Breakfast
K-12
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
FOR THE BUTTERMILK WAFFLES
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.
baking powder
1 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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