Entrées
Grab n' Go
K-12
Lunch
Hot Honey Crispy Turkey and Waffles
6
portions
Serving Size
This recipe was developed and approved by Trident Technical College
Spice up your offerings with this sensational breakfast dish using Sliced Turkey Tenderloin Medallions.
Ingredients
2 cup(s)
all-purpose flour
1 tbsp.
sugar
2 tsp.
baking powder
¾ tsp.
baking soda
1 tsp.
kosher salt
1 ⅔ cup(s)
buttermilk
2 large
eggs
¼ cup(s)
unsalted butter, melted
Directions
- 1. Preheat oven to 200 degrees F and a waffle iron to medium-high heat. Lightly oil the top and bottom of the waffle iron or coat with nonstick spray.
- 2. In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
- 3. In a large glass measuring cup or another bowl, whisk together buttermilk, eggs and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
- 4. Pour a scant 1/2 cup of the buttermilk mixture into the waffle iron, close gently and cook until golden brown and crisp, about 4-5 minutes; keep warm in oven.
Ingredients
FOR THE TURKEY
1 ¼ cup(s)
all-purpose flour
1 cup(s)
yellow cornmeal
2 tsp.
cayenne pepper
1 tsp.
onion powder
1 tsp.
garlic powder
Kosher salt and freshly ground black pepper, to taste
2 cup(s)
buttermilk
6 cup(s)
vegetable oil
¼ cup(s)
hot honey, warmed
Directions
- 1. In a large bowl, combine flour, cornmeal, baking powder, cayenne pepper, onion powder, garlic powder, 2 teaspoons salt and 1 teaspoon pepper.
- 2. Working one at a time, dredge turkey in flour mixture, dip into buttermilk, then dredge again in flour mixture, pressing to coat.
- 3. Heat vegetable oil in a large stockpot or Dutch oven over medium high heat until it registers 360 degrees F on a deep-fry thermometer.
- 4. Working in batches, add chicken and fry until golden brown, turning occasionally, about 4-5 minutes. Transfer to a baking sheet fitted with a wire rack and keep warm.
- 5. Serve immediately with waffles, drizzled with hot honey.
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