Pork Fingers

Move over chicken fingers, there’s a new kid in town!! Pork makes this dish very economical and the dipping sauce makes the perfect addition!

Author: Kimmy's Southern Cooking

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Pork Fingers

Move over chicken fingers, there's a new kid in town! These Pork Fingers are so tender and full of flavor and the dipping sauce is the perfect addition!!

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Ingredients

Pork Fingers

• Pork Loin
• Buttermilk
• Flour (I used gluten free)
• Spices of choice
• Salt and pepper
• Egg with a splash of water
• Oil for frying

Dipping Sauce

• 1/4 c mayonnaise
• 1/4 c BBQ sauce
• Dash sriracha sauce or hot sauce of choice
• Pinch BBQ rub

Instructions

Pork Fingers

1. Slice pork loin into desired serving sizes. Place into a ziptop bag and add just enough buttermilk to coat the meat. Place in fridge for 20 - 60 minutes. Remove from fridge and let come closer to room temp, about 20 - 25 minutes.
2. For the dredging stations you will need two different bowls. In one place an egg with a splash of water. Beat with a fork until well combined. In the other bowl add flour and spices of your choice. Stir to combine.
3. Heat cooking oil in a pot over medium - high heat. I used a little more oil than knuckle deep.
4. Remove pork from the bag and dredge through the flour, then egg, then back in the flour.
5. Carefully drop into hot oil and fry until golden and they float to the top. Remove to a paper towel lined plate or a cooling rack.
6. Serve immediately with your favorite dipping sauce.

Making the dipping sauce

1. Mix all together and taste to adjust seasonings