Crispy Fried Pork Chops :
- 4 boneless pork loin chops 1/4 to 1/2 inch thick
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cups buttermilk
- 1/4 cup Buffalo Hot Sauce optional
- 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
- 1 teaspoon garlic powder
- 2 cups vegetable oil for frying
- Season pork chops with 1 teaspoon salt and 1 teaspoon black pepper.
- Pour buttermilk and hot sauce into a 9×13 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 flour, cornstarch, 2 teaspoons salt, paprika, 1 teaspoon black pepper, onion powder, and garlic powder.
- Working one at a time, remove pork chops from buttermilk mixture. Shake it gently to remove the excess. Place it in the dredging mixture and coat thoroughly. Tap off the excess.
- Place the breaded chops into the 350 degree oil. Fry 2 to 3 chops at a time. The meat will drop the temperature of the oil so keep it as close to 350 degrees as possible. Fry each piece for 4 to 5 minutes, per side, until golden brown and pork is cooked through to an internal temperature of 145 degrees F.
- Remove from the oil and place on paper towels. Let them rest for 5 minutes before serving.