2000s Recipes + Menus

Chicken-Fried Ribs

Serves 4
  • Active time:30 min
  • Start to finish:30 min
October 2008
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. View more of our favorite recipes from this issue.

For ribs

  • About 6 cups vegetable oil
  • 2 racks baby back ribs (about 1 lb 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)

For mustard sauce

  • 1/2 cup sour cream
  • 2 tablespoons mayonnaise
  • 1 Kirby cucumber, coarsely grated
  • 2 tablespoons Dijon mustard
  • Equipment:

    a deep-fat thermometer

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 tsp salt and 1/2 tsp 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
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