The fried tenderloin sandwich is a Midwestern American classic, most famously associated with Indiana, where a pounded-thin pork loin is breaded, fried until golden, and served on a bun so small it barely contains the meat. It works because the quick fry at high heat keeps the interior juicy while the seasoned crust turns shatteringly crisp. This version delivers the full experience at home with a simple buttermilk soak and a straightforward breading that fries up perfectly every time.
Ingredients
- 4 boneless pork loin chops, about 4 oz (115 g) each, trimmed
- 1 cup (240 ml) buttermilk
- 1 large egg
- 1 cup (125 g) all-purpose flour
- 1 cup (120 g) plain fine breadcrumbs or panko
- 1 teaspoon (5 g) garlic powder
- 1 teaspoon (5 g) onion powder
- 1 teaspoon (2 g) smoked paprika
- 1 teaspoon (2 g) salt, plus more for seasoning
- 1/2 teaspoon (1 g) black pepper, plus more for seasoning
- 1/2 teaspoon (1 g) cayenne pepper (optional, for heat)
- Vegetable or canola oil, for frying (about 2 cups / 480 ml)
- 4 soft hamburger buns or brioche buns
- Optional toppings: sliced dill pickles, sliced onion, tomato, lettuce, ketchup, mustard, or mayonnaise
Instructions
- Place a pork chop between two sheets of plastic wrap or wax paper. Using a meat mallet or a heavy skillet, pound the chop to an even 1/4-inch (6 mm) thickness, being careful not to tear the meat. Repeat with the remaining chops.
- In a shallow dish, whisk together the buttermilk and egg. In a separate shallow dish, combine the flour, breadcrumbs, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne (if using). Mix well.
- Dip each pounded chop into the buttermilk mixture, allowing the excess to drip off, then dredge it in the flour mixture, pressing gently so the coating adheres. Place the breaded chops on a wire rack and let them rest for 5 minutes while the oil heats.
- Pour about 1/2 inch (1.25 cm) of oil into a large, heavy skillet (cast iron works great). Heat over medium-high until the oil shimmers and a pinch of flour sizzles immediately when dropped in, about 350°F (175°C).
- Carefully place as many chops as will fit without crowding into the hot oil. Fry for 2–3 minutes per side, until golden brown and crispy. The pork is done when it reaches the USDA FSIS safe minimum internal temperature of 145°F (63°C) for whole cuts of pork, checked with a food thermometer. Transfer to a paper-towel-lined plate and season immediately with a pinch of salt. Repeat with the remaining chops.
- Toast the buns lightly in the same skillet (drained of excess oil) or on a griddle until golden.
- Assemble the sandwiches: place a fried tenderloin on each bottom bun, add your desired toppings, and cover with the top bun. Serve hot.
Tips
- Pound evenly: If the pork is thicker in the center, it won’t cook evenly. Aim for a uniform 1/4-inch thickness. If you don’t have a mallet, use a rolling pin or a heavy pan.
- Don’t skip the rest: Letting the breaded chops rest before frying helps the coating adhere and prevents it from falling off in the oil.
- Oil temperature matters: If the oil is too hot, the crust burns before the pork cooks; too cool, and the coating absorbs oil and turns greasy. Use a kitchen thermometer if you have one.
- Substitution: No buttermilk? Mix 1 cup (240 ml) whole milk with 1 tablespoon (15 ml) lemon juice or white vinegar and let sit for 5 minutes.
Serving Suggestions
Serve the fried tenderloin sandwich with classic sides like crinkle-cut french fries, coleslaw, or a simple green salad. Pickles and raw onion slices are traditional on the sandwich itself, and a smear of mustard or mayo adds the right tangy finish. For a true Hoosier experience, serve the tenderloin overflowing the bun.
Variations
- Chicken-fried style: Use boneless, skinless chicken breast pounded thin instead of pork; cook to 165°F (74°C).
- Spicy version: Add 1 teaspoon (2 g) of chili powder and a pinch of chipotle powder to the flour mixture.
- Gluten-free: Use gluten-free all-purpose flour and gluten-free breadcrumbs; the rest of the recipe stays the same.
- Baked alternative: For a lighter version, coat the chops as directed, place on a greased baking sheet, and bake at 425°F (220°C) for 12–15 minutes, flipping once, until the pork reaches 145°F (63°C).
Storage and Reheating
Store leftover fried pork chops in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a wire rack over a baking sheet and warm in a 350°F (175°C) oven for 8–10 minutes, or until hot and crisp. Avoid microwaving, as it will make the coating soggy. The cooked chops can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use pork loin instead of chops? Yes, you can buy a boneless pork loin and cut it into 4 oz (115 g) slices, then pound them thin. The cooking time will be similar.
Why did my breading fall off? The coating can slip if the pork isn’t dry before dipping, or if the oil isn’t hot enough. Pat the chops dry with paper towels before the buttermilk bath, and make sure the oil is at 350°F (175°C) before frying.
Can I use a deep fryer? Absolutely. Heat the oil to 350°F (175°C) and fry the chops in batches for 2–3 minutes per side. A deep fryer makes the crust even more even.
What if I don’t have buttermilk? Use the milk-and-vinegar substitute mentioned in the Tips, or simply use plain milk—the tang will be milder, but the texture will still be good.
How do I know the pork is done without a thermometer? The crust should be deep golden brown, and the pork should feel firm to the touch. However, a food thermometer is the only reliable way to ensure the safe minimum internal temperature of 145°F (63°C).
Can I make these ahead of time? You can bread the chops and refrigerate them for up to 4 hours before frying. For best crispness, fry just before serving.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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