Chicken Fried Pork Fingers are coated in the perfect blend of herbs and spices and then pan fried to perfection.
Hey, ya'll! I don't know about you but I struggle with finding pork recipes the kids will eat. I make a mean Pork Tenderloin with a Balsamic Glaze in the crock pot, and my Pork Egg Roll in a Bowl in on point...but 2-year-olds don't eat those. They'll tear up my Lime & Salsa Pork Chops and my Crock Pot Teriyaki Pork Chops but other than that they aren't pig fans.
In fact, they aren't fans of much of anything. They'll eat ground beef for days but that's pretty much it...unless it's sodium packed and processed.
Like all good moms...I decided to mess with my kids head. I tricked my kids into eating (and liking) pork. "How?" you might ask. I disguised them as chicken fingers.
Chicken Fried Pork Fingers begin by slicing boneless pork chops into strips. Next, prepare a coating with ingredients you probably already have on hand- flour, buttermilk (regular milk works too), herbs, and spices.
This scrumptious coating is where it's at, y'all. The flavorful seasoning is what makes these bad boys so delicious! Fry them off to a golden grown and dip them in ranch or country gravy and these pork fingers are to die for!
How do I make Chicken Fried Pork Fingers?
Once the oil is ready, place 6-8 pork fingers into a gallon size Ziploc bag with plain flour. Seal the bag and give it a shake to coat the pork. Next, place the pork in an egg bath, and then dip it into the flour and seasoning bag. Fry it off until you've achieved a nice golden brown on each side (about 3-5 minutes, depending on the thickness of your pork). Place the fried pork fingers on a napkin to soak up any excess grease.
I bet you're wondering...did it work? It absolutely did! Although one of the twins ate much more than the other, both boys managed to eat some of the pork which is a HUGE deal in our household. Man, those jokers are such picky eaters!
What Should I Serve with Chicken Fried Pork Fingers?
Jacked Up Asparagus
The World's Best Egg Noodles
Sour Cream + Chive Mashed Potatoes
Roasted Ranch Flavored Carrots
Crispy Baked Parmesan Carrot Fries
Southern Corn on the Cob with Milk & Honey
Keto-Friendly Green Bean Casserole
Gallon Size Bags
2 lbs boneless pork, sliced into 1/2" long strips
1 cup buttermilk (milk works fine)
3 cups flour, divided into 1 and 2 cups
1 tbsp parsley
1 tbsp garlic salt
1 tsp black pepper
1/2 tsp crushed red pepper flakes
1 tsp onion powder
1-2 cups vegetable oil (for frying)
Heat oil in a large cast-iron to 375 degrees.
Cut pork into 1/2 inch long strips.
Add 1 cup of flour to a gallon size Ziploc bag. Set aside.
Add the remaining 2 cups of flour to a second gallon size bags. Add in all of the seasonings. Seal the bag and shake to mix.
Whisk eggs and buttermilk together in a medium-size bowl.
Once the oil is ready, place 6-8 pork strips into the plain flour bag. Seal and shake to coat.
Remove the pork strips from the bag and place them in the egg mixture.
Place the pork strips into the flour and seasoning bag. Seal and shake to coat.
Add the coated pork fingers to the hot oil. Fry until golden grown on both sides, about 3-5 minutes depending on the thickness of your pork.
Remove the fried pork from the hot oil and place it on a plate lined with paper towels to allow it to absorb the excess grease.
Repeat the coating process for the remaining pork.
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