Servings: 6/Prep Time 15/Cook Time 10

2 pounds center-cut boneless pork loin, cut into 6 equal pieces 2 pounds center-cut boneless pork loin, cut into 6 equal pieces
2 Cups buttermilk 2 Cups buttermilk
2 eggs 2 eggs
1 teaspoon garlic powder 1 teaspoon garlic powder
1 Cup all-purpose flour 1 Cup all-purpose flour
1 teaspoon salt 1 teaspoon salt
1/2 teaspoon black pepper ½ teaspoon black pepper
2 sleeves saltine crackers, crushed (about 80) 2 sleeves saltine crackers, crushed (about 80)
1/2 teaspoon cayenne pepper ½ teaspoon cayenne pepper
1/3 Cup peanut oil ⅓ Cup peanut oil
6 Softs hamburger buns, split 6 Softs hamburger buns, split
1 1/2 Cups shredded iceberg lettuce 1 ½ Cups shredded iceberg lettuce
2 tomatoes,s sliced 2 tomatoes,s sliced
12 dill pickle slices 12 dill pickle slices
1/2 red onion, thinly sliced ½ red onion, thinly sliced

Slice each pork piece horizontally almost in half, stopping 1 inch from other side. Open like a book. Place pork between 2 sheets of wax paper and pound to ¼-inch thickness.
In a shallow dish, whisk buttermilk, eggs, and garlic powder. In another shallow dish, combine flour, salt, and black pepper; mix well. In a third shallow dish, place cracker crumbs and cayenne pepper; mix well. Dip pork in buttermilk mixture, shaking off excess. Dredge pork in flour mixture, then dip again in buttermilk mixture. Place in cracker mixture, coating evenly on both sides.
In a large skillet over medium-high heat, heat oil until hot. Fry pork in batches 3 to 4 minutes per side or until golden brown and cooked through. Place on paper towel-lined platter.
Place pork on buns and top with lettuce, tomato, pickles, and onion.