How To Make Southern Fried Porkchops

pork chops

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is lower in fat, while pork shoulder is often cheaper.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour offers more nutrients, while all-purpose is generally less expensive.

Season the pork chops by trimming excess fat and cutting to prevent curling.

Mix 2.5 cups of flour, 1.5 cups of corn starch, and 1 teaspoon to 1 tablespoon of baking powder in a bowl.

Add 1 teaspoon of black pepper, 1 tablespoon of onion powder, 1 tablespoon of garlic powder, 1 tablespoon of complete seasoning, and 1 teaspoon of salt to the flour mixture.

Add cayenne pepper, smoked paprika, and a pack of zon seasoning to the mixture.

Stir the dry mixture well to combine.

Pour about 1.5 cups of water into the dry mixture to create a wet batter with a pancake-like consistency.

Coat the pork chops in the wet batter, ensuring they are fully covered.

Let the pork chops sit in the batter for 30 minutes to allow the seasoning to penetrate.

After resting, drain excess wet batter from the pork chops and coat them in the dry flour mixture, pressing it in to ensure it sticks.

Let the coated pork chops rest on a rack for 10-15 minutes to allow the flour to adhere better before frying.

Heat oil in a deep fryer to 350°F.

Fry the pork chops in batches of 2-3 for about 8-10 minutes, ensuring not to overcrowd the pot.

Check the pork chops after 8 minutes and continue frying for an additional 2-3 minutes if needed until golden brown and crispy.

Remove the pork chops from the oil and let them drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens