Crunchy Fried Pork Fingers Recipe Is Southern Comfort On a Plate (30 Minutes) by Donna John
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Steak fingers are a common comfort meal, especially down south. But this easy recipe uses pork tenderloin. The lean pork fingers are battered then quickly fried until golden and crunchy. These pork fingers are a quick and easy weeknight dinner.
To make these southern recipe you will need the following ingredients from your fridge and pantry: boneless pork tenderloin, flour (all-purpose or gluten-free), parsley flakes, garlic salt, Cajun seasoning, onion powder, buttermilk, eggs and vegetable oil for frying. For some heat, you can also grab some crushed red pepper flakes.
This high-protein pork fingers recipe can be served for dinner 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. Try this recipe with boneless chicken breast or chicken thighs.
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 parsley flakes
- 1 tablespoon garlic salt
- 1 teaspoon Cajun seasoning
- 1 teaspoon onion powder
- crushed red pepper flakes, to taste (optional)
- 1 cup buttermilk
- 2 eggs
- vegetable oil, for frying
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. (Be sure to drain the fried pork strips on paper towels to remove any excess oil.)
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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