Buffalo-Style Wild Turkey Strips

Adam Christensen
Written by Adam Christensen September 23, 2016

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  • 1× 3-4 lb Whole Wild Turkey Breast
  • Cooking Oil
  • 3 cups All-purpose Flour
  • 2–3 Tbsp Cajun Seasoning
  • 2 tsp Garlic Powder
  • ½ tsp Ground Black Pepper
  • ½ tsp Salt
  • 4 Eggs, beaten
  • Hot Wing Sauce
  • Directions:

    Preheat oven to 200 degrees F. Using a sharp knife, cut the turkey breast halves from the bone; discard bone. Cut turkey breast halves into 3x1-inch strips.

    Fill a deep fryer to the fill line with cooking oil (or fill a skillet with 2 to 3 inches oil). Heat oil to 375 degrees F. Meanwhile, in a large bowl combine the flour, Cajun seasoning, garlic powder, black pepper, and salt. Place beaten eggs on a flat, rimmed plate or platter.

    In small batches, dip turkey strips in beaten egg, letting excess drip off. Toss egg-coated strips in flour mixture to coat completely, shaking off excess flour. Carefully add coated turkey strips to hot oil. Cook for 3 to 5 minutes or until cooked through and no longer pink inside, turning once. Drain on paper towels. Keep warm in preheated oven. Repeat with remaining turkey, egg, and flour mixture.

    In a small saucepan, heat desired amount of hot wing sauce over medium-low heat until very warm. Toss turkey strips in hot wing sauce.

    Serve with Ranch dressing for dipping.

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