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Thanksgiving is great, but if you’re anything like me you can get sick of turkey leftovers pretty quickly.
Here to save the day is this twist on the classic chicken strips…made from pork!
Crispy and tender just like their poultry counterparts, these pork strips are great for dipping or on their own!
We made a bunch and are keeping them on hand in our freezer. They make for a quick dinner paired with mashed potatoes and a side of veggies!
These have a very subtle barbecue flavor, but are so simple to make! With a little planning on your part, you’ll give your family a meal they’ll beg for over and over!
Ingredients
- 1 1/2 lbs pork shoulder
- 1 cup and 1 splash whole milk, divided
- 2 tablespoons western BBQ seasoning, divided
- 4 eggs
- 2 cups flour
- 1/2 tablespoon black pepper
Instructions
- Slice pork shoulder into 1 inch wide by 1/2 inch pieces. Tenderize meat strips and place in a container for marinating. Marinate meat in 1 cup milk and 1 tablespoon western BBQ seasoning for a minimum of 2 hours. For best results, marinate for 6 hours.
- In a medium mixing bowl, combine eggs and a splash of whole milk, mixing until eggs are beaten and milk is completely mixed in. In a large bowl, mix together flour, 1 tablespoon western BBQ seasoning, and black pepper until fully combined. Prepare a pan with parchment paper.
- Remove slices from marinade and shake off excess liquid. Dredge in flour mixture, then eggs, then flour again. Place breaded strips onto prepared pan, layering more parchment paper as needed.
- Place pan into freezer to solidify breading for at least one hour. *
- When ready to fry, preheat deep fryer to 375 degrees Fahrenheit. Place a maximum of 4 strips into the fryer at a time, frying for 5-7 minutes or until golden brown. Place on paper towels to drain excess oil.
Notes
* To store in freezer, remove strips from pan and place in a freezer safe bag. Good for up to 3 months. Follow frying instructions above when ready to eat.
