Why does my batter always come off when frying pork chops?!
Why does my batter always come off when frying pork chops?
Additional Details
4 weeks ago
Yes, I did dredge them in flour first.
4 weeks ago
Okay, it may have been that they were not dry enough when I put them in flour or the oil wasn't hot enough. Thanks guys! I was in a hurry!
Answers:
4 weeks ago
Yes, I did dredge them in flour first.
4 weeks ago
Okay, it may have been that they were not dry enough when I put them in flour or the oil wasn't hot enough. Thanks guys! I was in a hurry!
Because your grease is not hot enough
Did you dredge the chops in flour first? This will help your batter stick.
or the chops are too wet - try coating in flour first
your pork chops probably aren't dry enough. Make sure to dry off your pork chops before battering them. I used to have the same problem. I started dipping them in flower and then into the batter. It helps the batter to stay on better. It also makes them a bit more moist.
do you flour, then egg, then batter? check your fat is hot enough in the pan and don't turn to early.
did you dip in egg and dredge in flour before battering?
Majority of the time this means your oil's temp isn't high enough.
Bake them in the oven
mmmmmmmmmmmmmmmm
they are too wet, I dredge in flour, dip in egg, coat with crumbs, then put them in the freezer til the breading is firm (not frozen) flash fry them in the oil, then finish in the oven. Ive been told my chops are perfect. This is especially good for Iowa cut chops (thick). If you are using thin pan chops, you wouldn't have to finish them in the oven.
I made pork chops the other day and didn't have a problem with my batter flaking off.
I let them sit for 30 mins to warm up, (Don't worry, it won't kill you from bacteria since it is such a short time and helps the chops warm just slightly so your oil will not lose temp), put then in a wet batter, (2 eggs mixed with 3 T of milk), then I let it sightly drip dry before I coated it in Italian seasoned bread crumbs with grated parmesan cheese.
I used just enough oil to slightly cover the bottom of the skillet, (About 1 T), and made sure it was smoking hot, (which can take up to 10 mins. to do) before I added the chops. I browned them on all sides then placed it into a 325 degree oven for about 30 mins. or untill the internal temp was 160.
My Chops held on to their coating and tasted great.
That happend to me once at work while frying chicken. If you THAW out the meat before frying... this doesnt happen. Took me a while to figure it out too :)
for perfect chops use the following:
Olive oil (wesson if you don't have olive)
chopped garlic
salt
pepper
marinate overnight if you can in a ziplock bag if not at least and hour or two
pull out of bag......get all garlic off as it will burn when you fry
sprinkle with additional salt and pepper (yeah I know it sound like a lot of salt but the chops and oil need salt)
in a ziplock or plain paper bag place some flour.......pat off excess.
Fry in hot oil.......turning often and when brown and golden you will have the best chops..........remember simple it better......the salt and oil combo acts like a brine.......if you want like say for 4 chops add 4 teaspoons of salt and one of sugar.....with the oil and other stuff.......don't batter chops....not necessary...just dust with flour.......