When I was in high school, I worked in a small diner that was attached to a bowling alley.
They served typical diner food: black coffee, stale pastries, and standard burgers.
For some reason though, the cooks were experts at chicken-frying things. Their chicken fried steak was easily the most popular dish on the menu, and with good reason. Pounded very thin and dredged to form a crust, it was then pan-fried and served with a river of gravy.
I wasn’t actually working in the kitchen at this joint, but I was taking notes! I’ve since gotten pretty decent at chicken-frying items myself.
This chicken fried pork chop
is my latest creation and it might just be my favorite chicken fried thing.
Of course, to make chicken fried pork chops, you’re going to need some pork chops.
Go with the boneless variety if you can.
A good pork chop should be pretty thick. While this is good for grilling and stuff, I recommend pounding them out a bit thinner before chicken-frying them.
Just set the pork chops between two pieces of plastic wrap and pound each out until it’s even and thin. You should aim for about 1/3 to 1/2 inch thickness.
If your chop has fat around the outside, you can cut it off or leave it on. I actually leave it on because I think it is really flavorful.
When all your pork chops are pounded thin, mix a few cups of flour with some paprika, salt, and pepper. Feel free to go pretty heavy on the spices.
Also, in a separate bowl, whisk the eggs with a few tablespoons of water.
When you’re ready to cook, dredge each pork chop in the flour first. This will just kind of dry off the surface of the chop and make sure the egg can stick to it.
Then dunk it into the egg mixture.
Then right back into the flour mixture! When it’s in the flour mixture the second time around, pat down the flour a bit. You want a nice thick crust on the pork chop. Once the chop has sat in the flour for a few seconds, shake off any excess flour and let the chop rest on a wire rack or plate for about five minutes.
This resting time will give the crust a chance to dry on the pork chop. This prevents the classic problem where the entire crust comes off in one bite!
As far as frying goes, I recommend using a cast iron skillet or Dutch oven to fry these guys. You need enough oil to go halfway up the chops as they fry. A quart of oil will be more than enough.
Heat the skillet over medium-high heat until the oil is hot. A good test is to sprinkle some flour it the pan. It should sizzle like crazy.
Then you can add your chops! Cook them two at a time so they don’t crowd the pan. I was just cooking one on this day.
It’ll need to cook for about 5 minutes per side. The chop might be slightly pink on the inside depending on the thickness of the chop, but as long as the juices are clear, it should be fine.
If you’re in doubt, definitely cut into one of the finished ones to make sure they are done before serving them.
Like I said, five minutes per side was perfect for mine though.
You’re looking for a perfectly golden brown chop.
When all your chops are done frying, carefully pour most of the oil out of the pan. The oil will be very hot, obviously, so don’t pour it into anything plastic! I use an old coffee can that works well.
You want about two or three tablespoons of oil still in the pan.
Then add in a quarter cup of flour and turn the heat down to medium-low on the pan. Whisk the flour and oil together to form a thick roux
. Be sure to scrape up any bits of flour stuck to the pan.
Let the roux cook for about 2 minutes. It should turn a light brown color and be the consistency of a paste. If it’s really runny, add more flour. If it’s not sticking together and really dry, add more oil.
After the roux cooks for a few minutes, start slowly adding the milk. It’s important to add it slowly and whisk like crazy so the gravy doesn’t form lumps!
After all your milk is whisked in, the gravy should start to thicken immediately. If there are any lumps, try to whisk them out if you can. Season it with salt and pepper and you’re all set!
Serve the chops slathered in the pan gravy – you are in for a treat!
The crust on these is kind of spicy and really crunchy which is nice. The pork chop is super tender and juicy.
It’s about as good as chicken-fried items can get!Nick is secretly working on a pork fried chicken recipe that might make the universe explode. Check out his website, Macheesmo, and his Tablespoon profile!