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Crispy Southern Fried Pork Chops with golden brown crust, served with lemon wedge.

Crispy Southern Fried Pork Chops

This recipe delivers the ultimate fried pork chop experience with a shatteringly crisp, golden crust and a tender, juicy interior. The secret lies in a double-dredge technique using seasoned buttermilk and a flour-cornstarch blend, fried to perfection. It's a foolproof method for a classic Southern comfort food dish.
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Prep Time 2 hours 15 minutes
Cook Time 20 minutes
Total Time 2 hours 35 minutes
Servings: 4
Course: Main Course
Cuisine: American, Southern
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 4 bone-in pork chops, about 1-inch thick
  • 2 cups buttermilk
  • 1 tablespoon hot sauce
  • 2 cups all-purpose flour
  • 1 cup cornstarch
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons paprika
  • 1 teaspoon cayenne pepper adjust to taste
  • 2 teaspoons dried thyme or oregano
  • Salt, to taste
  • Black pepper, to taste
  • Vegetable or peanut oil, for frying enough for 1.5 inches depth in pan

Equipment

  • Large shallow dish or resealable bag
  • Paper towels
  • Large shallow bowl or pie plate
  • Whisk
  • Wire rack
  • Large heavy-bottomed skillet (cast iron preferred)
  • Deep-fry or candy thermometer
  • Tongs
  • Baking sheet

Method
 

  1. Pat the pork chops completely dry with paper towels. Season liberally on both sides with salt and pepper.
  2. Place the chops in a shallow dish or large resealable bag. Add the buttermilk and hot sauce, ensuring chops are fully submerged. Marinate in the refrigerator for at least 2 hours, or ideally overnight.
  3. In a large shallow bowl, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, cayenne, dried herbs, salt, and pepper. Taste a pinch to check seasoning.
  4. Set up a dredging station: marinated chops, bowl of seasoned flour, and a clean wire rack.
  5. Remove one chop from the buttermilk, letting excess drip off. Dredge thoroughly in the flour mixture, pressing firmly to adhere. Shake off loose flour.
  6. For the double-dredge, dip the floured chop back into the buttermilk, then immediately back into the flour for a second coat. Press again to create a craggy coating. Place on the wire rack. Repeat with remaining chops.
  7. Let the coated chops rest on the rack for 10-15 minutes to set the coating.
  8. Meanwhile, pour oil into a large, heavy-bottomed skillet to a depth of about 1.5 inches. Heat over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
  9. Carefully lower a chop into the hot oil. Do not crowd the pan; fry in batches if needed. Fry for 5-7 minutes on the first side until deep golden brown.
  10. Gently flip the chop with tongs. Fry for another 4-6 minutes on the second side until golden and the internal temperature reaches 145°F (63°C).
  11. Transfer the cooked chop to a clean wire rack set over a baking sheet. Repeat with remaining chops.
  12. Let the fried pork chops rest on the rack for at least 5 minutes before serving.

Notes

For best results, use a thermometer to maintain oil temperature at 350°F. Letting the coated chops rest before frying helps the coating adhere. Always use a wire rack for resting, not paper towels, to keep the crust crisp. Leftovers reheat well in an air fryer or toaster oven. Variations include adding a Nashville Hot glaze, an 'Everything Bagel' seed crust, a sweet & smoky dry rub, or using dill pickle juice as a brine substitute.