Pork:
2 c. flour
1/2 c. cornstarch
2 t. garlic powder
2 t. onion powder
1t. kosher salt, plus more for seasoning
2t. pepper (you can adjust this amount, but pepper adds a lot of flavor)
1 1/2 t. baking powder
1/4 t. cayenne pepper (or regular paprika)
1/2 c. whole milk, divided
2 large eggs
1 (1 lb) pork tenderloin, trimmed
1 c. oil of choice (I use peanut oil)
Gravy:
2 T. flour
1 c. whole milk
1-2 t. bouillion
1/2 c. water, or more
Combine flour, cornstarch, garlic powder, onion powder, pepper, baking powder, salt and cayenne in a bowl.
Transfer 1 c. seasoned flour to shallow dish.
Whisk 6 T. milk and eggs together in second shallow dish.
Stir remaining 2T. milk into remaining flour mixture and rub with your fingers until resembles coarse meal, and transfer to third shallow dish.
Trim tenderloin of fat and silver skin. Cut into 4 equal parts, crosswise.
Pat pork dry with paper towels.
Season with kosher salt and pepper.
Lightly score both uncut sides of pork pieces in 1/4 inch crosshatch pattern.
Working with one piece at a time, coat pork lightly with plain seasoned flour
Place pork between 2 sheet of plastic wrap and pound to 1/4 inch thickness.
Coat pork again with plain seasoned flour, dip into egg mixture, and dredge in flour and milk mixture, pressing firmly to adhere.
Set pork on wire rack set in rimmed baking sheet.
Repeat with remaining pork and refrigerate for 15 minutes or up to 4 hours.
Preheat oven to 200 degrees.
Heat oil in 12 inch heavy skilled over medium heat until shimmering.
Fry 2 pieces of pork at a time until deep golden brown and crisp, 2-3 minutes per side).
Drain on clean wire rack set in clean rimmed baking sheet and place in oven.
Fry remaining pork and arrange on wire rack in the oven.
Heat 1 c. milk in microwave for 30 seconds on high.
Drain all but about 2-3 T. oil in pan (with the most browned bits)
Add 2 T. flour and whisk over medium heat for 2 minutes.
Slowly add warm milk and bouillion, whisking vigorously.
Slowly add water and whisk. Add enough water to get desired consistency.
You don’t want to get it too thick because it will thicken more as it sits.
Taste as you go and adjust seasonings. If you need more salt, add a little more bouillon.
Adapted from America’s Test Kitchen
