If you’ve never tried a fried turkey tail recipe before, you’re in for a treat. Growing up, turkey tails were one of those underrated cuts that only showed up when someone in the family really knew how to throw down in the kitchen.
So here I am, passing the love along with a crispy, juicy, and flavor-packed version that I’m sure you’ll want to make again.
🍗 Fried Turkey Tail Recipe You’ll Crave Again and Again
Turkey tails are packed with flavor (and fat), which makes them perfect for frying. The skin gets golden and crispy, while the inside stays juicy and tender. It’s the kind of snack or main dish that’ll have everyone reaching for seconds.
What Oil Should You Use?
Go for a neutral, high smoke-point oil like peanut oil, canola, or vegetable oil. Peanut oil gives an extra-rich taste, but any of those work great to get that perfect golden crisp without burning.
A Flavor Bomb Seasoning You’ll Want to Save
I love using a bold mix of paprika, garlic powder, onion powder, salt, pepper, and a bit of cayenne for kick. The cornstarch helps crisp up the outside just right. It’s simple, but trust me, it packs serious flavor.
Frequently Asked Questions
Yes! You’ll still get a nice crisp—just spray them with oil and cook at 400°F for about 25-30 minutes, flipping halfway.
Check local butchers or international grocery stores. They’re affordable and so worth hunting down!
How To Fry This Tail
Our step-by-step frying method will help you make this recipe with ease. Tag us on Instagram or Facebook so I can see your beautiful dish.
We would also appreciate it if you could give it a star rating below!
Southern Deep Fried Turkey Tail Recipe
Equipment
Ingredients
- turkey tail; washed and patted dry
- 2 tsp. salt; or to taste
- 2 tsp. paprika
- 4 tsp. onion powder
- 4 tsp. garlic powder
- 1 tsp. black pepper; or to taste
- 1 tsp. cayenne pepper
- ¼ tsp. cornstarch
Instructions
- Pat turkey tails dry. Mix salt, paprika, onion powder, garlic powder, black pepper, cayenne, and cornstarch.Rub seasoning all over the turkey tails. Heat oil in a deep pan (around 350°F).Fry turkey tails in batches for 10–12 minutes until golden brown.
- Place on a wire rack to drain. Serve hot!
