WEEKDAYS 1e|12c|p

Hot Fried Turkey

Carla Hall
Servings: 6-8
2+ hr

Preparing a turkey breast is as easy as brine, dredge, and fry. Follow these simple steps and you'll have this bird done.

  • Ingredients
  • step-by-step directions
Hot Fried Turkey
  • For the Brine:
  • 2 quarts Water
  • 1/2 cup Hot Sauce
  • 1/2 cup Kosher Salt
  • 1/2 cup Sugar
  • 1 Turkey Breast (both sides; cut into 8 pieces)
  • For the Spiced Oil:
  • 3 tablespoons Vegetable Oil (plus more for frying)
  • 2 tablespoons Cayenne Pepper
  • 1 teaspoon Paprika
  • 2 teaspoons Red Pepper Flakes
  • 2 teaspoons Salt
  • 1/2 teaspoon Garlic Powder
  • 1 teaspoon Sugar
For Dredging:
  • 3 cups All-Purpose Flour
  • 1 teaspoon Salt
  • 1 teaspoon Fresh Cracked Pepper
  • For the Brine: Whisk water, hot sauce, salt and sugar in a bowl until salt and sugar dissolve. Add turkey and refrigerate at least 1 hour.
  • In a large Dutch oven heat oil to 325 degrees.
  • For the Spiced Oil: Heat 3 tablespoons oil in small saucepan over medium heat until simmering. Add cayenne, paprika, red pepper flakes, salt, garlic powder and sugar.  Cook until fragrant, about 30 seconds. Transfer to a small bowl.
  • Pour brine off turkey and pat dry. Arrange on a wire rack in a single layer. 
  • For Dredging: In a medium bowl, combine dredging ingredients. Put flour mixture in mesh strainer and dust turkey lightly on both sides. Transfer turkey to a rimmed plate and allow to air dry in the refrigerator for 1 hour.
  • Remove turkey from the refrigerator and return to the wire rack. Dust heavily with flour and then press to help cake on the flour for extra crispiness.
  • Fry turkey in preheated oil until it reaches an internal temperature of 160 degrees, about 8-10 minutes. Remove to a clean wire rack.
  • Before serving heat oil to 375 and fry turkey just until golden, about 5-6 minutes.  Remove to a paper towel lined plate. Serve with a drizzle of spiced oil. 
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