These easy turkey tenders are low in fat but big on crunch! They’re made with lean, tender, juicy turkey and are perfect for dipping in your favorite sauce.
I don’t often crave fried or unhealthy foods. But something about watching football always makes me start dreaming about pizza, wings, and all those other greasy classics.
That’s when I know I need to make a batch of my low-fat turkey tenders! With hot, juicy turkey on the inside and a crispy, crunchy coating on the outside, they’re perfect to satisfy my game day cravings.
Don’t worry, these aren’t just another healthy food pretending to be as good as the real thing. They actually ARE! Even kids can’t get enough of them.
So whether you need something tasty for game day or just want a fun and delicious meal, make sure to whip up a batch of these delicious turkey nuggets!
How to make turkey tenders
This recipe uses a combination of shallow-frying and oven-baking for just the right amount of crunch without you spending forever over the stove.
Step 1: Preheat the oven to 425°F.
Step 2: Halve the turkey tenderloin lengthwise, then slice it into 2-inch pieces. You should end up with about 20 pieces.
Step 3: Place the flour on a medium-sized plate and the egg substitute in a shallow dish or pasta bowl. On another plate, combine the panko, Parmesan, and garlic pepper.
Step 4: Dredge each piece of turkey in the flour, dip it into the egg substitute, then dredge it in the panko mixture.
Step 5: Heat the oil in a nonstick frying pan.
Step 6: Add a few of the turkey pieces to the pan at a time. Cook for about 2 minutes on each side, then transfer to a broiler pan.
Step 7: Once all the turkey pieces are on the broiler pan, place in the oven and bake for 5 minutes.
Step 8: Flip each piece of turkey, then bake another 5 minutes.
Allow the turkey nuggets to cool slightly, then serve with your favorite dipping sauce!
What to serve with turkey nuggets
These tenders are absolutely delicious all on their own. But when it comes to crispy nuggets, I just love eating them with a dipping sauce!
Classic condiments are always a great option. If you’re grabbing something from the store, look for low-sodium mustard, low-fat ranch, or sugar-free barbeque sauce.
You could also try my quick and easy tomato ketchup made in the slow cooker, or get a little fancier with my white wine mustard. Even 5-minute lime-avocado sauce would be delicious!
Storage
These turkey tenders are best served hot out of the oven. That’s when they will be their crispiest and juciest!
If you do have any leftovers, they can be stored covered in the refrigerator for 3-4 days. Make sure to allow them to fully cool before you store them so the condensation doesn’t make the crispy exterior soggy.
Other delicious turkey recipes
Turkey is a great lean protein to incorporate into your diet. And there are so many different ways to cook with it! If you’re looking for more turkey inspiration, here are a few recipes I know you’ll love:
- Turkey Roulade with Quinoa, Swiss Chard, and Prosciutto
- Panko Hazelnut Crusted Turkey Tenderloin
- Turkey Barley Vegetable Soup
You can also check out this collection of healthy diabetes-friendly dinner recipes for even more inspiration.
When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Turkey Tenders
Ingredients
- 1 pound turkey tenderloin
- ¼ cup all-purpose flour
- ⅓ cup egg substitute
- ¾ cup panko
- 2 tablespoons freshly grated Parmesan cheese
- ½ teaspoon garlic pepper
- 1 tablespoon canola oil
Instructions
- Preheat the oven to 425°F.
- Halve the turkey tenderloin lengthwise, then slice it into 2-inch pieces. You should end up with about 20 pieces.
- Place the flour on a medium-sized plate and the egg substitute in a shallow dish or pasta bowl. On another plate, combine the panko, Parmesan, and garlic pepper.
- Dredge each piece of turkey in the flour, dip it into the egg substitute, then dredge it in the panko mixture.
- Heat the oil in a nonstick frying pan.
- Add a few of the turkey pieces to the pan at a time. Cook for about 2 minutes on each side, then transfer to a broiler pan.
- Once all the turkey pieces are on the broiler pan, place in the oven and bake for 5 minutes.
- Flip each piece of turkey, then bake another 5 minutes.
Love the recipes — but They won’t print out.
Michael – If you click the “print” button in the recipe area (under the small photo), it doesn’t bring up a printer-friendly version to print? Would you let me know what type of device/browser you’re using?