Chicken-Fried Ribs Recipe

Name: Chicken-Fried Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: About 6 cups vegetable oil; 2 racks baby back ribs (about 1 pound each), cut into ribs; 1/3 cup all-purpose flour; 3 large eggs, lightly beaten; 1 1/2 to 1 3/4 cups; (Japanese bread crumbs); 1/2 cup sour cream; 2 tablespoons mayonnaise; 1 Kirby cucumber, coarsely grated; 2 tablespoons Dijon mustard; Equipment: a deep-fat thermometer

Servings: persons

About 6 cups vegetable oil
2 racks baby back ribs (about 1 pound each), cut into ribs
1/3 cup all-purpose flour
3 large eggs, lightly beaten
1 1/2 to 1 3/4 cups
(Japanese bread crumbs)
1/2 cup sour cream
2 tablespoons mayonnaise
1 Kirby cucumber, coarsely grated
2 tablespoons Dijon mustard
Equipment: a deep-fat thermometer

1
Preheat oven to 200u00b0F.
2
Heat 3/4 inch oil to 325u00b0F in a deep 12-inch skillet over medium heat.
3
Meanwhile, season ribs with 3/4 teaspoon salt and 1/2 teaspoon pepper. Put flour, eggs, and
4
in 3 separate shallow bowls. Dredge ribs in flour, then coat with egg, letting excess drip off, and
5
.
6
Fry ribs in batches, turning once, until golden brown and cooked through, 7 to 8 minutes per batch. Transfer first batch to a paper-towel-lined baking sheet and keep warm in oven. (Return oil to 325u00b0F between batches.)
7
Stir together sauce ingredients. Serve ribs with sauce.

262

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: About 6 cups vegetable oil, 2 racks baby back ribs (about 1 pound each), cut into ribs, 1/3 cup all-purpose flour, 3 large eggs, lightly beaten, and more.

Yes, Chicken-Fried Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken-Fried Ribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions