I use wild turkey breast here, but you can use store-bought, too. You can also use regular breadcrumbs or panko, although I like the Saltines. And any sauce that makes you happy will be fine here. Or no sauce at all.
1tablespoonspice mix of your choice (Cajun, Cavender's, Old Bay, etc.)
4eggs, lightly beaten
1cupbuttermilk or regular milk
1/4cupyellow mustard
2sleevesSaltines
oil for frying
Instructions
To make the sauce, put everything in a food processor or blender and puree. Set it aside.
Mix the flour with the spice mix; I use Cavender's mostly. Mix together the eggs, buttermilk and mustard. Mash the Saltines. I do this by putting them in a heavy freezer bag and crushing them with a rolling pin.
Dredge about 1/4 of the turkey chunks in the flour, then the egg wash, then put them in the freezer bag with the crushed Saltines and shake well to coat. Before you take them out, press the crushed Saltines into the meat. Set the chunks on a baking sheet, and do the rest of the turkey, 1/4 of it at a time.
In an ideal world, you would rest the breaded turkey nuggets in the fridge for 1 hour. Do this if you can, because it will make the coating stick to the turkey better. If you are rushed for time, you can skip this.
When you are ready to fry, put enough oil in a large frying pan to come up about a finger's worth (about 1/2 inch) and bring it to somewhere between 325F and 350F. Set a cooling rack over a baking sheet and put that in your oven. Set the oven to "warm."
Fry the turkey nuggets in batches so you don't crowd the pan. Set the finished turkey nuggets on the rack in the warm oven while you do the rest. Serve with the comeback sauce.