Here is a recipe that I found somewhere and was a big hit at the "Dads & Daughters" campout last weekend.
Filet the breast and slice the meat across the grain in about 1/2 width strips the full thickness of the breast filet.Marinate for two days in the frig to soften up the strips a little since they are usually a bit tougher than tame turkey. The recipe for the marinade as follows:
3 Eggs
2 Cups Buttermilk
3 Tablespoons Paprika
1 Tablespoon Salt
1Tablespoon Cayenne Pepper
2 Teaspoons Onion Powder
2 teaspoons Garlic Powder
Drain the turkey strips using a colander and coat them with flour or a seafood breader (prefered method) like House of Autry and add a little additional sprinkling of salt and black pepper and deep fry them in hot oil @ 350 degrees until golden brown.
I tried this recipe tonight and it turned out really well. Thanks for posting it!
Old post but worth replying to.
We do much the same except no marinade.
Cut the fillets across the grain in 1/4"-1/2" strips then cut out anything white.
Buttermilk, batter in doctored up flour (seasoned to taste)
buttermilk again, flour again.
Fry in fish cooker in the driveway at minimum of 350 degrees and no more than 375.
With side dishes a full breast will feed 6-8 adults with plenty of leftovers.
We used to use House Autry cajun batter but prefer the double battered flour.