Servings: persons
Homemade nuggets (turkey)
Delicious and homemade turkey nuggets. Turkey can often end up a bit dry because it is very low in fat. By "sealing" it in a coating, you retain the juices and flavors, resulting in a super tasty outcome.
Ingredients
- 300 gram Turkey Breast
- 12 gram Salt
- 2.3 gram Pepper from the grinder
- 3.1 gram Garlic Powder
- 2.4 gram Onion Powder
- 2.3 gram Paprika
- 2 gram Cayenne Pepper
- 15.6 gram Wheat Flour
- 2 pcs. Egg
- Panko can be replaced by breadcrumbs
- 184 gram Oil neutral
Instructions
- Cut the turkey breast into smaller pieces (2 x 3 cm).
- Put the pieces in a bag along with the spices.
- Close the bag and shake it well so all the meat gets coated with the spices.
- Add the flour to the bag and shake again. All pieces should be coated with flour.
- Beat eggs in a shallow plate and prepare another plate with panko/breadcrumbs.
- Dip the turkey pieces in the egg and then in the panko.
- Fry them in a pan with oil.
- Only add your nuggets to the pan when the oil is hot. Test the oil with a bit of panko/water. When the oil bubbles around it, the oil is ready.
- Fry them for about 3 minutes on each side on medium-high heat (on my stove, it's 9 out of 14).
- When they feel slightly firm, they are done.
- Let the finished nuggets drain on absorbent paper before serving.
Notes
Be careful not to add too many nuggets to the pan at once, as it lowers the oil's temperature too much.
It's better to fry half and keep the others warm at 100 degrees Celsius (212 degrees Fahrenheit) in the oven in the meantime.
It's better to fry half and keep the others warm at 100 degrees Celsius (212 degrees Fahrenheit) in the oven in the meantime.