A turkey take on a southern classic. You’ll dream of these sweet and savory bites once you try them. Perfect for breakfast or your next brunch party!
3/4 c buttermilk
2 tbsp hot sauce
1 1/2 tsp sugar
1 1/2 tsp salt, plus more for seasoning after frying
2 tsp garlic, minced
1 lb boneless, skinless turkey, cut into small pieces
Dredge for Turkey
1 c flour
1 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
1 qt vegetable or rice bran oil
1 c all-purpose flour
1 1/2 tbsp sugar
1 tbsp cornmeal
1/4 tsp baking soda
1 tsp kosher salt
1 c buttermilk
1/4 tsp vanilla
4 oz butter, melted
Optional: Sriracha-Maple Drizzle
½ c maple syrup
1 tbsp Sriracha
½ tsp salt
Marinate the Turkey: In a mixing bowl, add the buttermilk, hot sauce, sugar, salt, garlic and turkey. Let marinate for at least 1 hour.
Fry the Turkey: Heat the oil in a skillet or other high-sided pan, until it reaches 350°F. Line a sheet pan with a cooling rack. Put the flour, paprika, salt and pepper in a mixing bowl, and remove the turkey from the marinade. Dredge the turkey in the flour and line up on the rack to get ready to fry. Carefully add the turkey to the hot oil, and cook about 3 minutes on each side, or until it is golden brown. Remove from the oil and put on a sheet pan lined with paper towels. Season with salt. Continue until all the turkey is fried. Season new batches of fried turkey with salt. Set aside.
Make the Waffles: Heat the waffle iron. In a mixing bowl, combine the flour, sugar, cornmeal, baking soda and salt, mix. In a second mixing bowl, whisk in the buttermilk, eggs, vanilla and melted butter. Add the wet ingredients to the dry. Carefully add a couple ounces at a time to the well-sprayed waffle iron. Close and cook for about 8-10 minutes. Repeat until all the batter is gone. Evenly cut the waffles into ~16 squares. Set aside.
Make the Drizzle: In a mixing bowl, add the maple syrup, Sriracha and salt. Stir to combine.
Assemble: On the waffle squares, top with a piece of turkey, drizzle the Sriracha-maple sauce and serve.