CHICKEN FRIED RIBS RECIPES

Name: Chicken Fried Ribs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: vegetable oil (6 cups, for frying); 2 lbs baby back ribs, cut into ribs; 1/3 cup all-purpose flour; 3 large eggs, lightly beaten; 1 3/4 cups panko breadcrumbs (Japanese bread crumbs); 1/3 cup sour cream; 2 tablespoons mayonnaise; 1 kirby cucumber, coarsely grated; 2 tablespoons Dijon mustard

CHICKEN FRIED RIBS RECIPE - FOOD.COM

Chicken Fried Ribs Recipe - Food.com image

Found this on another recipe site. Easy to prepare and a delicious alternative to wings or BBQ Ribs.

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

vegetable oil (6 cups, for frying)
2 lbs baby back ribs, cut into ribs
1/3 cup all-purpose flour
3 large eggs, lightly beaten
1 3/4 cups panko breadcrumbs (Japanese bread crumbs)
1/3 cup sour cream
2 tablespoons mayonnaise
1 kirby cucumber, coarsely grated
2 tablespoons Dijon mustard

Steps:

Make ribs:.
Preheat oven to 200°F.
Heat 3/4 inch oil to 325°F in a deep 12-inch skillet over medium heat.
Meanwhile, season ribs with 3/4 teaspoon salt and 1/2 teaspoon 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 325°F between batches.).
Make sauce while ribs fry:.
Stir together sauce ingredients. Serve ribs with sauce.
Serve with boiled or mashed potatoes.

Nutrition Facts : Calories 1198.5, FatContent 80.1, SaturatedFatContent 29.5, CholesterolContent 436.4, SodiumContent 774.7, CarbohydrateContent 46.8, FiberContent 2.8, SugarContent 4.6, ProteinContent 68.3

CHICKEN-FRIED RIBS RECIPE | EPICURIOUS

Chicken-Fried Ribs Recipe | Epicurious image

Like the classic steak preparation for which they are named, these crisp _panko_-crusted ribs cook fast, but they're surprisingly tender on the inside.

Provided by Maggie Ruggiero

Total Time 30 min

Cook Time 30 min

Yield Makes 4 servings

Number Of Ingredients 10

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 panko (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

Steps:

Preheat oven to 200°F.
Heat 3/4 inch oil to 325°F in a deep 12-inch skillet over medium heat.
Meanwhile, season ribs with 3/4 teaspoon salt and 1/2 teaspoon 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 325°F between batches.)
Stir together sauce ingredients. Serve ribs with sauce.

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