Chicken Fried, Pork Loin
I've done Chicken Fried Bacon, Beer Battered, Fried Bacon, and Chicken Fried Steak in the past, but this one takes the cake. The Pork was so tender you could cut it with a fork, and the Chicken Gravy made it amazing. Whenever I buy a whole Pork Loin, I try to come up with different ways of using it, as opposed to just making a large roast. I made a Pork Picatta a few weeks ago that was phenomenal, and thought about pounding out some of the pork for this Chicken Fired Pork recipe. I ended up using 1/3 of the whole pork loin, saving the center cut for Maple Brined, Pork Loin Chops, and the Rib End for a Maple Brined, Pork Roast.
This is terrific Southern Food at it's best, especially when served with my Chicken Gravy and Mashed Potatoes. All we needed to complete this one would have been Fried Okra, but that's definitely not on the top of my "favorites" list.
- 1/3 Whole Pork Loin, I used the "Loin" end
First Flour Mixture
- 1 Cup All-purpose Flour
- 1 Tablespoon Butt Kickin' Blacken, SouthWest Blend
- 1 1/2 Teaspoons Coarse Kosher Salt
Second Flour Mixture
- 2 Cups All-purpose Flour
- 2 Tablespoons Butt Kickin' Blacken, SouthWest Blend
- 1 Tablespoon Coarse Kosher Salt
Egg Wash
- 2 Large Eggs
- 2 Tablespoons Milk
- 4 Squirts Tabasco Sauce
- Vegetable Oil, for frying
- Chicken Gravy
1. I started out with a whole Pork Loin, and trimmed the fat and silver skin from about 1/3 of it. The "Loin End" is the end opposite the end that has the "red" meat in it (the Rib End). It's also where the whole pork loin flattens out.
2. I sliced this piece into 1/2" slices, then I trimmed the fat and silverskin from the "Center Cut", and sliced them thick for Maple Brined, Center Cut Pork Loin Chops. I saved the "Rib End" for a Pork Roast.
We'll just be using those thinly sliced pieces from the Loin End for this recipe.
We'll just be using those thinly sliced pieces from the Loin End for this recipe.
3. I sliced a plastic storage bag in half to lay out on my big butcher block chopping board. I save this board for rolling dough and making bread and rolls, so I like to keep it clean. The plastic helped to maintain the cleanliness of my board.
You need a nice, flat, and solid surface to pound the meat. Using the pointed end of a meat mallet, carefully pound each slice of pork until it's a little over 1/8" thick.
You need a nice, flat, and solid surface to pound the meat. Using the pointed end of a meat mallet, carefully pound each slice of pork until it's a little over 1/8" thick.
4. Set them on a platter, and store them in your refrigerator until your ready to cook.
5. When it's time to cook:
Set your oven to 250 degrees, and place a rack on a sheet pan (jelly roll pan).
Mix together the flour mixtures and the egg wash. I put the first flour mixture and egg wash in smaller 8" bowls, and the second flour mixture into a larger bowl.
Place enough vegetable oil in a large frying pan so that it's about 1/2" deep. Turn the heat to high, and let it heat up to 350 degrees while your coating the pork.
6. Begin dredging the pork by first coating in the 1st flour mix, shake off any excess, then place it in the egg wash. Pick it up, and place it into the larger bowl containing the 2nd flour mix. Using you other hand, cover the pork with flour, and press the flour into the pork. Set enough on a platter that'll fit into the fry pan.
Coat another batch of pork after the first batch goes into the hot oil.
Set your oven to 250 degrees, and place a rack on a sheet pan (jelly roll pan).
Mix together the flour mixtures and the egg wash. I put the first flour mixture and egg wash in smaller 8" bowls, and the second flour mixture into a larger bowl.
Place enough vegetable oil in a large frying pan so that it's about 1/2" deep. Turn the heat to high, and let it heat up to 350 degrees while your coating the pork.
6. Begin dredging the pork by first coating in the 1st flour mix, shake off any excess, then place it in the egg wash. Pick it up, and place it into the larger bowl containing the 2nd flour mix. Using you other hand, cover the pork with flour, and press the flour into the pork. Set enough on a platter that'll fit into the fry pan.
Coat another batch of pork after the first batch goes into the hot oil.
7. Place 2 our 3 pieces in the hot oil, and cook about 5 minutes on each side, only turning once. Be careful to maintain the temperature of the pan without it getting too hot. Once each piece is nice and brown on both sides, hold them up to drain, then place them on the rack in the sheet pan.
8. Place the sheet pan in the oven to keep them both warm and crisp while you fry the rest of the pork.
9. Any leftovers can easily be re-heated in a 350 degree oven for about 15 minutes. They can easily be served either the same way, or made into sandwiches. Enjoy!
9. Any leftovers can easily be re-heated in a 350 degree oven for about 15 minutes. They can easily be served either the same way, or made into sandwiches. Enjoy!
I'd love to hear your thoughts on this recipe, or any other of my recipes you've either looked at or tried.
- Whether or not you like this recipe and why.
- How you'd like to see it different.
- Suggestions for new recipes I could post.
- Recipes you've made using Butt Kickin' Blacken.
Chicken Fried, Pork Loin
My Blackening Spices add a ton of flavor, and can be used without a lot of heat.
ORDER SOME TODAY!
Any leftovers can easily be re-heated in a 350 degree oven for about 15 minutes.
They can easily be served either the same way, or made into sandwiches.
This dish will taste just as good 3 days later, as it did the first time you cooked it.
Country Style, Chicken Gravy
Beer Battered, Fried Bacon
Maple Fried Chicken
