Crispy-Fried Turkey Chops Simmered in Rich, Creole-Spiced Gravy
Smothered turkey chops are the definition of Southern comfort on a plate. First, the chops are seasoned, breaded, and fried until perfectly golden. Then they’re simmered in a deeply flavorful gravy made with sautéed onions, garlic, and Creole spices—rich, savory, and guaranteed to have you going back for seconds.
This dish is everything you crave in a soul food classic—crispy edges, tender meat, and gravy so good you’ll want to pour it over everything from rice to mashed potatoes. It’s bold, comforting, and oh, so satisfying
Ingredients
For Marinating the Turkey Chops:
- Turkey chops
- Yellow mustard
- Garlic powder, to taste
- Onion powder, to taste
- Paprika, to taste
- Ms. Dash seasoning
- Badia Complete seasoning
- 2 eggs, beaten
For the Breading:
- All-purpose flour
- Cornstarch
- Garlic powder
- Onion powder
- Paprika
- Ms. Dash seasoning
- Badia Complete seasoning
For Frying and Gravy:
- Vegetable oil, for frying
- 1 onion, chopped
- Minced garlic (about 1–2 teaspoons)
- 1–2 tablespoons flour or cornstarch, for thickening
- 2 cups broth (chicken or turkey preferred)
- Tony Chachere’s Creole seasoning, to taste
Step-by-Step Instructions
Step 1: Season and Marinate the Chops
- In a bowl, mix mustard, eggs, and all seasonings (garlic powder, onion powder, paprika, Ms. Dash, Badia Complete).
- Coat turkey chops thoroughly in the marinade mixture.
- Let sit while you prep the flour mix.
Step 2: Dredge the Chops
- In a separate bowl, combine:
- Flour
- Cornstarch
- Garlic powder
- Onion powder
- Paprika
- Ms. Dash seasoning
- Badia Complete seasoning
- Dip each marinated turkey chop into the flour mixture until fully coated.
- Place on a tray and set aside until all chops are coated.
Step 3: Fry the Chops
- Heat oil in a large skillet over medium-high heat.
- Once hot, carefully add turkey chops.
- Fry until golden brown and crispy on both sides.
- Remove and set aside on a paper towel-lined plate or wire rack.
Step 4: Make the Gravy
- In the same pan (using the oil from frying), sauté the chopped onions until translucent.
- Add minced garlic and stir for 1 minute.
- Sprinkle in flour or cornstarch and stir to create a light roux.
- Gradually add broth, stirring constantly to avoid lumps.
- Season with Tony Chachere’s Creole seasoning to taste.
- Simmer until the gravy thickens.
Step 5: Smother and Serve
- Add the fried turkey chops back into the pan, coating with the gravy.
- Cover and simmer on low heat for a few minutes until everything is hot and smothered.
- Serve hot with mashed potatoes, rice, or cornbread.
Pro Tips and Serving Suggestions
- Let the turkey chops rest before smothering to keep the crust crispy under the gravy.
- Add a splash of hot sauce or a squeeze of lemon juice to brighten the flavors.
- Want extra depth? Use bone-in turkey chops and cook low and slow in the gravy for fall-apart tender meat.
- Serve with collard greens, mac and cheese, or classic Southern sides.
About the Creator
This Southern comfort classic is brought to you by Chef MJ of Prestige Cooking, LLC, a travel chef and content creator known for bold, down-home flavors and elevated takes on soul food staples. From private dining to viral recipes, Chef MJ brings heart and heat to every plate.
Follow @prestigecookingllc on Instagram.
Chef MJ | @prestigecookingllc