Description
Enjoy a classic Southern comfort dish with these crispy, flavorful fried pork chops marinated in buttermilk and hot sauce, then coated in a seasoned flour mixture and fried to golden perfection. Perfectly juicy on the inside and crunchy on the outside, this recipe serves as a satisfying meal paired with traditional Southern sides.
Ingredients
Scale
Marinade
- 1 cup buttermmilk
- 2 large eggs
- 1 tablespoon hot sauce
Seasoned Coating
- 1 ½ cups all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
Main Ingredient
- 1 ½ pounds bone-in pork chops
For Frying
- Oil for frying (vegetable or peanut oil recommended)
Instructions
- Prepare the Marinade: In a large bowl, whisk together the buttermilk, eggs, and hot sauce until fully combined. Submerge the pork chops in this marinade and refrigerate for at least 1 hour, preferably overnight to enhance flavor and tenderness.
- Mix the Coating: In a shallow bowl, combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Stir well to evenly distribute the seasoning.
- Coat the Pork Chops: Remove each pork chop from the marinade, allowing excess to drip off. Dredge the pork chops in the seasoned flour mixture, pressing firmly to ensure it sticks well. For an extra crunchy crust, dip them back into the marinade briefly and dredge again in the flour mixture.
- Heat the Oil: Pour about 1 inch of vegetable or peanut oil into a deep skillet and heat it to 350°F (175°C). Maintain this temperature throughout frying to achieve an even golden crust without absorbing excess oil.
- Fry the Pork Chops: Carefully place the pork chops into the hot oil in batches to avoid overcrowding. Fry each side for 4–5 minutes until the chops are golden brown and reach an internal temperature of 145°F (63°C).
- Rest and Drain: Transfer the fried pork chops to a wire rack to drain and rest. Avoid paper towels to keep the crust crispy and prevent sogginess.
- Serve: Serve the crispy pork chops hot with classic Southern sides such as mashed potatoes, green beans, or biscuits to complete the comforting meal.
Notes
- Marinating overnight intensifies the flavor and tenderness of the pork chops.
- Maintaining the oil temperature around 350°F is key for a crispy crust and thoroughly cooked interior.
- Double dredging the pork chops ensures an extra crunchy coating.
- Using a wire rack avoids moisture buildup that can soften the crispy coating.
- Vegetable or peanut oil is recommended for frying due to their high smoke points.
