Bourbon BBQ Fried Turkey Tenders

Ever wonder what to do with the tenderloin portion of your wild turkey breast? Try this recipe

By author of Timber 2 Table Wild Game Recipes Print Recipe
prep time
cook time
5
serves
16
ingredients
Medium
difficulty

If you have ever removed the breast meat from a wild turkey, you probably noticed the small strip of meat that lies between the main portion of the breast and the bone. We call these the turkey tenders or cutlets. You can keep the tender with the rest of the breast meat and prepare them together, but we like to remove and package them separately for recipes like these bourbon BBQ fried turkey tenders.

Serve these crispy BBQ turkey tenders for dinner or a game-day spread.

Removing the tender is easy. You will find that it just about falls away from the breast meat once you have filleted it from the bone. There is a strip of connective tissue along the cutlet that needs to be removed before cooking. You can’t miss it; it looks like a white ribbon sticking out from one end. There is more to it than what you see on the outside. That little ribbon of chewiness runs through the center of the tender. Run the blade of a sharp knife down both sides to remove it. Your tender will now be in two more or less equal-sized pieces.

Remove the strip of tough connective tissue from the center of the tenders.

We do a double dredge for this recipe for an extra crispy crust that stands up to the dip into the BBQ sauce made with Evan Williams Outdoorsman Edition bourbon. Set up your station with equal amounts of seasoned flour in two containers with a dish of egg wash between. Roll the breast tender in flour, dip into the egg wash, then into the second flour dish. Keeping the flour containers separate keeps the dredge dry for the first dip, ensuring the meat gets completely covered.

Ingredients

 

Tenders

6 to 8 wild turkey breast tenders

4 cups seasoned flour, like Kentucky Kernel brand, divided

2 eggs, beaten with 1/4 cup water

Vegetable or peanut oil for frying

BBQ Sauce

1 tablespoon butter

1 1/2 cups tomato ketchup

1/2 cup Evan Williams bourbon

1/2 cup brown sugar

1/2 cup lemon-lime soda

1/4 cup apple cider vinegar

2 tablespoons Worcestershire sauce

1 tablespoon Dijon mustard

1 tablespoon honey

1 teaspoon soy sauce

1 teaspoon garlic powder

1/4 teaspoon onion powder

 

Cooking Instructions

Make the BBQ sauce before frying the turkey tenders. To a saucepan over medium heat, add the butter. Once the butter has melted, add the remaining ingredients. Stir well and bring the mixture to a light boil. Reduce the heat to low and maintain the sauce at a simmer while you fry the wild turkey tenders.

Realtree Evan Williams Outdoorsman Edition bourbon is the perfect addition to this sauce.

Heat 1/2 inch of oil in a large skillet over medium-high heat. While the oil heats, dip each tender first into the seasoned flour, then into the egg wash, making sure to coat the entire surface, then into the second flour container.

Set up a three-tiered dredge station with seasoned flour, egg wash, then more seasoned flour for a thick, crispy crust.

Once your oil is near or at 350 degrees Fahrenheit, gently lower the tenders into the skillet. Fry the turkey in batches so that you don’t overcrowd the pan. Fry for 3 to 4 minutes per side or until the turkey is a crispy golden brown and just cooked through. Transfer the cooked turkey to a paper-lined sheet pan.

Fry the turkey tenders until crisp and golden brown.

Once all the turkey has been fried, use a set of tongs to dip each tender into the simmering BBQ sauce just before serving.

Dip the fried tenders into the warm BBQ sauce to completely coat the surface once you’re ready to eat.

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