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1

Credit
Chef Louis Simard at the Fairmont Château Laurier.

Serves:
  1. Cut pieces of boneless turkey thighs and breast and submerge in the marinade for 24 hours.
  2. Remove from marinade and evenly drench in the breading mixture.
  3. Re-dip in the marinade and back in the breading so it’s evenly double coated.
  4. Fry at 425°F until internal temperature reaches 170°F, drain and let sit for 5 minutes, salt as desired.
  5. Serve promptly.

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