ingredients
- 1 lb. turkey breast
- Salt and pepper
- 1 ½ cups buttermilk
- 1 tsp. kosher salt
- Buffalo sauce, store-bought or recipe below
- 1 cup flour, plus extra if needed
- Peanut or vegetable oil for frying
- Buns, lettuce, tomatoes, onion, pickles, blue cheese, and/or mayo for serving
Buffalo Sauce:
- ½ cup of your favorite hot sauce (Frank’s, Louisiana, etc.)
- ½ cup butter (1 stick)
- Pinch of garlic powder
- 1 tbsp. white wine or apple cider vinegar
- Dash of Worcestershire sauce
Also works with
Pheasant or grouse breast, hog cutlet
Special equipment
Fryer or large cast iron
Preparation
- Cut the turkey breast into four cutlets for four sandwiches. I like to use the thin, lower portion of the breast lobe. If you use the thick, upper part of the meat, cut it into ½-inch slices. Pound each cutlet with a meat mallet to roughly ¼-inch thick or less.
- Mix the buttermilk, salt, and 2 tablespoons of buffalo sauce. Pour the mixture over the cutlets and marinate for at least one hour and up to 24 hours. While marinating, heat the oil in a deep fryer or a large cast iron skillet with 1 inch of oil to 350 degrees.
- Spread flour across a plate. Remove the cutlets from the marinade and squeeze out the excess liquid. Dredge each cutlet across the flour, shake it, dip it back into the buttermilk, and then dredge in flour again. Do this to each piece.
- When the oil is hot, drop in each piece of meat and fry until golden brown, or about 6-8 minutes. Transfer to a wire rack.
- Pour enough buffalo sauce over the fried turkey breast to thoroughly coat.
- Assemble the sandwiches with the fried turkey cutlet and desired toppings.
Buffalo Sauce
- Combine the hot sauce, butter, garlic powder, vinegar, in a small pot over medium-low heat. Bring to a simmer and whisk to combine. Turn the heat off and add 1-2 dashes of Worcestershire to taste. Remove from heat and set aside.
Chef’s notes
It’s damn hard to beat a crispy buffalo turkey sandwich. Like poutine or a Sloppy Joe pizza, this dish is where wild game intersects bar food perfection. Brined in buttermilk and fried until golden brown, I’m convinced that pairing this pub grub with a cold drink is the best way to celebrate a dead gobbler.
Ingredients
- 1 lb. turkey breast
- Salt and pepper
- 1 ½ cups buttermilk
- 1 tsp. kosher salt
- Buffalo sauce, store-bought or recipe below
- 1 cup flour, plus extra if needed
- Peanut or vegetable oil for frying
- Buns, lettuce, tomatoes, onion, pickles, blue cheese, and/or mayo for serving
Buffalo Sauce:
- ½ cup of your favorite hot sauce (Frank’s, Louisiana, etc.)
- ½ cup butter (1 stick)
- Pinch of garlic powder
- 1 tbsp. white wine or apple cider vinegar
- Dash of Worcestershire sauce
Also works with
Pheasant or grouse breast, hog cutlet
Special equipment
Fryer or large cast iron
Preparation
- Cut the turkey breast into four cutlets for four sandwiches. I like to use the thin, lower portion of the breast lobe. If you use the thick, upper part of the meat, cut it into ½-inch slices. Pound each cutlet with a meat mallet to roughly ¼-inch thick or less.
- Mix the buttermilk, salt, and 2 tablespoons of buffalo sauce. Pour the mixture over the cutlets and marinate for at least one hour and up to 24 hours. While marinating, heat the oil in a deep fryer or a large cast iron skillet with 1 inch of oil to 350 degrees.
- Spread flour across a plate. Remove the cutlets from the marinade and squeeze out the excess liquid. Dredge each cutlet across the flour, shake it, dip it back into the buttermilk, and then dredge in flour again. Do this to each piece.
- When the oil is hot, drop in each piece of meat and fry until golden brown, or about 6-8 minutes. Transfer to a wire rack.
- Pour enough buffalo sauce over the fried turkey breast to thoroughly coat.
- Assemble the sandwiches with the fried turkey cutlet and desired toppings.
Buffalo Sauce
- Combine the hot sauce, butter, garlic powder, vinegar, in a small pot over medium-low heat. Bring to a simmer and whisk to combine. Turn the heat off and add 1-2 dashes of Worcestershire to taste. Remove from heat and set aside.