Country Fried Pig Fingers Recipes

EASY CRISPY PORK TENDERS OR PORK FRIES

Steps:

• 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.

" COUNTRY FRIED " PIG FINGERS

Steps:

• Cut each chop into three strips lengthwise.
• With textured end of meat mallet, pound each strip ¼-inch thick.
• Mix milk and egg well; set aside.
• Mix together flour, pepper, seasoning salt, and Cajun seasoning if desired.
• Coat each strip in flour mixture.
• Then flatten each piece with palm of hand.
• Dip each strip into egg mixture.
• Coat again with flour mixture.
• Sit strips on aluminum foil to let "dry" for 10 minutes.
• Heat oil in large skillet over medium heat until hot but not smoking.
• Add strips six at a time.
• Fry until golden brown; turn and repeat.
• Repeat step 12, until all strips are cooked.
• Drain on paper towels.
• Serve with white gravy.
• White gravy:.
• Dispose of oil except for 4 tablespoons.
• Add 1/4 cup flour.
• Whisk until paste is formed.
• Add 1 to 1 1/4 cup milk; stir until desired thickness is reached (gravy will thicken as it stands).
• Salt and pepper to taste.