Crispy Pork Loin Nuggets and Brown Rice Pilaf RECIPE

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: none

Whole wheat flour increases fiber content.

bread crumbs

🥗Healthier: panko

💰Cheaper: none

Panko gives a lighter, crispier texture.

pork loin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner, while pork shoulder is less expensive.

Cut pork loin into bite-sized pieces.

Marinate pork in buttermilk for at least 1 hour.

In a bowl, combine flour, cornstarch, paprika, garlic powder, onion powder, black pepper, and salt.

In another bowl, beat the egg and mix in hot sauce.

Remove pork from buttermilk, allowing excess to drip off.

Dip each piece of pork into the egg mixture, then coat with the flour mixture.

Press the flour mixture onto the pork to ensure a good coating.

Heat vegetable oil in a deep fryer or heavy pot to 350°F.

Fry the pork nuggets in batches until golden brown, about 4-5 minutes.

Remove nuggets and drain on paper towels.

Sprinkle with parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens