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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This is finger food at it's best! Ingredients:
3-4 boneless top loin pork chops |
2 large eggs |
1/2 cup of milk |
4 tablespoons of donnie’s cajun seasoning mix (or equivalent ingredients) (recipe found on my recipe page) |
1 1/2 cups of bisquick |
salt to taste |
1 quart and 1 gallon ziploc bag |
vegetable oil, enough to cover the bottom of pan by at least 1 1/2 inch |
1 heavy pot or pan for frying. (i use my 5 qt enamel coated cast iron dutch oven) |
plate lined with 3-4 paper towels |
Directions:
1. Remove all fat from pork chops.
2. Cut (lengthwise) into strips 1/2 - 3/4 inch by the thickness of the chops.
3. Wash and pat dry the strips.
4. In a bowl, wisk the eggs, milk and 1 tablespoon of the seasoning mix until blended well.
5. Put the egg mixture and all of the pork fingers into the quart size ziploc bag and put onto the refrigerator for 1/2 hour.
6. Remove from the refrigerator and allow to come to room temp. for 1/2 hour.
7. In a bowl, wisk the Bisquick and remanding seasoning mix well, and then put into the gallon ziploc bag.
8. Remove the pork fingers one at a time from the egg mixture (shaking off excess egg mixture) and place into the gallon ziploc bag.
9. Seal bag and shake well so that all of the pork fingers are covered well with Bisquick.
10. Put the oil in the pot and heat on medium-high. (Do not smoke the oil)
11. Remove pork fingers from bag (shaking off excess Bisquick) and put into the oil. Do not crowd pork fingers in the oil. (Several batches will have to be done.)
12. Using tongs, turn pork fingers frequently until golden brown. (This will happen in less than two to five minutes)
13. Remove the pork fingers from the oil and lay on a plate covered with paper towels to allow the oil to drain.
14. Sprinkle with salt.
15. Enjoy!
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