Paula Deen Fried Pork Chops Recipe

This is a straightforward homemade version of fried pork chops — golden crust outside, tender meat inside, and a little seasoning kick. Works for weeknight comfort food, Sunday lunch, or whenever you just want that deep-fried crunch.

Why You’ll Love It

• Crispy coating that actually stays on.
• Seasoning is simple but hits just right.
• No special tools — just a skillet and tongs.
• Buttermilk keeps the pork juicy.
• Easy to scale up for a crowd.
• Works with bone-in or boneless chops.

Ingredients

• 4 cups vegetable oil
• 8 (8 oz) bone-in pork chops, about 1-inch thick
• 1 1/4 teaspoons salt
• 1 1/4 teaspoons freshly ground black pepper
• 3 teaspoons garlic powder
• Pinch cayenne pepper
• Pinch celery seeds
• 2/3 cup buttermilk
• 1 1/3 cups all-purpose flour

How to Make It

1. Heat the oil first: Get a deep skillet going with oil at 350°F. If you don’t have a thermometer… drop in a little flour — if it sizzles, you’re good.
2. Season those chops: Salt, black pepper, garlic powder, cayenne, celery seed — both sides. Don’t skip flipping them to coat evenly.
3. Buttermilk bath: Pour buttermilk over the chops. Turn them so they’re fully coated. Let them sit a minute.
4. Flour time: In another shallow dish, dump the flour. Take each chop from the buttermilk, dredge in flour, shake off extra.
5. Fry in batches: Don’t crowd the pan — you’ll lose crisp. Lay chops in gently with tongs.
6. Golden flip: About 4–5 mins per side until golden brown and cooked through.
7. Drain and serve: Paper towel-lined plate, let ‘em rest a sec. Eat while hot.

Common Mistakes and How to Dodge Them

• Coating falling off: Make sure chops aren’t soaking wet when they hit the flour — quick shake helps.
• Soggy crust: Too much in the pan lowers the oil temp — fry in batches.
• Dry meat: Overcooking kills it — aim for 145°F internal temp.
• Bland taste: Season both the meat and the flour if you want extra punch.

Storage and Reheating

• Fridge: Up to 3 days, wrapped.
• Freezer: Wrap individually, up to 2 months.
• Microwave: Quick reheat, but crust won’t stay crispy.
• Oven: 350°F for 8–10 mins to bring the crunch back.

Frequently Asked Questions

• Can I use boneless chops?
  Yep, just shave a couple minutes off the cook time.
• Can I skip the buttermilk?
  You can, but it really helps with tenderness.
• Do I need a deep fryer?
  Nope — big skillet does the job fine.

Nutrition Facts (Per Serving):

Calories: 430 | Fat: 23g | Carbs: 14g | Protein: 38g | Sodium: 640mg | Sugar: 1g

Try More Recipes:

• Paula Deen Pasta Salad Recipe
• Paula Deen Jiffy Corn Soufflé Recipe
• Paula Deen BBQ Beans Recipe