Chicken Fried Pork Fingers Recipe

I just made Chicken Fried Pork Fingers that come out crazy crispy on the outside and melt-in-your-mouth juicy on the inside, and you’re going to want this recipe.

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I can’t shut up about Chicken Fried Pork Fingers. I adore the crunch and the way pork tenderloin, trimmed sings when you bite in.

It’s loud, greasy, and selfishly satisfying. I crave the salt and pepper hit, the little charred bits that flirt with smoke.

But mostly I love that every forkful makes regular Pork Dinner feel like an afterthought. Messy hands, napkin wad, no shame.

Seriously, these Fried Pork Bites Recipes haunt my fridge dreams. Hot, juicy pork strips coated like a guilty pleasure.

I’ll drop everything for that first crispy bite. Worth every damn greasy second.

I swear.

Ingredients

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Pork tenderloin, the meaty star, gives you juicy protein you’ll actually want to eat.
All-purpose flour, for the crispy coat that keeps everything crunchy and satisfying.
Kosher salt, wakes up the pork, simple and necessary for real flavor.
Black pepper, a little heat and bite that’s never overbearing.
Smoked paprika, adds warm smokiness, kind of like backyard grilling.
Garlic powder, subtle savory punch without making it complicated.
Onion powder, rounder, sweeter background flavor that just works.
Cayenne pepper, optional kick if you want a cheeky spice.
Eggs, the glue that helps breading stick tight and golden.
Buttermilk or milk, makes the coating cling and tenderizes a bit.
Vegetable oil, neutral fryer oil so you get even browning.
Unsalted butter, for gravy richness that feels kinda indulgent.
Flour for gravy, thickens things up so the gravy isn’t runny.
Whole milk for gravy, gives creamy body and mild sweetness.
Extra salt, handy for tweaking at the end to taste.
Extra black pepper, final peppery pop you can sprinkle as needed.

Ingredient Quantities

1 1/2 lb pork tenderloin, trimmed

1 1/2 cups all-purpose flour, divided

1 tsp kosher salt

1 tsp freshly ground black pepper

1 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp cayenne pepper, optional

2 large eggs

1/2 cup buttermilk (or whole milk)

Vegetable oil for frying, about 1 quart

3 tbsp unsalted butter (for gravy)

3 tbsp all-purpose flour (for gravy)

2 cups whole milk (for gravy)

Extra salt and black pepper for seasoning to taste

How to Make this

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1. Slice the pork tenderloin into 3/4 inch thick “fingers” or strips, pat dry with paper towels, season lightly with a bit of kosher salt and black pepper, then set aside.

2. In a shallow bowl mix 1 cup of the flour with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder and 1/4 tsp cayenne if you want heat. Taste a pinch for seasoning confidence.

3. In a second bowl whisk together the 2 large eggs and 1/2 cup buttermilk (or whole milk) until smooth.

4. Put the remaining 1/2 cup flour on a plate for the first dredge. Work one piece at a time: dredge pork in plain flour, dip into the egg mixture, then press into the seasoned flour mixture to coat well. For extra crunch double-dip once more into egg and flour if you like it thicker.

5. Heat about 1 quart vegetable oil in a heavy skillet or Dutch oven over medium-high heat until it reaches 350 F, or until a small pinch of flour sizzles immediately. Use enough oil so the fingers can float a bit.

6. Fry the pork fingers in batches so the oil temperature holds, about 3 to 4 minutes per side, until golden brown and internal temp reads 145 F. Don’t crowd the pan. Drain on a wire rack over a sheet pan or paper towels, and sprinkle a little extra salt right after frying.

7. While the last batch drains, make the gravy: melt 3 tbsp unsalted butter in a medium saucepan over medium heat, whisk in 3 tbsp flour and cook 1 to 2 minutes until a nutty blonde color, whisk constantly so it does not burn.

8. Slowly whisk in 2 cups whole milk, bring to a simmer and cook until thickened, about 3 to 5 minutes. Season with salt and lots of freshly ground black pepper to taste. If gravy gets too thick add a splash more milk.

9. Serve the pork fingers hot with the gravy spooned over or on the side for dipping. Leftovers keep in the fridge for 2 days and reheat crisp in a 400 F oven for 8 to 10 minutes.

Equipment Needed

1. Cutting board
2. Sharp chef’s knife
3. Paper towels
4. Two shallow bowls and one plate (for flour, egg/buttermilk, first dredge)
5. Whisk
6. Heavy skillet or Dutch oven (with enough depth for about 1 quart oil)
7. Instant-read thermometer (for oil and pork doneness)
8. Tongs or slotted spoon
9. Wire rack and sheet pan (or paper towels)

FAQ

Can I use another cut of pork instead of pork tenderloin? A: Yes, but pick a lean cut like pork loin. It should be sliced thin so it fries quickly. If you use a fatty cut it wont crisp the same and may spit more oil.

How thin should I slice the pork "fingers"? A: Aim for 1/2 inch thick strips, about finger width. Thinner cooks faster and stays juicy, thicker pieces need longer and can dry out.

How do I keep the breading from falling off? A: Dry the pork, dredge in flour first, then egg mixture, then flour again pressing the coating on. Let coated pieces rest 10 minutes so the crust sets before frying.

What temperature should the oil be and how long to fry? A: Heat oil to 350 to 360 F. Fry a few pieces at a time to keep the temp steady, about 3 to 4 minutes per batch until golden brown. Use a thermometer, not guesswork.

Any tips for the gravy? A: Brown the butter and whisk in the flour until it smells nutty, then add milk slowly while whisking to avoid lumps. Cook until thickened, taste and add salt and pepper at the end. If it gets too thick thin with a splash of milk.

Can I make these ahead and reheat? A: You can bake the cooked pork fingers at 350 F for 8 to 10 minutes to re-crisp. Store in the fridge up to 3 days in an airtight container. The gravy keeps 2 to 3 days, reheat gently so it doesnt split.

Chicken Fried Pork Fingers Recipe Substitutions and Variations

Pork tenderloin: swap for boneless, skinless chicken breasts (pounded thin) or pork loin chops cut into fingers; for a vegetarian option use extra-firm tofu, pressed and sliced, but cook a bit slower so it wont fall apart.
Buttermilk: if you dont have it, stir 1 tbsp white vinegar or lemon juice into 1/2 cup whole milk and let sit 5 minutes; plain yogurt thinned with a little milk also works.
All-purpose flour (for dredge): you can use a 50/50 mix of flour and cornmeal for extra crunch, or use 1:1 gluten free all-purpose flour if needed; panko breadcrumbs also work for a lighter, crispier crust.
Eggs: swap with a flax “egg” (1 tbsp ground flaxseed + 3 tbsp water per egg, let gel) or use commercial egg replacer; aquafaba (3 tbsp chickpea liquid per egg) works for binding too.

Pro Tips

1) Dry and rest the pork first. Pat the strips really dry with paper towels and let them sit uncovered in the fridge for 20 to 30 minutes if you can. It helps the coating stick and makes the crust crunchier. You can also season them a little before dredging so the flavor sinks in.

2) Keep the oil temp steady around 350 F. If it falls too low you get greasy, soggy crust; too high and the outside burns before the inside cooks. Fry in small batches and use a thermometer. If you dont have one, test with a tiny scrap of batter first; it should bubble steadily and float.

3) Double-dip selectively. One full dip gives a crisp, thin crust. Double-dip only the pieces you want extra crunch. After the first fry, you can also rest them on a rack so steam doesnt make them soft. Salt immediately after frying for the best flavor.

4) Rescue and perfect the gravy. If your gravy gets lumps, whisk it vigorously off the heat then simmer gently; a splash of cold milk while whisking will smooth it. If it’s too thin, simmer longer; too thick, add small amounts of milk and taste as you go. Lots of cracked black pepper really makes it sing.

Chicken Fried Pork Fingers Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I just made Chicken Fried Pork Fingers that come out crazy crispy on the outside and melt-in-your-mouth juicy on the inside, and you’re going to want this recipe.

Servings

servings

Calories

782

kcal

Equipment: 1. Cutting board
2. Sharp chef’s knife
3. Paper towels
4. Two shallow bowls and one plate (for flour, egg/buttermilk, first dredge)
5. Whisk
6. Heavy skillet or Dutch oven (with enough depth for about 1 quart oil)
7. Instant-read thermometer (for oil and pork doneness)
8. Tongs or slotted spoon
9. Wire rack and sheet pan (or paper towels)

Ingredients

1 1/2 lb pork tenderloin, trimmed
1 1/2 cups all-purpose flour, divided
1 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper, optional
2 large eggs
1/2 cup buttermilk (or whole milk)
Vegetable oil for frying, about 1 quart
3 tbsp unsalted butter (for gravy)
3 tbsp all-purpose flour (for gravy)
2 cups whole milk (for gravy)
Extra salt and black pepper for seasoning to taste

Directions

Slice the pork tenderloin into 3/4 inch thick "fingers" or strips, pat dry with paper towels, season lightly with a bit of kosher salt and black pepper, then set aside.
In a shallow bowl mix 1 cup of the flour with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder and 1/4 tsp cayenne if you want heat. Taste a pinch for seasoning confidence.
In a second bowl whisk together the 2 large eggs and 1/2 cup buttermilk (or whole milk) until smooth.
Put the remaining 1/2 cup flour on a plate for the first dredge. Work one piece at a time: dredge pork in plain flour, dip into the egg mixture, then press into the seasoned flour mixture to coat well. For extra crunch double-dip once more into egg and flour if you like it thicker.
Heat about 1 quart vegetable oil in a heavy skillet or Dutch oven over medium-high heat until it reaches 350 F, or until a small pinch of flour sizzles immediately. Use enough oil so the fingers can float a bit.
Fry the pork fingers in batches so the oil temperature holds, about 3 to 4 minutes per side, until golden brown and internal temp reads 145 F. Don’t crowd the pan. Drain on a wire rack over a sheet pan or paper towels, and sprinkle a little extra salt right after frying.
While the last batch drains, make the gravy: melt 3 tbsp unsalted butter in a medium saucepan over medium heat, whisk in 3 tbsp flour and cook 1 to 2 minutes until a nutty blonde color, whisk constantly so it does not burn.
Slowly whisk in 2 cups whole milk, bring to a simmer and cook until thickened, about 3 to 5 minutes. Season with salt and lots of freshly ground black pepper to taste. If gravy gets too thick add a splash more milk.
Serve the pork fingers hot with the gravy spooned over or on the side for dipping. Leftovers keep in the fridge for 2 days and reheat crisp in a 400 F oven for 8 to 10 minutes.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.