I'll be trying something different, regarding dinner for tonight.
When people fry chicken, the chicken is cut into pieces.
When turkey is fried, and it's a fad these days that requires a huge pot filled with oil and is done outside (and can be very dangerous), the turkey is fried whole.
Why?
I mean, really, is it all about being able to present the turkey at the table, whole, so the head of the family can pull this production number (a la "Be Our Guest") in carving the bird?
What's kicking this into gear is a trip to the store a couple of nights ago, where der B found a couple of turkey thighs and decided he wanted me to cook up said thighs for dinner sometime soon.
So, isn't it logical that frying said thighs would work, just like frying chicken?
The Lee Bros. Southern Cookbook has a very simple dredge recipe, and instructions for frying chicken with said dredge. Seems to me that substituting one bird for the other should work.