Deep fried pork chops bone-in or boneless with flour or with bread crumbs are delicious. In a Dutch Oven or pan fried to crispy for dinner, try this with thin or 2 Inch Thick Pork Chops for a KFC style crunchy bite.
Deep Fried Half Inch Pork Chops
We talk about How Long to Cook Thin Pork baked here which falls in line with this one as thinner takes less time, obviously. With that said there is no one size fits all cook time when it comes to frying meats. Every piece will be slightly larger, smaller or thinner so having a digital thermometer is important.
How Long to Deep Fry Pork Chops
It really doesn’t matter whether you want to cook boneless or want to know How Long to Cook Bone In Pork Chops, the timing remains about the same. The biggest cook time change it how thick they are. If they are all 3/4″ that would be “typical or normal” and would follow the timing below at about 5 minutes. From there increase for thicker or less for thin. 😉
Ok so maybe you have fallen in love with our Dry Rub Pork Chops but want to try something new. I get it, it is so much better to mix things up where you can use the same meat but in a different way to enjoy it a few days in a row. A must have when you find a great sale and buy in bulk right??
Table of contents
How long to deep fry pork chops at 350?
We are focusing on this temperature because it is ideal. Actually a range of 325-375F. is what you are looking for. Once you get to the point where it stays at this steady heat for a few minutes, you are ready to carefully eadd each one and you are looking at about 5 minutes to heat to 145F. all the way thru to the center.
Ingredients for Breaded Deep Fried Pork Chops
- 4-6 pork chops all same thickness, 3/4″ is ideal, boneless or bone-in
- All purpose flour
- You could make our Dry Rub for Pork Chops or other seasonings to add;
- Garlic powder
- Onion powder
- Paprika or Old Bay I like too
- Salt and pepper
- Oregano
- Thyme
- Eggs and buttermilk whisked together
- Vegetable oil is what I use
How to Fry Pork Chops
Heat the Oil in a large deep skillet or Dutch oven. Heat at least 1 inch of oil over medium-high heat while you are preparing the proteins so it is ready and hot before submerging. The oil should reach around 350°F or 175°C for a crispy coating.
Prepare the Coating by setting up two shallow bowls or plates. In the first, place the flour and seasonings like garlic powder, onion powder, paprika, oregano, and thyme. In the second, beat the eggs and mix in the buttermilk.
Blot dry with paper towels to remove any moisture that is on the outside of your meat. This will enable the egg wash and all purpose flour to stick really nicely.
Coat the Pork Chops by dredging each one in the flour, shaking off any excess. Dip the pork chop into the egg and buttermilk mixture, ensuring it’s fully coated. Then press again into the flour so you have a double coating. (Can just do one dip in the egg first and then flour if you want a light breading too)
Fry the Pork Chops a few at a time so there is some space between them once the oil is to temp. Fry each side for about 3 minutes or submerged and deep fried for 5 minutes or until golden brown, cooked through to an internal temperature should of 145°F or 63°C.
Rest on a few paper towels for 5 minutes when done so the excess oil can be absorbed. This will give it time to keep those juices inside too before slicing open.
When should you add food to oil to fry?
We wrote a whole article about this because it is #1 the most important thing to understand when cooking any food in fats. Whether you are cooking chops or Pan Fried Chicken Legs you never ever ever, did I say NEVER enough…..add food until it is hot enough to immediately cook it. Sitting in cooler temps means soaking in and that means gooey coating and a heavy icky flavor.
How do you know when deep fried pork chops are done?
2 things to remember are: checking for a safe internal temp. which is 145 degrees F and the ideal color is a deep golden brown with a crispy look to it.
No, you could make these with no breading for sure but why?? You won’t add a lot of flavor if you do it this way. You can coat with a dry rub instead which will help but keep in mind some will fall off in the cooking process. It is a great way to add a bit of crisp to your meat though and could be done quickly after boiling or steaming.
Ideally wait until vegetable oil reaches 350-360 degrees F before adding any food. This will ensure an even quick cook where the outside texture will be crispy and won’t soak into the meat itself. Never fry in cool oil.
Coating with a buttermilk egg mixture and double dipping in seasoned flour will lock in the juices. Fry in hot oil just long enough to reach a safe internal 145 degrees inside and always rest your meat on a few paper towels to absorb excess oil and allow the inner juices time to soak into the protein and not drain out if sliced immediately.
Not really. As long as both or either are the same thickness the cook time won’t really change. I will say that bone in chops are harder to eat when breaded in flour because it is hard to see where it is when slicing.
Other boneless pork chops recipes
- Dry Rub Broiled Pork Chops gets them just as crisp if you want no breading
- Slow Cooker Pork Chops and Gravy are a feel good meal y’all
- Confit Pork is a whole lot of yum
- AND if you want to make Smothered Pork Chops with Mushroom Gravy, Southern style rocks
Deep Fried Pork Chops
Equipment
- 1 dutch oven or deep pan
- 1 tongs
Ingredients
- 4-6 pork chops all same thickness, 3/4" is ideal, boneless or bone-in
- 1 c all purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/4 tsp salt and pepper
- 1/4 tsp oregano
- 1/4 tsp thyme
- 2 eggs
- 1 c buttermilk
- oil vegetable for frying
Instructions
- Start to heat oil in a deep pot on the stove over medium high heat until it reaches a steady 350-360 degrees F.
- Add flour and seasonings into a shallow bowl, in another bowl whisk together buttermilk and eggs.
- Blot meat with paper towels. Dip into flour mixture on both sides, dip into egg mixture, then back into the flour mixture to coat well. Set on to baking sheet until all piece are coated. (for a lighter coating dip into egg mix first and then flour only)
- Use tongs to set into hot oil, only a few so they don't overlap or crowd each other for 5 minutes submerged in deep fryer or Dutch Oven or 2-3 minutes on each side if pan fried and needs to be flipped.
- Remove and set on paper towels once golden brown on the outsides. Use a digital thermometer to check the thickest part in the center to ensure it reached 145 degrees F before eating. Can re-season outsides with salt and pepper if desired and/or pour gravy over the top and serve with mashed potatoes.