Try this easy fried pork strips recipe the next time a craving for crispy fried food strikes. It will definitely hit the spot!
These fried pork fingers were born out of an intense craving for crispy, battered, deep-fried bites. I’ve attempted to make healthier versions of my favorite fried foods like breaded baked chicken or pork, but they just aren’t quite as good.
So, when a craving strikes, I make pork strips instead! Crisp and delicious, they allow me to satisfy my taste buds with a reasonable portion. Bonus: My husband and kids love them, too!
Why you’ll love this recipe
With four simple ingredients and a cook time of just ten minutes, they’re easy to prepare and ready to eat in under an hour.
Plus, fried in a skillet rather than a pot, they use less oil than traditional fried dishes. I love them for a fun dinner or a crowd-pleasing appetizer or snack, especially on game days.
Serve them alongside other favorites like 3-ingredient mozzarella sticks and hot honey chicken wings, and you may find yourself hosting every gathering.
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Pin ItKey Ingredient Notes
- Pork chops – You’ll need one pound of pork chops for this recipe. Look for chops that are fairly equal in size so that it’s easy to create equal strips.
- Buttermilk – This helps tenderize the pork and adds a subtle tang. If you don’t have buttermilk on hand, you can make a buttermilk substitute using milk and white vinegar or lemon juice or sour cream or yogurt and milk or water.
- Panko – Panko breadcrumbs are a type of Japanese breadcrumb known for their light, airy, crispy consistency. Italian-style panko is simply flavored with Italian seasonings, which add so much delicious, savory flavor to this recipe.
- Oil – Use a neutral, high-heat oil such as vegetable or canola oil for frying.
How to make fried pork strips
- Cut the pork chops into long strips, about ½ inch thick.
- Soak the pork pieces in buttermilk for 30 minutes. Don’t skip this, or your pork strips will be tough!
- Coat the pork strips in panko. I like to add the breadcrumbs to a bowl, and bread the pork strips one at a time.
- Heat the oil in a large frying pan over medium-high heat. You’ll know it’s ready when you add a small drop of water, and it starts dancing (or moving) around the pan!
- Fry the pork pieces until they’re golden brown on each side.
- Serve warm with a side of Japanese Tonkatsu sauce or your favorite condiment. Enjoy!
Work in batches
Avoid overcrowding your pan, leaving space between each pork finger. This allows them to cook evenly and become nice and golden on all sides.
Tips for Success
- Speed up the marinating time. If you’re in a pinch for time, you can get away with only soaking the pork strips for 15 minutes. They won’t be quite as tender, but they’ll still be tasty!
- Trim the pork chops. Before slicing, use a sharp knife to remove any excess fat from the pork chops.
- Make sure the breading sticks. Use your hands to gently press the breadcrumb mixture into the pork, making sure it adheres to the meat.
- Use a thermometer (I love my Thermapen!). Make sure your oil reaches a temperature of around 350°F (175°C). This will allow for quick, even cooking, which is key to achieving a light, golden breading.
Storing Tips
Fried pork strips are best served right away while they’re still warm. The breading becomes a little soggy as they cool. However, if needed, you can save leftovers for later.
- Store cooled pork fingers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven or air fryer at 400°F just until warmed through. You can also warm leftovers in the microwave, but they won’t be as crisp.
FAQs
You’ll know your pork is done when the breading is golden and crisp and the internal temperature of the meat reaches 145°F.
Work in batches to avoid overcrowding, and transfer your cooked pork strips to a wire rack to drain off any excess oil as they cool.
More Appetizer Recipes
Fried Pork Strips
Ingredients
- 1 lb pork chops
- 1 cup buttermilk
- 2 cups pre-seasoned Italian-style Panko
- Vegetable or canola oil for frying
Instructions
- Cut the pork chops into long strips about ½ inch thick. Soak in the buttermilk for 30 minutes.
- In a medium bowl, put half of the panko and coat the pork strips. Add more panko as you go.
- Heat the oil in a large frying pan over medium high heat. Test the oil with a small drop of water. If the water starts dancing, it’s ready!
- Fry the pork strips in small batches without over-crowding the pan until golden brown for about 2 minutes on each side.
- Serve immediately with a side of Japanese Tonkatsu sauce, or any other favorite condiment.
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Tips & Notes
– Store cooled pork fingers in an airtight container in the fridge for up to 3 days.
– Reheat in the oven or air fryer at 400°F just until warmed through. You can also warm leftovers in the microwave, but they won’t be as crisp.
Nutrition
Do you remove ALL the buttermilk before coating? My coating did not stick all over.
Hi, Karin! I just shake off excess buttermilk and put the pork strips in the breadcrumbs. If you wipe off all the buttermilk, the breadcrumbs won’t stick. Pat the breadcrumbs lightly to help them to stick.
i cant find these breadcrumbs in my supermaket(uk)is there anything i can do.
Hi, Kate! You can use regular Panko and simple season it yourself. I think salt, ground black pepper, some italian seasoning would be great. Since I haven’t done so myself, I can’t provide the measurements.