Chicken Fried Ribs

• For ribs
• vegetable oil (6 cups, for frying)
• 2 lbs baby back ribs, cut into ribs
• 1/3 cup all-purpose flour
• 3 large eggs, lightly beaten
• 1 3/4 cups panko breadcrumbs (Japanese bread crumbs)
• For mustard sauce
• 1/3 cup sour cream
• 2 tablespoons mayonnaise
• 1 kirby cucumber, coarsely grated
• 2 tablespoons Dijon mustard

1. Make ribs:
2. Preheat oven to 200u0b0F.
3. Heat 3/4 inch oil to 325u0b0F in a deep 12-inch skillet over medium heat.
4. 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.
5. 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 325u0b0F between batches.).
6. Make sauce while ribs fry:
7. Stir together sauce ingredients. Serve ribs with sauce.
8. Serve with boiled or mashed potatoes.

vegetable oil, back ribs, flour, eggs, breadcrumbs, sauce, sour cream, mayonnaise, kirby cucumber, mustard

Taken from www.food.com/recipe/chicken-fried-ribs-329949 (may not work)