Crispy Pig Tails Recipe
Strips of rib meat lightly breaded and fried served with barbecue sauce for dipping
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Ingredients
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Ingredients
Method
Instructions
- 1
Prepare the Pig Tails
Rinse the pig tails (or rib meat strips) under cold water and pat dry with paper towels. Cut the meat into strips if not already done.
- 2
Make the Breading
In a large bowl, combine the all-purpose flour, cornstarch, salt, black pepper, garlic powder, onion powder, and paprika. Mix well.
- 3
- 4
Bread the Meat
Dip each strip of pig tail first into the egg wash, allowing excess to drip off, then coat it in the flour mixture. Make sure each piece is well coated.
- 5
Heat the Oil
In a large heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C).
- 6
Fry the Pig Tails
Carefully add the breaded strips into the hot oil in batches, being careful not to overcrowd the pot. Fry until golden brown and crispy, about 4-5 minutes. Use a slotted spoon to remove and drain on paper towels.
- 7
Serve
Serve the crispy pig tails hot with barbecue sauce on the side for dipping.
