Chicken Fried Pork Chops
Crispy, golden, and bursting with bold Southern flavors, these chicken fried pork chops are the ultimate comfort food. Marinated in tangy buttermilk and seasoned with a blend of garlic, onion, paprika, and cayenne, each pork chop is coated in a perfectly spiced flour mixture and fried to a deliciously crunchy perfection. The tender pork stays juicy inside thanks to the marinade, while the cornstarch in the breading ensures an irresistibly crisp crust. This quick and easy skillet-fried recipe is ready in just 40 minutes, making it perfect for a weeknight indulgence or a comforting weekend dinner. Pair these pork chops with creamy mashed potatoes and gravy, or a fresh, zesty salad for a meal that’s guaranteed to satisfy. Whether you're craving classic Southern cuisine or simply want to elevate your pork chop game, this recipe delivers big on flavor and texture.
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Recipe Information
Ingredients
- 4 pieces Pork chops
- 2 cups Buttermilk
- 2 large Eggs
- 1.5 cups All-purpose flour
- 0.25 cups Cornstarch
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 0.5 teaspoons Cayenne pepper
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 cups Vegetable oil
Instructions
Place the pork chops between two sheets of plastic wrap and gently pound them to an even thickness, about 1/2 inch thick.
In a medium-sized bowl, whisk together the buttermilk and eggs to create a marinade.
Submerge the pork chops in the buttermilk mixture, ensuring they are fully coated. Cover the bowl and refrigerate for at least 1 hour or up to overnight.
In a shallow dish, combine the flour, cornstarch, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper. Mix well to ensure even seasoning.
Remove the pork chops from the buttermilk mixture, allowing excess liquid to drip off. Dredge each chop in the flour mixture, pressing gently to adhere the coating. Transfer to a plate and let rest for 10 minutes to set the crust.
Heat the vegetable oil in a large skillet over medium heat. The oil should be about 1 inch deep and reach a temperature of 350°F (175°C).
Carefully place the pork chops in the skillet, cooking in batches if necessary to avoid overcrowding.
Fry each chop for 3-4 minutes per side, or until golden brown and cooked through (internal temperature should reach 145°F or 63°C). Adjust heat as needed to maintain oil temperature.
Transfer the cooked pork chops to a wire rack set over a baking sheet to drain excess oil and keep them crispy.
Serve hot with your choice of sides like mashed potatoes, gravy, or a fresh salad. Enjoy!
Nutrition Facts
Calories |
5941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 526.2 g | 675% | |
| Saturated Fat | 100.5 g | 503% | |
| Polyunsaturated Fat | 269.8 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 3306 mg | 144% | |
| Total Carbohydrate | 183.9 g | 67% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 25.0 g | ||
| Protein | 148.3 g | 297% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 753 mg | 58% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2582 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
