Ingredients
– 4 boneless pork chops
– 1 cup flour
– 1½ tablespoons paprika
– 1 teaspoon fresh ground pepper
– 1 teaspoon salt
– 1½ teaspoons cayenne pepper
– 3 eggs
– 1 tablespoon hot sauce
– Canola oil for frying
Instructions
1-Dredge each pork chop first in the flour mixture, then in the egg mixture, and again in the flour mixture for a double coat that makes it extra crispy.
2-Let the coated chops rest on a rack for about five minutes to set the breading.
3-Heat the oil to approximately 360°F (182°C), and keep an eye on the temperature, maintaining it between 360°F and 375°F (182°C to 190°C) while frying.
4-Fry each pork chop for 5 minutes on one side, then flip and fry for another 5 minutes until golden.
5-Remove from the oil and drain on paper towels. Repeat with the remaining pork chops, adjusting the oil temperature as needed.
6-Serve with extra hot sauce if you want more heat, and enjoy the crispy, crunchy texture.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🔪 Marinate pork chops overnight in pickle juice to enhance tenderness and flavor.
🌡️ Use a thermometer to maintain proper frying oil temperature for a crispy crust without greasiness.
🍳 Fry pork chops one at a time if your pan can’t hold multiple, and never fill the frying pot more than one-third full to avoid splatters.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
- Diet: Standard
Nutrition
- Serving Size: 1 pork chop
- Calories: 527
- Sugar: 1 g
- Sodium: 850 mg
- Fat: 27 g
- Saturated Fat: 8 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 242 mg