Directions

In a large shallow dish, whisk buttermilk and hot sauce. Add pork chops; turn to coat. Cover and refrigerate at least 1 hour or overnight
Drain and discard buttermilk mixture. Combine coating ingredients in another shallow dish. Add pork chops, 1 at a time, and turn to coat. Place chops on a wire rack over a baking sheet. Refrigerate, uncovered, for 30 minutes.
In a Dutch oven or deep skillet, heat 1/2 in. oil over medium heat to 350°. Fry pork in batches, uncovered, turning occasionally, until coating is dark golden brown and thermometer reads 145°, 5-6 minutes per side. Drain on paper towels.

Advertisement:

Thanks for your SHARES!

Used to have this thanks to nan every year but never remembered to pen it down. Buzzing that I’ve found something that comes quite close!

Vegetable roasties

Put this on the table and blink—it’s gone! My guests just devour it

I Had My Son Do a DNA Test Which Confirmed Paternity, but Then His Fiancée’s Mother Called and Left Me Totally Shocked

CRUNCHY BUTTERY CHICKEN DELIGHT

This was my nana’s fave cake recipe

These balls are so easy to make! We love handing them out as gifts to neighbors and friends!

Bill Belichick: Patrick Mahomes’ Brady-esque Leadership Will Drive Chiefs to a Three-Peat

Breaking: Kid Rock Refuses to Do a Collaborative Tour with Taylor Swift, “We Need More Toby Keiths and Fewer Taylor Swifts”