Chicken-Fried Ribs

11 ingredients
7 steps

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
  • (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

Directions

  1. 1
    Preheat oven to 200°F.
  2. 2
    Heat 3/4 inch oil to 325°F in a deep 12-inch skillet over medium heat.
  3. 3
    Meanwhile, season ribs with 3/4 teaspoon salt and 1/2 teaspoon pepper. Put flour, eggs, and
  4. 4
    in 3 separate shallow bowls. Dredge ribs in flour, then coat with egg, letting excess drip off, and
  5. 5
    .
  6. 6
    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.)
  7. 7
    Stir together sauce ingredients. Serve ribs with sauce.

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