- 1 wild turkey breast lobe
- 2 large eggs
- 2 cups of milk
- 1 box of Kentucky Kernel flour
- 1 tbsp Tony Chachere’s seasoning
- Vegetable oil
- Clean a breast and cut 5 or 6 ¼-½ inch thick cross section strips (against the grain). Depending on the size of the bird or the section of breast, you may want to cut strips in half for easier handling. You’re looking to make a thinner cut of meat about the size that would fit on a biscuit.
- Mix eggs and milk to create a bath, place turkey in bath and allow to soak for about 15 minutes. You may have to use more if cooking for a larger group of people.
- Pour box of kentucky kernel seasoned flour into a bowl
- Add Tony Chachere’s seasoning
- Pre-heat cast iron skillet with a skim (about half the depth of your strip slices) of vegetable oil on medium-high heat (I cook mine on the 6 setting)
- Take strips from egg wash and toss in Kentucky Kernel.
- Test oil heat by dropping a little batter into the pan. If it does not immediately start sizzling, either wait to let it finish heating or cut your heat a little higher.
- Place strips in cast iron with tongs. Let it cook until underside is crisp brown then flip until cooked through. Because they are so thin, this will likely only take 1-2 minutes per side.
- I like to serve mine over hashbrowns with a runny egg on top or on a biscuit with black pepper gravy.