Southern Crunchy Fried Pork Fingers Recipe: A Quick Weeknight Dinner by 30Seconds Food
Steak fingers are a common comfort meal, especially down south. But this easy recipe uses pork tenderloin. The lean pork strips are battered then quickly fried until golden and crunchy. These pork fingers are a quick and easy weeknight dinner.
This pork fingers recipe can be served with cream gravy or ranch, or give it an Asian twist by serving with sweet and sour sauce (think sweet and sour pork). If serving with cream gravy, add a side of french fries or mashed potatoes. The Asian way begs for fried rice and crispy egg rolls.
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Cuisine: American
Prep Time: 10 minutes
Cook Time: 6 to 8 minutes per batch
Total Time: 30 minutes (approximately)
Servings: 6
Ingredients
- 4 boneless pork loins, cut into strips (about 1 pound each)
- 3 cups all-purpose flour
- 1 tablespoon dried parsley flakes
- 1 tablespoon garlic salt
- 1 teaspoon Cajun seasoning
- 1 teaspoon onion powder
- crushed red pepper flakes, to taste
- 1 cup buttermilk
- 2 eggs
- vegetable oil, for frying
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Recipe Notes
- Be sure to drain the fried pork strips on paper towels to remove any excess oil.
- Try this recipe with boneless chicken breast or chicken thighs.
Here's how to make it:
- Combine the flour, dried parsley flakes, garlic salt, Cajun seasoning, onion powder and crushed red pepper flakes in a large bowl or in a bag.
- Beat the eggs and buttermilk together in a small bowl.
- Heat about 1 inch of oil in a large skillet over medium-high heat.
- Dredge or shake the pork in the flour mixture, dip into the egg mixture, and put back into the flour mixture. Put into the hot oil.
- Cook until golden brown on both sides and cooked through, about 3 to 4 minutes per side. Drain on paper towels. Repeat with remaining pork strips.
Recipe cooking times and servings are approximate. To ensure image quality, we may occasionally use stock photography. Need to convert cooking and baking measurements? Here are some kitchen conversion charts. Here's how to submit your recipes to 30Seconds.
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