Chicken Fried Ribs Recipe | Crispy Southern Style Fried Pork Rib Dinner
These chicken fried ribs deliver a juicy, tender interior with a shatteringly crisp, Southern-spiced crust thanks to a buttermilk soak, double dredge, and hot, fast fry. Par-cooking ensures pull-from-the-bone ribs that stay crunchy after frying.
Ingredients
Ingredients
- 3 to 4 pounds pork ribs (spare ribs or baby back), cut into individual rib portions
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional)
- 1 cup buttermilk (plus more if needed)
- 1 tablespoon hot sauce (optional)
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 2 teaspoons paprika (sweet or smoked)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon baking powder
- Neutral oil for frying (peanut, canola, or vegetable)
- Lemon wedges, hot honey, or dipping sauce (ranch, Alabama white sauce, or spicy mayo)
- Fresh parsley or chives for garnish
Instructions
Instructions
- Pat ribs dry, remove membrane if present, and cut into single bones; trim excess fat.
- Season ribs with kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne, rubbing to coat evenly.
- Par-cook the ribs using one method: bake covered at 300°F for 1.5 to 2 hours until tender but not falling apart, or simmer gently in salted water with a bay leaf for 45 to 60 minutes until fork-tender.
- Let ribs cool until easy to handle, then chill about 30 minutes to firm up.
- Whisk buttermilk with hot sauce if using, add the ribs, and soak 20 to 30 minutes.
- In a shallow dish, whisk together the flour, cornstarch, kosher salt, black pepper, paprika, garlic powder, onion powder, and baking powder.
- Shake excess buttermilk from the ribs and press into the flour mixture to coat thoroughly.
- Dip coated ribs back into buttermilk briefly, then return to the flour mixture for a second coat; place on a wire rack and rest 10 minutes.
- Heat 2 inches of neutral oil in a Dutch oven or deep skillet to 350°F to 360°F.
- Fry ribs in batches without crowding, 3 to 5 minutes per side, until deep golden brown and very crisp.
- Transfer to a clean rack and sprinkle lightly with salt while hot.
- Garnish with chopped herbs, add a squeeze of lemon, and serve with hot honey or your preferred dipping sauces.
Notes
Maintain oil between 350°F and 360°F for a crisp, non-greasy crust. Cool par-cooked ribs before dredging to help the coating adhere. Double dredging and a short rest create extra craggy crunch. Serve with coleslaw, cornbread, or mashed potatoes. Storage: Refrigerate up to 3 days or freeze up to 2 months; reheat in a 375°F oven or air fryer until hot and crisp. Variations include Nashville hot glaze, lemon-pepper, honey garlic, Cajun seasoning, gluten-free flour blend, or air fryer at 400°F for 10 to 14 minutes.