Turkey sticks, breaded, battered, fried
Whole food · Poultry Products
Photo: Wikipedia
Breaded and battered turkey sticks are a convenience food featuring tender strips of turkey meat encased in a seasoned, crispy coating and deep-fried to a golden brown. They offer a satisfying crunch on the outside with a mild, juicy interior, making them a popular quick protein source. Nutritionally, they provide a solid amount of protein but are also high in fat and refined carbohydrates with no fiber or sugar.
💚 Why it's loved
People love them for their addictive crunchy texture and savory, salty flavor that hits a satisfying spot for a quick bite. They are also incredibly versatile, easily paired with dipping sauces like ketchup, honey mustard, or barbecue sauce.
⚠️ Watch-outs & how to enjoy it better
The high fat and refined carb content from frying can lead to energy spikes and crashes, and they are often high in sodium. To counteract, pair them with a fiber-rich side like a green salad or steamed vegetables, and practice portion control by limiting to 3-4 sticks as part of a balanced plate.
Key benefits
- Good source of protein (14.2g per 100g)
- Quick and convenient meal or snack
- Appealing texture contrast (crispy outside, soft inside)
- Familiar, mild flavor liked by children and adults
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'stick' format is a modern convenience evolution of the classic 'breaded cutlet' or 'schnitzel', designed for faster cooking, easier handling, and uniform dipping.
Full nutrition (scales with serving)
| Water | 49.4 g |
| Energy | 279 kcal |
| Energy | 1167 kj |
| Protein | 14.2 g |
| Total lipid (fat) | 16.9 g |
| Ash | 2.5 g |
| Carbohydrate, by difference | 17.0 g |
| Calcium, Ca | 14.0 mg |
| Iron, Fe | 2.2 mg |
| Magnesium, Mg | 15.0 mg |
| Phosphorus, P | 234 mg |
| Potassium, K | 260 mg |
| Sodium, Na | 838 mg |
| Zinc, Zn | 1.5 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.08 mg |
| Selenium, Se | 20.7 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.10 mg |
| Riboflavin | 0.18 mg |
| Niacin | 2.1 mg |
| Pantothenic acid | 0.53 mg |
| Vitamin B-6 | 0.20 mg |
| Folate, total | 29.0 ug |
| Folic acid | 20.0 ug |
| Folate, food | 9.0 ug |
| Folate, DFE | 43.0 ug |
| Vitamin B-12 | 0.23 ug |
| Vitamin A, RAE | 12.0 ug |
| Retinol | 12.0 ug |
| Vitamin A, IU | 40.0 iu |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 4.4 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.06 g |
| SFA 16:0 | 2.5 g |
| SFA 18:0 | 1.7 g |
| Fatty acids, total monounsaturated | 6.9 g |
| MUFA 16:1 | 0.08 g |
| MUFA 18:1 | 6.8 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 4.4 g |
| PUFA 18:2 | 4.0 g |
| PUFA 18:3 | 0.24 g |
| PUFA 20:4 | 0.09 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 64.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.17 g |
| Threonine | 0.61 g |
| Isoleucine | 0.73 g |
| Leucine | 1.1 g |
| Lysine | 1.2 g |
| Methionine | 0.39 g |
| Cystine | 0.18 g |
| Phenylalanine | 0.60 g |
| Tyrosine | 0.55 g |
| Valine | 0.75 g |
| Arginine | 0.92 g |
| Histidine | 0.42 g |
| Alanine | 0.81 g |
| Aspartic acid | 1.3 g |
| Glutamic acid | 2.8 g |
| Glycine | 0.67 g |
| Proline | 0.80 g |
| Serine | 0.68 g |
FAQ
Are turkey sticks healthier than chicken tenders?
Not necessarily. Nutritionally, they are very similar. The healthiness depends more on the specific recipe, the type of oil used for frying, and the thickness of the batter/breading rather than the base meat.
Can I bake them instead of frying?
Yes, many brands offer 'oven-baked' varieties. You can also bake frozen breaded turkey sticks at 400°F (200°C) for 15-20 minutes, flipping halfway, for a lower-fat alternative, though the texture may be less uniformly crispy.
Why do they have zero sugar and zero fiber?
The primary ingredients are turkey meat, refined wheat flour (for breading), and oil. These components do not contribute significant dietary fiber or sugar, which is typical for many processed, fried protein products.