These Easy Crispy Pork Tenders or Pork Fries will be your new go-to party and game day snack. Make a huge pile of irresistible crispy-breaded pork from just two New York (boneless center cut) pork chops.
You know when you eat something new and fireworks go off in your brain and angels begin to sing and there are unicorns leaping over leprechauns and rainbows in the room?
…I mean you really, really like it?
These Easy Crispy Pork Tenders or Pork Fries are just that recipe. When Chef Neel from the pork board served this to a room full of food bloggers and we all basically freaked out, I knew I’d be making these for my guys as soon as I got home.
Then I was on a press trip the following week and was part of an impromptu cooking contest. Since pork was one of the ingredients, I immediately decided to whip up a version of this using The Evil Genius’s patented extra-crispy fried chicken fingers breading. Guys. It was a marriage made in heaven. My partner and I won the cooking contest.
It’s hard to capture just how incredible these things are but here’s a short list of why you need to move these to the top of your “Make This Recipe Immediately” list. You do have one, don’t you?
They’re easy. I know. The title tells you that. But basically, you thinly slice inexpensive, lean pork, bread it, and fry it. Done.
They’re crispy and tender. Hey. I realize I named it Easy Crispy Pork Tenders, but I mean there is CRRRRRUNCH from the fabulous breading, then there’s the tender pork inside.
It’s the best of all textures. And the name suits it!
They’re inexpensive. Guys. You grab a couple boneless New York pork chops, or a small New York pork roast and you get piles and piles of irresistible, salty, savoury, crunch-tastic Easy Crispy Pork Tenders a.k.a. Pork Fries.
Obviously, Pork Fries (or Crispy Pork Tenders) would make you the undisputed Queen or King of Party Snacks or Game Day Food. That much should go without saying.
But you can also trot out Crispy Pork Tenders as the centerpiece of a casual dinner when paired a big green salad for a meal that will please kids and adults of all ages.
Which cut of pork should I use for pork fries?
Crispy Pork Fries are best when made with a lean, boneless cut of pork like New York pork chops or New York pork roast. They can also be made with the less lean pork sirloin chops, but you’ll need to cook them a little longer.
Crispy Pork Tenders or Pork Fries Cook’s Notes
As with most fried foods, Crispy Pork Tenders are best eaten within an hour of being made. If you need to make them ahead of time, though, fry only until the breading is set but not yet coloured.
Drain in a single layer on paper towel lined plates or pans. Just before serving, transfer them to a cooling rack on a rimmed baking sheet and put into a pre-heated 350°F oven until golden brown and heated through.
I have only tested this crispy pork tenders recipe with all-purpose flour and all-purpose gluten-free flour blend which both work well. I do not have advice on how to substitute any other types or blends of flours.
You can serve crispy pork tenders with any old dip you like, but my preference is for honey or honey mustard. If your tastes run to creamier dips, try your pork fries with this Smoked Paprika Chipotle Sauce or Burger Sauce.
No law says Burger Sauce is only for burgers. I say go for it!
But honestly, one of the best things in the world to serve these fried pork tenders with is brown sugar homemade pancake syrup. It’s sweet to pair with the crunchy, salty pork fries. It’s heaven.
Easy Crispy Pork Tenders or Pork FriesRate Recipe
- oil for frying
- 2 boneless New York pork chops about 1 inch thick
- 1 cup whole milk
- 1 egg
- 2 cups all purpose flour
- 1 1/2 teaspoon kosher salt plus extra for sprinkling over pork fries
- 1 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon freshly grated nutmeg
Optional for serving, use any of these:
- ranch dressing
- honey mustard
- barbecue sauce
- Burger Sauce
- Smoked Paprika and Chipotle Sauce
- Pour two to three inches of oil in a cast-iron skillet or heavy-bottomed stockpot or saucepan. If you have a deep-fryer, you could use that in place of the frying pan. If using the pan, place over medium high heat and bring oil to 375°. Line a plate with several layers of paper towels and set aside.F
- Whisk together the milk and egg in a medium sized mixing bowl. Whisk together the flour, salt, pepper, crushed red pepper flakes, and nutmeg in a large mixing bowl. Set these aside.
- Slice the pork chops lengthwise into paper thin strips, about 1/8-inch thick at the thickest points. Separate the slices and toss in the flour mixture until the strips are coated evenly in flour. Lift and shake the excess flour from the strips and lay out in a single layer on a clean baking sheet lined with parchment paper.
- Working with one strip at a time, dip it into the milk and egg mixture, lift and allow the excess liquid to drain off, then toss once again in the flour mixture before carefully lowering into the oil. Repeat until you have a single layer of the pork fries in the hot oil.
- Let the pork strips fry for about 3 to 5 minutes, or until the breading is crispy and the internal temperature of the pork reaches at least 145°F at it’s thickest part on an instant read thermometer. Use tongs to transfer to the paper towel lined plate. Repeat with the rest of the pork.
- When the pork fries or crispy pork tenders are fresh from the fryer oil, sprinkle lightly with kosher or sea salt. Serve immediately with the dip of your choice.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
did you make this recipe?
Make sure to tag @foodiewithfam on Instagram and #hashtag it #foodiewithfamily so I can check it out!
This post was originally written for and sponsored by Pork.org October 8, 2018 was inspired by those served to us by Chef Neel Sahni of the Pork Board. It was revised October 2020.
We tried this last night. They were good but the batter is very thick. I had to add more milk. Should the batter be “pancake batter “ thick? Mine was almost bread dough thick.
They were good though! I had mine with honey mustard dipping sauce Yum. Hubby had his with teriyaki sauce over rice.
Hi Nancy- I’m glad you liked them, but I’m not sure which batter you’re talking about. The flour goes into one pan or pie plate, the egg and milk to into another pan or pie plate. You toss the pork strips in the flour and remove them then shake off the excess, then working with one strip at a time, dip in the egg and milk mixture, then back into the flour before lifting and shaking off the excess. You’re doing a three stage breading process, not a batter. After it has been dipped in the flour a second time, you can lay it out on a pan or plate or cutting board (not touching each other) until you have enough of them to have a batch in the fry oil. The breading on the pork will be quite thick/sticky and gloppy. This is part of what makes the deliciously craggy, crunchy coating when it fries. 🙂
Darin L Clements says
There’s no such cut as. Ny chop or ny roast. Pretentious.
And seriously, no one wants to read 20 paragraphs of jabbering to get to the recipe.
My, but you’re a pleasant person. Actually, Darin, there is such a thing as NY Chops and NY Roasts per the National Pork Board as of 2013. You can read that article here, but I warn you, they use a few words to describe it, and you seem to dislike that.
Most of what you characterized as “jabbering” was actually helpful information for home cooks. Not everyone is confident in the kitchen, and part of my job is to describe the cooking process in a way that less confident cooks feel they can make the recipe. Most people for whom this information is redundant understand that scrolling past it to the recipe card doesn’t actually pose any threat of physical or mental harm to them, and do so without feeling the need to complain publicly.
Here’s hoping the rest of your day is less combative.
These are wonderful. Can use a store bought deep frying mix if you want, but the milk and egg is really good. Comments by “Darin” should be ignored. If you don’t care for reading all the “jabbering,” just skip through it. The response by Rebecca was spot on and i agree 100%.
Thanks so much, Lindagee! I appreciate you taking the time to rate the recipe! I’ve never tried it with a deep frying mix, but if you try it, let me know!
Dear Mr. Clements,
Your opinion is well noted, as is your ignorance, which we are all ignorant, only about different things . you may wish to follow the rule of the fish, of those things of which you are ignorant keep your mouth shut and you won’t get caught. Also you may wish to keep folks guessing as to which topics you are ignorant by keeping your mouth shut. Just a thought from another ignorant person on many topics.
Great response to that whiney baby
HA! Thanks, Dylan! It’s surprising how many people get very cranky over freely provided recipes. 🙂
Well said ! I don’t know why some people are so rude , especially when they don’t know what they are talking about.
I’m going to make these tonight, can’t wait !
Thank you 😊
I hope you love them as much as we do! Thanks, Diane!
Haylee Wisuri says
I actually like reading the paragraphs…tells you some useful info
Thanks, Haylee! xoxo
A beef NY strip steak is cut from the beef loin (hence NY roast). A pork CHOP is cut from those same areas but on an animal that produces PORK.!. Your meat market might call it a Pork Loin Chop. In Texas we don’t have pigs from New York, but some how we got a few cattle from there.?.
Eleanor Johnson says
I quite enjoy her ‘jabbering,” push button ” that says go straight to recipe” ..jerk
I wonder how they would come out in the air fryer?
Marie Czarnecki says
Those look so good, and make me hungry now..
Andrew Coleman says
Great Flavorful recipe. A tasty treat for hunger.”
Brilliant. I would demolish a whole plate of these!
Oh, we did exactly that. 🙂 Lindy and I saved about 6 strips for the boys and ate the rest. That’ll teach them to go have fun somewhere else. HA!