Bored of turkey sandwiches already but don’t want to waste the leftovers?  We found the answer: Kentucky fried turkey!

A variation on my southern fried chicken recipe from earlier in the year, this one is perfect for using up those remaining scraps of Christmas turkey.  We served it with salad which worked well.

This recipe makes enough spice mix to coat 3-4 portions.  If you’re missing any of the herbs/spices measured by the teaspoon, I’d be tempted to just skip those out. The white pepper is really important, but they sell it in Lidl for about 50p.

Not-So-Secret Spice mix:
1 Heaped Teaspoon Dried Basil
1 Heaped Teaspoon Ground Ginger
1 Heaped Teaspoon Mustard Powder
1 Heaped Teaspoon Dried Oregano
1 Heaped Teaspoon Salt
1 Heaped Teaspoon Thyme
1 Tablespoon Celery Salt
1 Tablespoon Ground Black Pepper
1 Tablespoon Garlic Salt
1 Tablespoon Hot Paprika
3 Tablespoons White Pepper

Other Ingredients:
2/3 Mug Plain Flour
1 Egg
25ml Milk
Leftover turkey

Method:

1. Remove leftover turkey from carcass and break any bigger pieces into thumb-sized chunks.  It’s fine if some pieces are smaller than this – all works fine regardless.
2. Measure spices out and mix in a large bowl.
3. Mix flour into spices.
4. Beat egg and milk in a large bowl.
5. Stir turkey pieces in the egg and milk to coat, then roll/stir in the flour and spice mix until thoroughly coated.
6. Repeat for all the turkey pieces.
7. Heat 2cm vegetable oil in wok/frying pan until smoking hot, then fry the coated chicken pieces in small batches for approx. 2-3 minutes until golden, crispy and piping hot right through.