I’ve been air frying since 2017 and have tested hundreds of air fryer recipes over the years, so when I say this one works, I mean it. These Air Fryer Crispy Fried Pork Chops come out juicy on the inside with a perfectly seasoned, crunchy breading that actually sticks, no dry meat, no sad soggy crust. Just real-deal Southern flavor made easier and lighter, without giving up anything on taste.
This post was originally published in 2017. It has since been updated.
If you enjoy fried pork chops, you will love my Smothered Pork Chops and Southern Fried Pork Chops (if you just have to stand over a pan of grease 😀)
Table of Contents
Ingredients
- Pork chops: I prefer bone-in because bone helps keep the meat juicy while it fries, and adds that old-school flavor you just don’t get with boneless. Boneless pork chops will also work and require less cooking time.
- Creole seasoning: This is where the flavor lives. It seasons the meat and the flour so every bite has flavor, not just the crust.
- Smoked paprika: Adds smoky flavor that takes it up a notch. It gives the crust a little color too.
- Eggs: Helps the flour stick and forms a nice base for that crispy coating. It binds everything so your breading actually stays on while it fries.
- Hot sauce Just a splash in the egg wash wakes everything up and gives the meat a little kick.
- All-purpose flour: Classic for a reason. It fries up crisp and golden, especially when it’s seasoned right. This is where you lock in that crunchy, flavorful coating.
- Oil Spray: I use olive oil I have added to this spray bottle.
How to make Air Fryer Fried Pork Chops
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Pat your pork chops dry with paper towels. This helps the seasoning and breading stick better.
- Season both sides of the pork chops generously with Creole seasoning, smoked paprika, salt, and pepper to taste. Don’t be shy, this is where the flavor starts.
- In a shallow bowl, whisk together the eggs and a few dashes of hot sauce. This is your egg wash that helps the flour coating stick.
- In another bowl, or plastic/paper bag, add your all-purpose flour and season it with a more Creole seasoning, smoked paprika, optional cayenne pepper, salt, and pepper to taste. We’re seasoning every layer. Don’t skip it.
- Dip each pork chop into the egg wash, then dredge it in the seasoned flour. Press the flour on firmly so it sticks. Shake off any excess, and set the breaded chops aside.
- Let the chops rest for 10–15 minutes before air frying. This helps the coating set and keeps it from falling off during cooking.
- Spray the air fryer basket and both sides of the pork chops with a light mist of oil. This helps them crisp up and turn golden.
- Place the pork chops in the basket, leaving space between each one. Air fry at 400°F: Boneless chops: 10–15 minutes and Bone-in chops: 15–22 minutes. Flip halfway through cooking and lightly respray if needed.
- Check for doneness with a meat thermometer—you're looking for 145°F inside.
- Let them rest on a wire rack for a few minutes before serving to keep the crust crispy.
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How to Keep the Breading From Intact and From Falling Off
- Pat the chops dry first. Moisture is the enemy. Blot them with paper towels before seasoning or dredging so the flour sticks properly.
- Don’t skip the dredge steps. Season the meat, dip it in flour (or a flour–buttermilk–flour combo), and press that coating on. Don’t just dust it, really pack it in so it clings.
- Let them rest after dredging. After breading, let the chops sit on a baking rack or plate for 10–15 minutes. This helps the coating set and stick before it hits the oil.
- Use the right oil temperature. If the oil’s too cold, the breading soaks up oil and slides off. Too hot, and it’ll burn before the inside cooks. Aim for 350°F for that perfect fry.
- Don’t overcrowd the pan. Fry in batches. If the pan’s too full, the temperature drops and the breading gets soggy and loose.
- Flip gently. Use tongs and turn carefully. No poking, dragging, or flipping over and over. One flip is enough once the first side is golden.
- Rest on a wire rack, not paper towels. Paper towels trap steam and make the bottom soggy, which can loosen the crust. A rack keeps everything crispy and locked in place.
How to Keep Them Crispy
- Don’t skip the oil spray. A light mist of oil over the breaded chops before air frying helps them brown evenly and crisp up. It’s the key to that golden, crunchy crust.
- Don’t overcrowd the basket. Give each chop space so the air can circulate. If they’re packed in tight, they’ll steam instead of crisp.
- Flip halfway through cooking. This makes sure both sides get that even crunch and don’t soften on the bottom.
- Use a wire rack after cooking. Rest them on a rack, not a plate. That keeps the bottom from getting soggy while they cool.
- Avoid covering with foil or lids. Covering traps steam, which softens that crisp coating fast.
- Eat them fresh. Like most fried foods, they’re crispiest right after cooking. Reheating in the air fryer helps, but nothing beats fresh out the basket.
How to Air Fry Boneless Pork Chops
Boneless pork chops (about ½ to ¾ inch thick) will cook faster than bone-in. These will take 10-12 minutes to cook. Be sure to flip halfway and keep an eye on them near the end to avoid drying them out.
Air Fryer Fried Pork Chops (Crispy Breaded)
Ingredients
Pork Chops
- 4 bone-in pork chops I love center-cut. See notes.
- 1 teaspoon Creole Seasoning Feel free to use your favorite spice blend.
- ½ teaspoon smoked paprika Divided into ½ teaspoon portions.
- salt and pepper to taste
Breading
- 1-2 eggs Beaten
- 1-2 teaspoons hot sauce Optional for spicy.
- ¾ cup all-purpose flour
- 1 teaspoon Creole Seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper Optional for spicy.
- cooking oil spray
Instructions
- Pat your pork chops dry with paper towels. This helps the seasoning and breading stick better.
- Season both sides of the pork chops generously with Creole seasoning, smoked paprika, salt, and pepper to taste. Don’t be shy, this is where the flavor starts.
- In a shallow bowl, whisk together the eggs and a few dashes of hot sauce. This is your egg wash that helps the flour coating stick.
- In another bowl, or plastic/paper bag, add your all-purpose flour and season it with a more Creole seasoning, smoked paprika, optional cayenne pepper, salt, and pepper to taste. We’re seasoning every layer. Don’t skip it.
- Dip each pork chop into the egg wash, then dredge it in the seasoned flour. Press the flour on firmly so it sticks. Shake off any excess, and set the breaded chops aside.
- Let the chops rest for 10–15 minutes before air frying. This helps the coating set and keeps it from falling off during cooking.
- Spray the air fryer basket and both sides of the pork chops with a light mist of oil. This helps them crisp up and turn golden.
- Place the pork chops in the basket, leaving space between each one. Air fry at 400°F: Boneless chops: 10–15 minutes and Bone-in chops: 15–22 minutes. Flip halfway through cooking and lightly respray if needed.
- Check for doneness with a meat thermometer—you're looking for 145°F inside.
- Let them rest on a wire rack for a few minutes before serving to keep the crust crispy.
Notes
Nutrition (displayed with net carbs)
Frequently Asked Questions and Pro Tips
If you’re breading the pork chops, a light spray of oil (like avocado or olive oil spray) helps the coating brown evenly and crisp up, just like it would in a skillet. It also keeps the breading from drying out or looking powdery.
If you're doing a naked chop (no breading), you can skip the oil or just rub a little on the outside for flavor and moisture. The air fryer will still get you a juicy chop with a nice sear.
I recommend 400 degrees.
Bone-in pork chops can take anywhere from 15-25 minutes to cook depending on how thick they are and how crispy you like them. They should be golden and cooked through with an internal temp of 145°F. Use a meat thermometer to test and ensure they are done.
Don’t overcook them! Use a meat thermometer and pull them at 145°F. Let them rest for a few minutes after cooking to lock in the juices.
You can, but don’t overcrowd the basket. Cook in batches so the air can circulate and everything crisps up properly. Don't stack pork chops.
Place them in an airtight container with a paper towel underneath to soak up any excess moisture. This helps keep the crust from getting soggy. Store in the fridge for up to 3–4 days.
Pop them back in the air fryer at 350°F for 5–7 minutes. Good as new—crispy outside, juicy inside. Skip the microwave unless you’re okay with soft breading (I’m not 😅).
Wrap each chop in foil or plastic wrap, then place in a freezer-safe bag. Freeze for up to 2 months. Reheat straight from frozen in the air fryer at 350°F for 12–15 minutes.
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Jessica says
I need to get an Air Fryer ASAP- these look so good and so darn easy!!! Drooling over here.
kristen says
My sister just sent me this recipe and said I had to try it, you convinced her to lover her Air Fryer.
Adriana Lopez Martin says
I enjoy fried pork chops very tasty but I seldom make them due to the fat content. Now I will need to buy an air fryer =)
Leslie says
Oh, my goodness, yes! I need an air-fryer. These look so fabulous.
Jessica Robinson says
These pork chops look amazing!! I'm going to try your recipe in a cast iron skillet. Oh they look so good!
Kim says
Mine dis not come out as crispy, I dis 15 min..i did flip and top cam out crisper than bottom..temp of chops when I took them out were almost 170 and I didnt want them to dry out..anything I could've done different? I did dry them and followed all instructions. My air fryer has racks. So easy and fast .
staysnatched says
Whenever you can’t get food to crisp you should spritz more oil. It works for me every time.
Court says
Try spraying with cooking oil !!
Daniela says
Yum! These pork chops look delicious! And I love the idea of putting them in a sandwich.
Emily says
Southern food is the best food! These pork chops look amazing!
Beverly Wallace says
3oz pork chop is 5 Weight Watchers Smart Points.
Linda says
I forgot to spray them with cooking spray. The breading stuck to the basket and chops didn't brown. They still tasted good.
Bonnie says
I had this issue as well. I feel like the instructions said put in bag with buttermilk and flour for 30 mins. That’s what I did. But I think it should be marinated in the buttermilk first then coated dredged in flour.
Hazel Ohnesorge says
I just got my air fryer today and this recipe will be the first meal cooked in it. The chops look amazing.
Hope mine turn out as good.
staysnatched says
Awesome! Definitely let me know what you think of the recipe!
Melinda says
Love it and easy to do
staysnatched says
I'm glad you enjoyed it!
Kenda says
Girl, this was delicious! I made three boneless pork chops so I added about 5 more minutes and an extra flip. Absolutely delicious! I used Lawry’s seasoning salt, pepper and some Italian seasoning. I used whole milk and a pinch of white vinegar since I didn’t have buttermilk. This made my Southern heart and belly so happy!
staysnatched says
Wonderful! I love the Italian Seasoning. I will add that to mine next time!
Katie Wing says
What does the white vinegar do? I don’t have buttermilk
Anonymous says
White vinegar added to milk makes buttermilk.
norma says
cider vinegar works as we'll
Connie Edmoy says
@staysnatched, can you use eggs instead of butter milk
staysnatched says
Sure, if you like.
Carletha says
What can I use in place of buttermilk
staysnatched says
There's no substitution. You can omit it, but your results will vary. Buttermilk is used in traditional southern cooking and will make the pork chops crisper.
Missmarquisha says
You can make buttermilk by adding lemon juice or vinegar to regular milk.
This recipe is a keeper! Thanks
staysnatched says
So happy you enjoyed it! I hope you try more recipes!
Cheree says
I made these tonight and it looked nothing like the picture, but it was very juicy and I did it for 20 minutes
staysnatched says
Maybe with more practice you can get yours to look more like the photos. If you need the pork chops to crisp more, try spraying them with a little more oil.
Sylvia Newton says
Making chops now and first set came out awesome and juicy in my air fryer
It tastes great so juicy
staysnatched says
So glad you enjoyed them.
Bob Anderson says
We are cooking some chops for dinner as we speak Hope they turn out good!!
Melissa Pitcock says
Do the chops have to be thawed or will it work with them being frozen?
staysnatched says
I never cook from frozen. You can. Monitor them to adjust the cook time.
Sharon says
Can't wait to try this tonight! A lot of people miss "preheating" their Air Fryer. I've found that it make a world of difference in how accurate cooking times are & whether sufficient browning occurs. 5 minutes at desired temperature with the air fryer empty is all it takes!
staysnatched says
Thank you for sharing your tip!
Judy says
Walmart has a 2.5 qt. For 1 to 2 people for $39.99. I think it is Farberware. What do you think.
staysnatched says
I would recommend a larger one, 5quart at least.
Elizabeth says
@Judy,
John Kent says
I make mine using crushed sweet and spicy pork rinds as breading. The flavor, moisture, and crunch are astounding.
staysnatched says
Great tip. Thanks for sharing!
Evan says
Novice cook here, again. Thankfully, the chops still taste great, and my lack of common sense about the cooking spray and the better method of breading the chops has been taken care of. My suggestions still apply, but late dinner tome crisis averted tonight!
john says
Can you do these using shake and bake?
staysnatched says
I've never tried it, but I would assume so.
Will says
I notice my meats were cooking much better and with more flavor
Anonymous says
Confused. Instructions are "Cook the pork chops for 15 minutes on 380 degrees. Flip the pork chops over to the other side after 10 minutes" which is 25 min but the tips say "For really crispy pork chops you can cook them up to 20 minutes." Soo.....what?
staysnatched says
Cook the pork chops for 15 minutes, during that 15 minutes flip them over at 10. If you want crispy pork chops, and find at 15 minutes they aren't crisp, follow the tips.
Jan says
Using crushes pork rinds for breading after buttermilk makes a delicious crust!
staysnatched says
Thanks for sharing that!
pat says
made recipe came out perfect.
thank you. pat.
staysnatched says
You're welcome! Glad you enjoyed them!
Bette says
I didn't have buttermilk, but I really wanted to try this recipe, so I used about 1/3 cup bottled ranch dressing. They were great! This is the first time I tried to actually cook something--all the other times, I've just reheated frozen foods. Thanks for developing this.
staysnatched says
That’s an interesting substitute! Glad it worked well.
Annalisa Mena says
Love, Love, Love this recipe. We used to frequent a local restaurant specializing in Louisiana foods - fried pork chops were one of my favorites. Had to stop going as we aged and realized we needed to focus on our health a little more! All that to say, THESE were every bit as GOOD! I've made them twice now. I learned some breading lessons and managed a more thorough covering the 2nd time but both times the meal was super moist, flavoring was tasty and it was a hit for all who ate it. I've shared your website with many others to try this very recipe (and others). I just ordered your cookbook today too! THANKS!!
staysnatched says
Thank you so much! I'm glad you enjoyed them!
Wakky says
Wow! Amazing idea. I’m gonna try that too.
staysnatched says
I hope you enjoy the air fryer pork chops!
Sara Basham says
These are amazing! I have three very picky children and this recipe is something we all can agree on! Thank you!!
staysnatched says
I love when I can impress the children!
Grace says
Delicious recipe! I went with the crispy recommendation and cooked them for 20 minutes. Will be making again soon. Thank you!
staysnatched says
Awesome! I'm so glad you enjoyed them.
Mary Latrick says
I made these tonight from the air fryer cookbook. I added some honey mustard in the breading and they were perfect. Crispy on the outside and tender inside. I can’t wait to try more recipes!
staysnatched says
I love the honey mustard idea!
Judy . says
Excellent. Quick and easy. Loved by my 14 year old grandson (he might have eaten 3) and rest of the family. Pork chops were not tried out. Highly recommend
staysnatched says
I love to hear that. Glad they weren't dry.
Tina says
DELICIOUSNESS!!! I opted out of the breading (Brandi has everyone covered in her notes), but this simple recipe still delivered on all the flavors, and ease of prep. Adding to my weekly rotation!
staysnatched says
Wonderful! I'm glad you enjoyed these.
Scott Whall says
Yep...another solid recipe!!!! Took a chance with the Air Fryer on this one, but the results were WELL WORTH IT!!! Thanks Brandi!!!!
staysnatched says
You're welcome! I'm glad you enjoyed them.
Nadine Edwards says
Can you do the same in the air fryer oven
staysnatched says
I haven't tried it. I recommend testing it out and keeping a watchful eye.
Tara says
These were delicious! My 5 year old gave them 2 thumbs up as well!
staysnatched says
Yay! I love to hear it.
Wife of taxman says
I followed this pretty much to the letter and my pork chops weren’t any where near crispy although they were good. I cooked them for 15 min turning after 10.
staysnatched says
Everything crisps in my air fryer. Chicken pork chops, etc. You may need to look into a different one.
Elisa says
Highly recommend! Easiest and most delicious pork chop recipe. I used bone-in thin chops. They were juicy and so flavorful.
staysnatched says
Yay! I love to hear that.
Fallon B says
Pork chops are my least favorite protein but my husband loves them. I am SO HAPPY I stumbled upon this recipe because we both LOVED it. The pork chops were juicy and super flavorful. I don't like breading so I just omitted the flour like was suggested and they came out perfect. This will definitely be a go-to recipe from now on.
staysnatched says
I'm glad he enjoyed them.
Donna says
I cooked them for 20 minutes and they still have dry flour on them. I goofed somewhere.
staysnatched says
It sounds like you didn’t spray them with oil.
Julie Faughnan says
Cook pork chops using this recipe all the time in my air fryer. Instead of using flour, I dip my pork chops in parmesean cheese which makes a crunchy coating with as many carbs from the flour. I tend to cook my pork chops closer to 12 minutes and let them sit for a few minutes before serving.
staysnatched says
I love that!
Rose says
Yours look really great and I was so excited to make these today, but, mine did not brown after 14 minutes. I have put them back in for 5 minutes at 400. I so hope they aren’t dry. I usually have great luck with the air fryer.
staysnatched says
Yours were probably larger than mine or you used a different air fryer brand. Always use a meat thermometer and you can never go wrong.