When a craving for crunchy, battered fried food hits, try these simple fried pork strips. They’re crispy, satisfying, and quick to make—perfect for dinner, a snack, or a game-day appetizer.
These pork fingers were inspired by a craving for golden, crunchy bites. While baked, “healthier” versions of fried favorites can be good, they don’t always deliver the same texture. When I want the real thing, I make these pork strips—crispy on the outside and tender inside. My family always asks for seconds.
Why you’ll love this recipe
This recipe uses just a few ingredients and takes about ten minutes to cook, with total active time under an hour. Frying in a skillet reduces the amount of oil compared to deep-frying in a pot, and the result is a deliciously crisp coating.
They work well as a main for a casual meal or as a crowd-pleasing appetizer. Serve with your favorite dipping sauces for a party-ready snack.
Key ingredient notes
- Pork chops – Use about 1 pound of pork chops. Choose chops that are relatively even in size so strips cook uniformly.
- Buttermilk – Soaking the pork in buttermilk tenderizes it and adds a subtle tang. If you don’t have buttermilk, you can use a milk and vinegar/lemon juice mixture or thin yogurt/sour cream with a bit of milk.
- Panko – Panko breadcrumbs give a light, flaky crunch. Pre-seasoned Italian-style panko adds extra savory flavor, but plain panko with a pinch of seasoning works well too.
- Oil – Choose a neutral oil with a high smoke point, such as vegetable or canola oil, for pan-frying.
How to make fried pork strips
- Cut the pork chops into long strips, about ½ inch thick so they cook quickly and evenly.
- Soak the strips in buttermilk for 30 minutes to tenderize the meat—this step helps keep the pork juicy.
- Coat each strip in panko breadcrumbs. Place panko in a shallow bowl and work one piece at a time so the coating adheres well.
- Heat the oil in a large frying pan over medium-high heat. Test readiness by dropping a small amount of water into the pan—if it sizzles and dances, the oil is hot enough.
- Fry the coated pork strips in small batches so the pan isn’t crowded. Cook until golden brown on each side, about 2 minutes per side, depending on thickness.
- Serve the pork strips hot with Japanese tonkatsu sauce, BBQ, or your favorite dip. Enjoy immediately for the best crunch.
Work in batches
Don’t overcrowd the pan—leave space between pieces so they brown evenly and stay crisp.
Tips for success
- Short on time? Soak the pork for at least 15 minutes if you’re pressed, though 30 minutes yields more tender results.
- Trim excess fat from chops before slicing to create neat, even strips.
- Press the coating gently with your hands so the panko adheres well to each piece.
- Use a thermometer to monitor oil temperature—around 350°F (175°C) gives quick, even cooking and a light, golden crust.
Storing tips
These pork strips are at their best fresh and warm. The coating softens as they cool, but leftovers can be saved and reheated.
- Store cooled strips in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 400°F oven or air fryer just until warmed through to restore crispness. Microwaving is quicker but will make them less crunchy.
FAQs
The breading should be golden and crisp and the internal temperature of the pork should reach 145°F.
Cook in small batches to avoid overcrowding, and transfer finished strips to a wire rack so excess oil drains away while they cool.
More appetizer recipes
- Hot Honey Chicken Wings
- Savory Puff Pastry Twists
- Bacon Wrapped Pork Tenderloin
- Bacon Chicken Meatballs
Fried Pork Strips
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Ingredients
- 1 lb pork chops
- 1 cup buttermilk
- 2 cups pre-seasoned Italian-style Panko
- Vegetable or canola oil for frying
Instructions
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Cut the pork chops into long strips about ½ inch thick. Soak in the buttermilk for 30 minutes.
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Place half the panko in a medium bowl and coat the pork strips, adding more panko as needed so each piece is fully covered.
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Heat oil in a large frying pan over medium-high heat. Test the oil with a small drop of water—if it dances, the oil is ready.
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Fry the pork strips in small batches without overcrowding until golden brown, about 2 minutes per side.
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Serve immediately with tonkatsu or your preferred dipping sauce.
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Tips & Notes
– Store cooled pork fingers in an airtight container in the fridge for up to 3 days.
– Reheat in the oven or air fryer at 400°F until warmed through to help return some crispness. Microwaving is faster but will soften the coating.
Nutrition
