Paula Deen's Chicken Fried Pork Chop Recipe: Crispy Crust, Juicy Core Magic

Paula Deen’s chicken-fried pork chop recipe delivers that perfect Southern combination of crispy golden crust and juicy, tender meat—the kind of dish that makes weeknight dinners feel like a family feast.

Growing up in Georgia, I learned that the secret lies in the breading technique and patience in frying, not rushing the process. This recipe captures that same magic, with a buttermilk marinade that keeps the pork moist while the double-fried crust creates that signature crunch.

The method is straightforward but requires attention to detail—starting with a dry flour coating, followed by an egg wash, and finally a seasoned breadcrumb crust. The key is frying the chops twice: once to set the breading, then again to achieve that restaurant-quality crispiness without burning.

I’ve tested this recipe countless times, and the results are always the same—pork chops that stay juicy inside while delivering that satisfying crunch with every bite.

Pair these chops with classic Southern sides like creamy mashed potatoes, buttery corn, or a rich onion gravy to complete the meal. The aroma alone will have everyone at the table asking for seconds, and the technique is simple enough for weeknight cooking but impressive enough for company.

Let’s get started on recreating this Southern staple in your own kitchen.

Confession: I’ve perfected this recipe using pork chops from my own heritage pigs, but any bone-in cut will work. The double-fry method might sound intimidating, but once you try it, there’s no going back—this is how Paula Deen’s version stays juicy and crispy every time.

Trust the process, and you’ll have a dish that tastes like home.

Ingredients for paula deen chicken fried pork chop

Southern comfort in every bite—crispy crust meets juicy perfection with these essential ingredients.

The pork chops are everything here. Bone-in cuts stay juicier than boneless, and the thickness matters—1-inch is ideal for even cooking. I always source from local butchers for heritage breeds, but grocery store pork chops work fine if you're short on time. Look for good marbling—that's where the flavor hides. For the best texture, pound them to even thickness before breading, about 1/2-inch thick. This ensures they cook through without drying out.

Buttermilk is non-negotiable for tenderness—full-fat only gives you that melt-in-your-mouth texture. No buttermilk? Milk plus 1 tbsp vinegar works in a pinch, but it won't taste exactly the same. Panko breadcrumbs are a must for extra-crispy crust—regular breadcrumbs will make it soggy. The vegetable oil needs to be hot enough (350°F) to cook the chops without steaming them. For the breading, mix the flour with salt, pepper, paprika, onion powder, and garlic powder—don't skip the spices, they're what makes it taste like home.

This recipe is all about double-frying for maximum crispiness. Fry once to set the breading, then rest, then fry again. The first fry should be at 350°F for 3-4 minutes until golden. Let them cool on a rack before the second fry at 375°F for 2-3 minutes until deep golden. The vegetable shortening in the breading mix adds that extra crunch—don't substitute with butter. Store cooked chops in an airtight container for up to 4 days, or freeze for 3 months. Reheat in a skillet to restore that crispy exterior.

Step-by-step instructions for Paula Deen's chicken fried pork chop

Here's the method that delivers Paula Deen's signature crispy crust and juicy interior every time.

Pat the 1.5 lb bone-in pork chops completely dry with paper towels—this is crucial for that golden crust. Season both sides generously with 1 tablespoon kosher salt, 1 teaspoon ground black pepper, 1 tablespoon paprika, 1 teaspoon onion powder, and 1 teaspoon garlic powder. Press the seasoning into the meat so it adheres well.

In a shallow dish, combine 3 cups all-purpose flour, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Dredge each seasoned pork chop in this flour mixture, shaking off any excess. This first coating creates a barrier that helps the buttermilk cling better in the next step. Place the floured chops on a wire rack set over a baking sheet to keep them dry and separate.

In a separate shallow dish, whisk together the 1.5 cups buttermilk and 2 whole large eggs until fully combined. The buttermilk should be room temperature for even coating. Dip each floured pork chop into the buttermilk mixture, letting the excess drip off. Return the chops to the wire rack and refrigerate for 15 minutes—this helps the coating set up for a crispier crust.

While the chops rest, prepare the final breading station. In a large bowl, mix the remaining 2 cups all-purpose flour, 2 cups panko breadcrumbs, 1 tablespoon paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, and ¼ cup vegetable shortening. The shortening adds extra crispiness that you can't get with oil alone. Stir well to combine all ingredients thoroughly.

Remove the chops from the refrigerator and let them sit at room temperature for 5 minutes to prevent condensation when they hit the hot oil. Working in batches to avoid crowding, press each buttermilk-coated chop into the flour-panko mixture, coating all sides evenly. Press gently but firmly—this ensures the breading sticks well during frying.

Heat 4 cups vegetable oil in a deep skillet or Dutch oven to 350°F. You'll need about 2 inches of oil to fully submerge the chops. Test the oil by dropping a small piece of breading in—it should sizzle and float immediately. Fry the chops in batches for 3-4 minutes per side until they reach 165°F internally and are deep golden brown. The breading should be crisp and the pork juicy—don't overcrowd the pan or the temperature will drop.

Transfer the fried chops to a wire rack set over a paper towel-lined plate. Let them drain for 5 minutes—this prevents the crust from becoming soggy. The oil should drip away, leaving you with perfectly crisp breading that stays that way even when sliced.

While the chops rest, melt the 2 tablespoons unsalted butter in a small saucepan over low heat. Add a splash of the reserved buttermilk from the dish and stir until smooth. This creates a simple gravy that complements the rich pork chops beautifully. Serve immediately with the gravy drizzled over the top and any extra breading sprinkled around.

Serving suggestions for this recipe

Classic Southern Sides

Nothing pairs better with these pork chops than creamy mashed potatoes—I make mine with 3 cups Yukon Gold potatoes, ¼ cup unsalted butter, and ½ cup whole milk for that velvety texture. The richness balances the crispy chops perfectly.

For a lighter option, try buttery corn with 1 ear of corn boiled and slathered with 2 tbsp melted butter and ½ tsp smoked paprika. Both sides scream Southern comfort. 🍽️

Gravy Galore

Paula Deen’s gravy is the star of the show. I melt 2 tbsp unsalted butter in a saucepan, add 2 tbsp all-purpose flour to make a roux, then whisk in 1 cup reserved buttermilk from the chops.

Simmer until thickened—about 5-7 minutes—and finish with ½ tsp kosher salt. Drizzle generously over the chops before serving. This gravy makes the dish feel like a true Southern feast.

Fresh Greens Boost

For a lighter touch, serve with collard greens cooked with 1 smoked ham hock and 1 tbsp apple cider vinegar. The tangy, slightly bitter greens cut through the richness of the fried pork.

I simmer them for 45 minutes until tender—it’s a Southern tradition that never fails. The ham hock adds depth that complements the chops beautifully. 🌿

Pickled Veggies Crunch

Add a refreshing contrast with quick-pickled red onions—slice ½ red onion thinly and soak in ½ cup apple cider vinegar, 1 tbsp water, and 1 tsp sugar for 20 minutes.

The tangy crunch balances the fried richness and adds a pop of color to the plate. I always keep a jar of these pickles on hand for fried dishes. 🍅

Bread and Butter

Serve with buttery cornbread—I use 1 cup self-rising flour, ¼ cup melted butter, and ½ cup buttermilk—for soaking up every last bit of gravy. The warm, slightly sweet cornbread pairs perfectly with the savory pork.

For extra indulgence, add 1 tbsp brown sugar to the batter. This is a must-have side that feels like home. 🍞

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