These Easy Crispy Pork Tenders, also called Pork Fries, are the perfect party or game day snack. A pair of boneless New York (center‑cut) pork chops produces a generous pile of irresistible, crispy‑breaded pork.
You know that moment when you taste something new and it just clicks — pure joy in every bite? That’s what these pork tenders do. They’re the kind of snack that makes you want to stand over the plate and keep reaching for one more.
This recipe first wowed me when Chef Neel from the Pork Board served it to a room full of food bloggers — we all pretty much lost our minds. Later, I adapted the technique using an extra‑crispy breading I’d learned for chicken fingers, and the result was a perfect marriage of crunch and juicy pork. It even won a cooking contest on a press trip.
Why you should make these immediately:
- They’re simple: slice lean pork thin, bread it, and fry. That’s it.
- They deliver crisp exterior and tender interior — a delightful contrast in every bite.
- They’re budget‑friendly: two boneless New York pork chops or a small New York roast yield plenty of pork fries.
Pork Fries make you the undisputed ruler of party snacks and game day spread, but they’re equally good as the main attraction for a casual dinner — pair them with a big green salad and you’ve got a crowd‑pleasing meal for all ages.
Which cut of pork should I use for pork fries?
Choose a lean, boneless cut like New York pork chops or a small New York pork roast for the best texture. You can use pork sirloin chops, but because they’re less lean, cook them a bit longer to ensure they reach a safe internal temperature.
Crispy Pork Tenders Cook’s Notes
These are at their best within an hour of frying. If you need to prepare them ahead, fry only until the breading sets but before it deeply browns. Drain the pieces in a single layer on paper towels. Just before serving, arrange them on a cooling rack set over a rimmed baking sheet and finish in a preheated 350°F oven until golden and heated through.
Note: I’ve tested this recipe with both all‑purpose flour and an all‑purpose gluten‑free flour blend; both worked well. I don’t have reliable guidance for other flour types or specialty blends.
Serve the pork tenders with whatever dip you prefer. Classic options include honey, honey mustard, or ranch. For a smokier, creamier option try a smoked paprika‑chipotle sauce or a tangy burger sauce. One of my favorite unexpected pairings is a brown‑sugar pancake syrup — the sweet contrast with the salty, crunchy pork is sensational.
Easy Crispy Pork Tenders or Pork Fries
Rebecca Lindamood
Ingredients
- 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:
- honey
- ranch dressing
- honey mustard
- barbecue sauce
- Burger Sauce
- Smoked Paprika and Chipotle Sauce
Instructions
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Pour 2–3 inches of oil into a cast‑iron skillet, heavy saucepan, or deep fryer. If using a pan, heat over medium‑high until the oil reaches 375°F. Line a plate with several layers of paper towels and set aside.
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Whisk the milk and egg together in a medium bowl. In a large bowl, combine the flour, salt, pepper, crushed red pepper flakes, and nutmeg.
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Slice the pork chops lengthwise into paper‑thin strips, about 1/8 inch at the thickest points. Toss the strips in the flour mixture to coat, shake off excess flour, and arrange in a single layer on a parchment‑lined baking sheet.
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Working one strip at a time, dip it in the milk‑egg mixture, let excess drip off, then return it to the flour mixture to coat again. Carefully lower the strip into the hot oil. Continue until the oil holds a single layer of pork fries.
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Fry for about 3–5 minutes, until the breading is crisp and the internal temperature registers at least 145°F at the thickest point. Transfer the cooked strips to the paper towel‑lined plate using tongs. Repeat with remaining pork.
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Sprinkle the hot pork fries lightly with kosher or sea salt and serve immediately with your favorite dip.
Nutrition
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using your actual ingredients and preferred calculator for accuracy.
did you make this recipe?
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This post was originally written for and sponsored by Pork.org on October 8, 2018, and was inspired by the version served by Chef Neel Sahni of the Pork Board. It was revised in October 2020.