In my search for Super Bowl food, I stumbled across this recipe. While I am not making it for tonight, I AM going to mqke it the next time DH and his low GI diet are not home for dinner!

Alexa

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Chicken Fried Ribs

Gourmet : October 2008

by Maggie Ruggiero

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.

Yield: Makes 4 servings

Active Time: 30 min

Total Time: 30 min

For ribs:

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 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 teaspoon salt and 1/2 teaspoon 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.)