Paula Deen Chicken Fried Pork Chops Recipe
If you love Southern comfort food, this Paula Deen Chicken Fried Pork Chops Recipe is a must-try. It features a crispy and golden crust and juicy meat inside. Learning how to make Paula Deen Chicken Fried Pork Chops will bring a taste of Savannah to your table.
Ingredients
- 4 center-cut pork chops boneless or bone-in
- 2 cups all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 large eggs
- 1/2 cup whole milk or buttermilk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying about 1 cup
Instructions
Tenderize the Pork
- Place the pork chops between two sheets of plastic wrap. Use a meat mallet to pound them until they are even and thin. This makes the meat very tender and helps it cook fast.
Season the Meat
- Sprinkle both sides of the pork chops with salt and pepper. Let the meat sit for a few minutes. This allows the seasoning to penetrate the pork for a better flavor in every bite.
Prepare the Flour Mix
- In a shallow bowl, whisk the flour with garlic powder, onion powder, and paprika. This seasoned flour creates the flavorful, crispy crust. Make sure the spices are distributed evenly through the flour.
Create the Egg Wash
- In a second shallow bowl, whisk the eggs together with the milk. This liquid mixture helps the flour stick to the pork. It creates a thick coating that turns golden in the hot pan.
Coat the Pork Chops
- Dredge a pork chop in the flour first. Then dip it into the egg wash until fully coated. Finally, press it back into the flour mixture, shaking off any excess before frying.
Heat the Oil
- Pour vegetable oil into your skillet until it is about half an inch deep. Heat it over medium-high heat. The oil is ready when a pinch of flour sizzles instantly when dropped.
Fry Until Golden
- Carefully place the pork chops into the hot oil using tongs. Fry for about 4 to 5 minutes on each side. The crust should be dark golden brown and very crunchy.
Drain and Rest
- Remove the pork chops and place them on a wire rack or paper towels. Let them rest for three minutes. This keeps the crust crispy while the juices stay inside the meat
Notes
- Cast Iron Secret: Use a cast iron skillet to maintain a steady heat for perfect frying.
- Double Coating: For an extra-thick crust, repeat the egg and flour steps a second time.
- Spicy Kick: Add half a teaspoon of cayenne pepper to the flour for some Southern heat.
- Buttermilk Swap: Use buttermilk instead of regular milk to make the pork even more tender.
- Oil Temperature: If the oil is too hot, the outside burns before the inside is cooked.
- Fresh Herbs: Sprinkle some fresh parsley over the finished chops for a pop of color.