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Louisiana Wildly Wicked Turkey Tenders
Prep Time:
10 minutes
Cook Time:
10 Minutes
Yield: 4-6 servings
Ingredients:
1 10 oz. packet of Cajun Injector® Chicken Fry Mix
2
Turkey Breast Boneless Skinless Cut into Strips
1/2 cup Louisiana Brand Wildly Wicked Wing Sauce
1/4 cup Melted butter
2 tbsps. Original Louisiana Brand Hot Sauce
Cajun Injector® Cottonseed Oil
Method:
Preheat oil to 400˚F in electric fryer, or 350˚F in propane fryer. Heat enough oil for deep
frying to 350°F. Mix 6 tablespoons of Fry mix with 3/4 cup of water and mix until smooth.
Dip turkey strips into batter then roll in remaining dry chicken mix until coated. Deep fry
the coated tenders at 350°F until golden brown. While turkey is cooking melt butter and
mix with wing sauce. When turkey is cooked remove from oil place in bowl and cover
with wing sauce and butter mixture, toss to coat well.
Bruce’s® Tempura Battered Smoked Soft-shell Crab
Prep time: 10 minutes
Cook time:
35 minutes
Yield: 6 crabs
Ingredients:
6 Soft-shell Crabs
2 Packages Bruce’s® Sweet Potato Pancake Mix
1 cup Seltzer Water
Cajun Injector® Quick Shake® Cajun Shake®
1 qt. Cottonseed Oil for Frying
Method:
Smoke the softshell crab for 30 minutes at 165°F degrees with pecan wood pelletes.
In a mixing bowl, combine pancake mix and seltzer water to make a batter. Carefully
dip the crab into the batter and fry at 350°F or until golden brown. Drain on paper
towels and serve with Cajun cole slaw.