Air Fryer Shake N' Bake Pork Chops Breading style | Best Recipe Box (2024)

FAQs

What helps breading stick to pork chops? ›

But taking the extra time to soak your meat in buttermilk and let the flour set will ensure that your breading is fully adhered for the perfect breaded pork chops or breaded chicken. This creates a final result that is crispy on the outside, juicy in the middle, and altogether irresistible.

The trick to getting crispy Shake 'n Bake pork chops is to pat dry the pork chops before breading and to cook them in a hot oven so the coating gets crispy and golden.

Dry the pork chops well before dredging them, and don't coat them in too much flour. I've also found that using tongs helps keep the breading on the pork chops, rather than on my fingers.

We recommend using a good cooking thermometer so you can prevent overcooking—this will result in dry pork chops. Once done, let your pork chops rest for at least 10 minutes so all of the juices can sit and meld into the meat.

Rubbing a small amount of flour over the chops helps to add a flavorful crust. We use this trick a lot. When cooking scallops, we add a little flour to the outside so that they brown evenly.

The best breading to use for pork chops depends on personal preference, but a popular choice is a mixture of flour, seasoned salt, pepper, and paprika. Another popular option is a mixture of breadcrumbs, grated Parmesan cheese, salt, pepper, garlic powder, and dried basil.

Boxed shake and bake call for water or egg.

The bottom of your delicious pork chops can get soggy while baking because the expelled juices will pool around the bottom of the chops. This can be avoided by baking your pork chops on a wire rack, which will raise the meat above any pooling liquids, and protect the crispy coating.

Place the breaded chicken on a cooling rack (or a platter) and chill in the refrigerator for about 30 minutes. This cooling time will help the layers of breading ingredients solidify and adhere better after the chicken cooks. Once you start cooking the chicken, be patient and don't flip it over too early.

Is It Better to Bake Pork Chops at 350 or 400? The best temperature for baking pork chops depends on how thick they are, how you've prepared them and your personal preferences. Baking pork chops at 350 degrees F will result in more gently cooked and tender pork chops, but it will take more time.

Why are my breaded pork chops tough? ›

Because pork chops are such a lean cut, they are relatively quick-cooking and prone to overcooking. When they're cooked for even a few minutes too long, whether it's in the oven or on the stovetop or grill, they're quick to dry out, and — you guessed it — become tough, chewy, and less than appealing.

Why are my air fryer pork chops tough? If your pork is tough, it's most likely because they are overcooked. Cooking to an internal temperature of 145F is the perfect temperature for juicy, tender pork chops.

Place the chops in a single layer in the air fryer basket (you cannot stack pork chops in an air fryer). The temperature you should air fry pork chops at is 375 degrees F. Cook them for 5 minutes, then flip them over.

Set the oven temperature to 400° and wrap the pork chops tightly in tin foil. This will prevent them from drying out.

Place the breaded chicken on a cooling rack (or a platter) and chill in the refrigerator for about 30 minutes. This cooling time will help the layers of breading ingredients solidify and adhere better after the chicken cooks. Once you start cooking the chicken, be patient and don't flip it over too early.

My current process is I dry the pork chop, salt it, dip in flour, dip in egg, dip in breadcrumbs, into the hot oil. Cook it on both sides until crispy and brown, then pull it out and let cool on a wire rack.

For example, if you're making pork chops, you want to liberally cover both sides of each chop. Let the meat sit for a while so the seasoning can sink in. In some cases, 15 minutes is enough, but I recommend letting it sit for 2 hours or even overnight (in the refrigerator) to really let it absorb.