These crispy, crunchy oven-“fried” turkey fingers with a sweet-and-savory dipping sauce will please adults and kids alike. Serve with oven sweet potato fries.

Turkey Fingers with Maple-Mustard Sauce for Two:


Cooking spray

1/2 cup buttermilk

1 teaspoon plus 1/4 cup whole-grain mustard, divided

1/3 cup yellow cornmeal

1/4 cup all-purpose flour

1/2 teaspoon ground cumin

1/2 teaspoon dried thyme

1/4 teaspoon salt

8 ounces turkey breast, such as tenderloin, cutlets or boneless breast chops, cut into finger-size strips

2 tablespoons pure maple syrup


1. Set oven rack at lowest position and preheat to 450°F. Coat a rimmed baking sheet with cooking spray.

2. Whisk buttermilk and mustard in a medium bowl. Combine cornmeal, flour, cumin, thyme and salt in a shallow dish. Dip turkey into the buttermilk mixture then dredge in the cornmeal mixture.

3. Place the prepared baking sheet in the oven for 5 minutes. Place the turkey fingers on the hot baking sheet and coat on all sides with cooking spray. Bake until the bottoms of the fingers are golden, about 10 minutes. Turn the fingers over and bake until golden brown on the outside and no longer pink in the middle, 8 to 10 minutes more.

4. Combine maple syrup and the remaining 1/4 cup mustard in a small bowl. Serve the turkey fingers with the sauce for dipping.

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