Thin kid goat ribs coated in the classic flour, egg, and breadcrumb sequence, then briefly fried until golden and crisp. Deliberately simple, the recipe protects the tender meat and delicate goat flavor beneath a light crunchy crust.
Turn what you find into an experience you can actually bring to your kitchen.
Have the kid goat cut by the butcher into about 12 thin ribs or chops, ideally of even thickness. Pat them completely dry, check carefully for bone fragments, and gently flatten any meaty section thicker than about 1.5 cm without damaging the bone.
Season the ribs on both sides with salt and black pepper. They do not need a marinade: the goal is to preserve the delicate goat flavor and keep the surface dry so the coating adheres properly.
Prepare three dishes: one with the flour, one with the well-beaten egg, and one with the breadcrumbs. Coat each rib in flour and shake off the excess, dip in egg, then finish with breadcrumbs, pressing gently to create a thin, even, well-adhered crust.
Rest the breaded ribs for 5 minutes on a board without stacking them. The exterior should feel dry and the breadcrumbs should remain attached when the ribs are lifted; this short rest helps the crust stay intact during frying.
Heat the vegetable oil to about 175°C and fry the ribs in small batches for roughly 4 to 5 minutes total, turning to brown both sides. The coating should be golden and crisp. Check the thickest meaty section with a thermometer: it must reach at least 63°C before removal. Do not overcrowd the pot or allow the oil to smoke.
Transfer the ribs to paper towels and rest for 3 minutes before eating. Serve immediately: the crust should crack when bitten while the meat next to the bone remains juicy and tender. These small ribs are best eaten piping hot, even by hand. 🍖
