| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Vegetables |
|
Shelf life, Shelf1 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Buttermilk |
| 3/4 |
c |
Flour |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Black Pepper |
| 2 |
ts |
Garlic Powder |
| 1 |
ts |
Cayenne Pepper |
| 1 |
tb |
Dried Basil |
| 2 |
ts |
Sage |
| 1 |
lb |
Pork stir fry strips; or pork loin meat |
|
|
; trimmed and cut |
|
|
; into 1/2 inch thick |
|
|
; strips |
|
|
Vegetable Oil for frying |
INSTRUCTIONS
Combine the flour with the next 6 ingredients and mix well.
Dip the pork strips, one at a time, in buttermilk. Then, coat evenly on all
sides in seasoned flour mixture. Allow to sit 1-2 minutes so flour becomes
tacky.
Fry strips in 1 1/2 inches of vegetable oil for 2 1/2 - 3 minutes at 350
degrees until golden brown.
Serve hot with honey dijon cream sauce.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“To ignore God is the height of selfishness”