Let's spice things up with these hand held, Nashville favorites! Crispy, crunchy wild turkey cutlets, breaded in a flour mixture of our signature spices, and slathered in a spicy hot oil. We used wild turkey for our sliders, but feel free to substitute chicken as well!
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4
20 minutes
25 minutes
Let's spice things up with these hand held, Nashville favorites! Crispy, crunchy wild turkey cutlets, breaded in a flour mixture of our signature spices, and slathered in a spicy hot oil. We used wild turkey for our sliders, but feel free to substitute chicken as well!
Reload Rub & Seasoning Co.
Wild turkey breast, or 2 chicken breasts
1 cup Buttermilk
¼ cup pickle juice
2 Tablespoons Hot sauce
1 egg
4 cups flour
Double Action seasoning
Packin’ Heat seasoning
Slider buns, pack of 12
Mayo
Dill Pickles
Oil for frying, peanut oil or canola oil
Start by tenderizing the meat, pounding it thin to about ¼ inch thick. Slice into cutlet sizes, a little larger than the size bun you will be serving these on.
Time to make the brine! Whisk together buttermilk, egg, hot sauce, and pickle juice.
Place each thin cutlet of meat into the buttermilk brine, making sure each side of the meat is coated in the brine. Cover container, and refrigerate for 2-4 hours!
After they’ve been soaking in the brine for 2-4 hours, let’s make the flour mixture! Start with 4 cups of flour in a large bowl. Add in 1 ½ Tablespoons of Double Action seasoning, and 1 Tablespoon of Packin’ Heat seasoning. Whisk or mix together to combine.
Taking one piece of meat at a time, shake off excess buttermilk brine, and dip it into the flour mixture. Make sure to coat all sides and press the flour mixture into the meat. We want all of that breading to get in all of the nooks and crannies created when we tenderized the meat!
Place each breaded cutlet on a wire rack, and allow to sit for 15-20 minutes, to allow the breading to adhere to the meat well.
Heat up your oil for frying, in a large pot or deep fryer. Target temperature 325-350 degrees.
Slowly lower cutlets into the hot oil to fry. Only do 2-3 of these at a time, as to not crowd the pot. Fry until golden brown, pull out of oil and set to rest on a paper towel lined plate. Continue the process until all cutlets are cooked.
Spoon out about ½ cup of the hot oil, into a small bowl. Add roughly ½-1 Tablespoon each of Double Action and Packin’ Heat (season to your desired level of spiciness) to oil and mix together.
Using a basting brush, slather the hot oil all over each cooked cutlet, making sure to coat it. You could also toss the cutlets in a larger bowl with the oil, to coat. Whichever you prefer.
Now let’s build those sliders! Spread each side of the buns with a thin layer of mayonnaise. Add your spicy cutlet. Top with some pickles, if you desire. Then place the tops of the buns on.
Be ready to be kicked in the face with insane flavor! These are spicy, but a delicious spiciness. You can tone down the amount of Packin’ Heat in it if you prefer less heat… or crank the amount to kick it up a notch. The power is in your hands…enjoy!
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