Chicken-Fried Ribs

Ingredients for Chicken-Fried Ribs

• About 1450ml vegetable oil

• 2 racks baby back ribs (about 450g each), cut into ribs

• 40g plain flour

• 3 large eggs, lightly beaten

• 350 to 425ml panko (Japanese bread crumbs)

• 120ml soured cream

• 2 tablespoons mayonnaise

• 1 Kirby cucumber, coarsely grated

• 2 tablespoons Dijon mustard

• Equipment: a deep-fat thermometer

How to make Chicken-Fried Ribs

Preheat oven to 93°C.

Heat 3/4 inch oil to 163°C in a deep 12-inch skillet over medium heat.

Meanwhile, season ribs with 3/4 teaspoons salt and 1/2 teaspoons pepper. Put flour, eggs, and panko in 3 separate shallow bowls. Dredge ribs in flour, then coat with egg, letting excess drip off, and panko.

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 163°C between batches.)

Stir together sauce ingredients. Serve ribs with sauce.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.