• 1 wild turkey breast, cut into strips
  • 1 C. buttermilk
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 C. all-purpose flour
  • 1-2 tsp. seasoning mix
  • 1 C. panko bread crumbs
  • 2-3 C. peanut oil


Mix the buttermilk, garlic powder and onion powder together in a large bowl. Soak turkey strips in the mixture for at least 3 to 4 hours, or overnight. Spread panko bread crumbs out on the surface of a large plate and sprinkle with seasoning mix. Dip marinated turkey strips into the seasoned bread crumbs and coat generously. In a large cast iron skillet or pot, heat the oil to 375º. Fry turkey strips until golden brown. Do not fill the pot! That will cause the temperature to drop too low and the turkey strips will not fry properly. Cook in several batches, if needed. Allow the strips to cool on a plate lined with paper towels to soak up excess oil.

About The Author

Midwest Hunting & Fishing

Where and what to hunt and fish, that’s usually the big question on most sportsmen’s minds. Midwest Hunting & Fishing magazine has been connecting our readers to outdoor adventures all over the Midwest and beyond. Over the years our magazine has become a must have “Travel Guide” for sportsmen looking for information on the next new hunting or fishing experience. Every issue brings the reader interesting, informative and educational content on the world of the outdoors. Inside each issue you will hook up with Guides and Outfitters, new products, places to stay, reviews and even recipes for your harvest. Midwest Hunting & Fishing magazine is a unique bi-monthly magazine. Additional copies are distributed through non-profits, expos, trade shows, and are sent to soldiers overseas.