Crispy Pork Strips

There’s a special joy in indulging in perfectly fried food, a joy that healthy alternatives sometimes struggle to replicate. While I often try to create lighter versions of my favorite dishes, like breaded baked chicken or pork, there are moments when only the authentic, crispy, battered, deep-fried experience will do. That’s precisely when these incredible fried pork fingers come to the rescue.

This recipe for crispy pork strips allows me to fully satisfy that intense craving with a reasonable, delightful portion. Each bite offers a satisfying crunch followed by tender, flavorful pork. It’s a dish that brings smiles to everyone’s faces – my husband and kids absolutely adore them, making it a regular request in our home!

Why You’ll Love This Easy Fried Pork Strips Recipe

Beyond simply satisfying a craving, there are numerous reasons why this fried pork strips recipe will become a cherished favorite in your culinary repertoire:

• Effortless Preparation: With just a handful of simple ingredients – pork chops, buttermilk, Panko breadcrumbs, and oil – the preparation is straightforward and quick.
• Remarkably Fast Cooking: The actual frying takes only about ten minutes, meaning you can have these delicious pork fingers ready to eat in under an hour, including marinating time!
• Less Oil, More Flavor: Unlike traditional deep-frying methods that require a large pot of oil, these pork strips are fried in a skillet. This uses significantly less oil, making cleanup easier and the dish feel a little lighter without sacrificing any of that glorious crispiness.
• Incredible Versatility: These fried pork strips are wonderfully adaptable. They make a fantastic, fun dinner, a crowd-pleasing appetizer for parties, or the ultimate snack for game days and casual gatherings.
• Family Favorite: A guaranteed hit with both adults and children, this recipe is perfect for feeding a family or entertaining guests.

Serve them alongside other beloved appetizers like 3-ingredient mozzarella sticks, flavorful hot honey chicken wings, or a fresh, crisp salad. Be prepared; once your friends and family taste these, you might find yourself nominated to host every future gathering!

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Key Ingredients for Perfect Pork Fingers

Crafting these delectable fried pork strips requires just a few key ingredients. Here’s what you’ll need and why each component is essential:

• Pork Chops: You’ll need about one pound of boneless pork chops for this recipe. Look for chops that are relatively uniform in thickness, as this makes it easier to cut them into even strips, ensuring consistent cooking. Pork loin or tenderloin are also excellent choices if you prefer leaner cuts or want to experiment with different textures. Their mild flavor makes them perfect for absorbing the tang of buttermilk and the richness of the breading.
• Buttermilk: This humble ingredient is a game-changer for tenderizing the pork and infusing it with a subtle, pleasant tang. The lactic acid in buttermilk works its magic on the pork’s proteins, resulting in incredibly tender and moist strips. If you don’t have buttermilk on hand, don’t fret! You can easily make a buttermilk substitute at home. Simply combine regular milk with a tablespoon of white vinegar or lemon juice, let it sit for 5-10 minutes until it curdles slightly, and you’re good to go. Sour cream or plain yogurt diluted with a little milk or water can also work in a pinch.
• Panko Breadcrumbs: Forget regular breadcrumbs when it comes to achieving ultimate crispiness! Panko breadcrumbs, a type of Japanese breadcrumb, are renowned for their light, airy, and flaky texture. This unique structure ensures an incredibly crispy coating that traditional breadcrumbs can’t match. For an extra layer of savory flavor without any extra effort, I highly recommend using Italian-style Panko, which comes pre-seasoned with delicious herbs and spices. If you only have plain Panko, you can easily season it yourself with garlic powder, onion powder, dried oregano, basil, salt, and pepper.
• Oil for Frying: The type of oil you use makes a difference. Opt for a neutral-flavored oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil. These oils can withstand the necessary high heat for frying without burning or imparting an unwanted taste to your pork strips. Avoid olive oil or butter for frying, as they have lower smoke points and can burn quickly.

How to Make Easy Crispy Fried Pork Strips

Follow these simple steps to create perfectly crispy and tender fried pork strips:

• Prepare the Pork: Start by patting your pork chops dry with paper towels. Then, using a sharp knife, carefully cut the pork chops into long, even strips, about ½ inch thick. Aim for consistent thickness to ensure all strips cook evenly.
• Marinate for Tenderness: Place the cut pork pieces in a bowl and pour the buttermilk over them, ensuring all the pork is coated. Let the pork soak in the buttermilk for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator. This critical step tenderizes the pork and adds a subtle flavor. Do not skip this, or your pork strips will be tough!
• Bread the Pork: While the pork is marinating, set up your breading station. Pour the Italian-style Panko breadcrumbs into a shallow bowl or plate. Once the pork has finished marinating, remove the strips from the buttermilk, allowing any excess to drip off. One at a time, coat each pork strip generously in the Panko, pressing gently to ensure the breadcrumbs adhere well to the meat. Place the breaded strips on a clean plate or baking sheet as you go.

• Heat the Oil: In a large, heavy-bottomed frying pan or skillet, pour enough vegetable or canola oil to reach about ½ to ¾ inch deep. Place the pan over medium-high heat. Allow the oil to heat up thoroughly. You’ll know it’s ready when a small breadcrumb dropped into the oil immediately sizzles and starts bubbling. Alternatively, if you add a tiny drop of water, it will “dance” or quickly evaporate with a sizzle. For best results and consistent crispiness, aim for an oil temperature of around 350°F (175°C) using a kitchen thermometer.
• Fry to Golden Perfection: Carefully place the breaded pork strips into the hot oil, ensuring you don’t overcrowd the pan. Cook in batches if necessary, leaving space between each piece for even cooking. Fry the pork pieces for approximately 2-3 minutes per side, or until they turn a beautiful golden brown and are crispy. The internal temperature of the pork should reach 145°F (63°C) for safe consumption.

Tips for Success: Achieve Perfect Crispy Pork Strips Every Time

• Marinating Time Matters: While 30 minutes is the minimum, allowing the pork to marinate for the full 30 minutes to an hour (or even longer in the fridge) will yield the most tender and flavorful results. If you’re really in a pinch for time, you can get away with soaking for just 15 minutes, but know they won’t be quite as tender.
• Trim the Pork Chops for Better Texture: Before slicing, use a sharp knife to remove any excess fat or gristle from the pork chops. While some fat adds flavor, too much can prevent the breading from adhering properly and might result in a chewy texture in certain spots.
• Ensure the Breading Sticks: For a consistently crispy crust, it’s important that the Panko adheres firmly to the pork. After dipping in buttermilk and then rolling in Panko, use your hands to gently but firmly press the breadcrumb mixture into the pork strips. This ensures a thick, even coating that won’t fall off during frying.
• Maintain Optimal Oil Temperature: This is perhaps the most crucial tip for crispy, non-greasy fried food. Use a reliable kitchen thermometer (like a Thermapen) to ensure your oil reaches and maintains a temperature of around 350°F (175°C). Oil that’s too cool will lead to greasy pork, while oil that’s too hot will burn the breading before the pork is cooked through.
• Season Your Pork: Even with seasoned Panko, a little salt and pepper directly on the pork before the buttermilk bath can enhance the flavor further.
• Don’t Rush the Rest: After frying each batch, transfer the pork strips to a wire rack. Avoid piling them on paper towels, as this traps steam and can make the breading soggy. The wire rack allows air to circulate, keeping them crisp while you fry the remaining batches.

Storing & Reheating Tips for Leftover Pork Strips

Fried pork strips are undoubtedly at their best when served fresh, hot, and crispy. As they cool, the breading can naturally become a little less crisp. However, if you find yourself with leftovers, you can certainly save them to enjoy later:

• Storage: Allow the fried pork fingers to cool completely to room temperature before storing. This prevents condensation which can lead to sogginess. Once cooled, place them in an airtight container in the refrigerator for up to 3 days.
• Reheating for Crispiness: To bring back some of that coveted crispiness, avoid the microwave if possible.
• Oven: Preheat your oven to 400°F (200°C). Arrange the pork strips in a single layer on a baking sheet. Reheat for 8-12 minutes, or until warmed through and the breading is crisp again.
• Air Fryer: For an even crispier result, preheat your air fryer to 375°F (190°C). Place the pork strips in a single layer in the air fryer basket and cook for 5-7 minutes, shaking the basket halfway through, until hot and crisp.
• Microwave (last resort): While convenient, reheating in the microwave will result in softer breading. Heat in short bursts (30-60 seconds) until warmed through.

Frequently Asked Questions About Fried Pork Strips

More Irresistible Appetizer Recipes to Try

If you loved these crispy fried pork strips, you’re sure to enjoy these other fantastic appetizer recipes:

• Hot Honey Chicken Wings
• Savory Puff Pastry Twists
• Bacon Wrapped Pork Tenderloin
• Bacon Chicken Meatballs