Kyl Haselbauer has 20 years of experience working in fine-dining and modernist kitchens, including Bar Cotto and Anchovies &amp; Olives in Seattle. He is also the owner of Bright Spot, a café and coffee shop in Seattle.

Kyl Haselbauer

We’ve done turkey just about every way you can think of—<a href="https://www.chefsteps.com/guides-tools/how-to-butcher-turkey-yakitori-style">yakitori-style</a>, <a href="https://www.chefsteps.com/recipes/extra-crispy-fried-turkey">fried KFC-style</a>, <a href="https://www.chefsteps.com/recipes/elixir-three-thanksgiving-turkey">roasted</a>, <a href="https://www.chefsteps.com/recipes/a-better-way-to-turkey-cook-that-bird-sous-vide-for-the-best-feast-ever">sous vide</a>—but the very best way to cook turkey breast is to treat it like a chicken-fried steak.It’s simple to make; it can be eaten for breakfast, brunch, lunch, or dinner; it’s crispy and crunchy and juicy and tender, all at the same time; it’s delicious; and to top it all off, it comes with gravy. It’s everything you could want out of a turkey-eating experience, with none of the compromises or complications presented by cooking a whole bird. The method is straightforward—pound turkey breasts into cutlets, bread them, then fry them until crisp. But just like with our KFC-style fried turkey, you have to let the dredge fully hydrate if you want a crust that&#39;s crispy-crunchy and sticks to the meat. That means letting the cutlets sit for 5 minutes after dredging them in flour, after coating the dredged cutlets in egg wash, and after the final dredge.

Crispy and Juicy Chicken-Fried Turkey