The term "chicken fried" just means coated in flour or a batter and fried in oil. I guess it's a southern term because I've come across people who have never heard of the term "chicken fried." If you were born and raised in the South, however, you know fully well what it means. Down here we have chicken fried chicken, chicken fried steak, chicken fried pork chops......and whatever else we want to chicken fry. I've yet to try chicken fried bacon, but it's been done.
I use a very simple method that produces a chop with a light, crunchy coating every time.
What you'll need:
bone-in pork chops
seasoned flour (I just season with black pepper and skip the salt nowadays.)
deep fryer
vegetable oil
Method:
Dredge the pork chops in the seasoned flour, pushing the flour firmly onto the chop. Fry one at a time in a deep fryer set at 355 until golden brown. I just give them a few minutes and then check. I have a T-Fal fryer with a locking lid, which I think helps maintain the temperature and keeps the batter from frying away from the chop. Works every time!
Chicken fried pork chop with a tomato/cucumber/onion salad:
They're really good with sides of collard greens and black-eyed peas:
