Country Fried Pig Fingers
Crispy, flavorful, and downright irresistible, Country Fried Pig Fingers bring a hearty twist to classic Southern comfort food. Tender strips of pork loin are marinated in tangy buttermilk and a bold splash of hot sauce, then coated in a seasoned flour mixture bursting with paprika, cayenne, and garlic notes. Deep-fried to a perfect golden brown, these crunchy, juicy pork bites are a guaranteed crowd-pleaser. Perfect for game days, casual gatherings, or an indulgent weeknight treat, they pair beautifully with a variety of dipping sauces like creamy ranch, honey mustard, or spicy aioli. Ready in just 40 minutes, this recipe delivers ultimate comfort with every crispy bite!
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Recipe Information
Ingredients
- 1 lb pork loin
- 1 cup buttermilk
- 2 tbsp hot sauce
- 1.5 cups all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp cayenne pepper
- 1 tsp salt
- 0.5 tsp black pepper
- 4 cups vegetable oil (for frying)
Instructions
Trim the pork loin of excess fat and slice into strips approximately 4 inches long and 1/2 inch wide. Pat dry with paper towels and set aside.
In a medium bowl, whisk together the buttermilk and hot sauce. Submerge the pork strips in the buttermilk mixture, ensuring all pieces are coated. Cover and refrigerate for at least 1 hour (or up to overnight for more flavor).
In a shallow dish, combine the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Heat the vegetable oil in a large, deep skillet or Dutch oven to 350°F (175°C). Use a thermometer to monitor the temperature for consistent frying.
Remove the pork strips from the buttermilk, shaking off any excess. Dredge each strip in the seasoned flour mixture, pressing gently to ensure an even coating.
Working in batches to avoid overcrowding the pan, carefully place the coated pork strips into the hot oil. Fry for 3-4 minutes on each side or until golden brown and the internal temperature reaches 145°F (63°C).
Remove the fried pork fingers from the oil and place them on a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining pork strips.
Serve hot with your favorite dipping sauce, such as ranch dressing, honey mustard, or spicy aioli.
Nutrition Facts
Calories |
2525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.0 g | 328% | |
| Saturated Fat | 40.7 g | 204% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 801 mg | 35% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 3.3 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 99 mg | 8% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 648 mg | 14% | |
*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.
