Step 1: Marinate for Maximum Flavor & Tenderness

• A good marinade makes all the difference, and in this case, buttermilk is the secret to keeping your turkey ribs juicy.
• Prep the ribs – Pat the turkey ribs dry with paper towels to remove excess moisture.
• Mix the marinade – In a large bowl, whisk together buttermilk, salt, black pepper, garlic powder, and cayenne until well combined.
• Soak the ribs – Submerge the turkey ribs in the buttermilk mixture, ensuring they are fully coated. Cover and refrigerate for at least 2 hours (or overnight for even more tenderness).
• Remove from marinade – When ready to fry, take the ribs out and let any excess buttermilk drip off.
• Pro Tip: The longer you marinate, the more tender and flavorful your turkey ribs will be. If you love bold flavors, add a few dashes of hot sauce to the marinade for an extra kick!

Step 2: Coat for the Perfect Crunch

• A well-seasoned coating is the key to that crispy, golden-brown crust that makes these ribs so irresistible.
• Prepare the dredging mix – In a large shallow dish, whisk together flour, cornstarch, smoked paprika, onion powder, baking powder, salt, and black pepper.
• Coat the ribs – Take each marinated turkey rib and dredge it in the flour mixture, pressing firmly to ensure an even, thick coating.
• Rest before frying – Place the coated ribs on a wire rack and let them sit for 10-15 minutes—this helps the coating adhere and prevents it from falling off in the oil.
• Pro Tip: For an extra crispy crust, double-dip! After the first flour coating, dip the rib back into the buttermilk, then coat it in the flour mixture again before frying.

Step 3: Fry to Golden Perfection

• Now, let’s turn up the heat and get frying!
• Heat the oil – In a deep fryer or cast-iron skillet, heat 3–4 cups of peanut oil to 350°F (175°C). A thermometer is crucial here—too hot, and the coating burns; too cool, and the ribs absorb excess oil.
• Fry in batches – Carefully lower a few ribs into the hot oil, making sure not to overcrowd the pan. Fry for 6–8 minutes, flipping halfway, until deep golden brown and crispy.
• Drain and rest – Transfer the fried turkey ribs to a cooling rack over a baking sheet (this keeps them crispy!) or place them on a plate lined with paper towels to absorb excess oil.
• Repeat – Continue frying in batches until all ribs are cooked.

Pro Tip: Keep fried ribs warm in a 200°F (93°C) oven while frying the rest—this ensures they stay crispy without overcooking.