Crispy Fried Pork Chops

Instructions

Season pork chops with 1 teaspoon salt and 1 teaspoon pepper.

Pour 2 cups buttermilk and 1/4 cup cayenne pepper hot sauce into a 9x13 pan and stir to combine. Submerge seasoned pork chops into buttermilk mixture and set aside. Refrigerate up to 6 hours, or use right away.

In another shallow bowl, stir together 1 1/2 cups all-purpose flour, 1/2 cup cornstarch, 2 teaspoons salt, 2 teaspoons paprika, 1 teaspoon black pepper, 1 teaspoon onion powder, and 1 teaspoon garlic powder.

Pour 2 cups vegetable oil into a large skillet and heat to 350 degrees Fahrenheit. Monitor the temperature of the oil and adjust the heat source to maintain a consistent 350℉ temperature.

Working one at a time, remove pork chops from buttermilk mixture. Shake it gently to remove the excess liquid. Place the chop into the flour mixture and coat thoroughly, tapping off the excess.

Place the breaded chops into the 350 degree oil. Fry 2 to 3 chops at a time, ensuring you don't crowd the pan. The meat will drop the temperature of the oil so adjust the heat source as necessary. Fry each piece for 4 to 5 minutes, per side, until golden brown and pork is cooked through to an internal temperature of 145℉.

Remove from the oil and place on a paper towel-lined plate or cooling rack. Let them rest for 5 minutes before serving.

Main Course,Main Dish