Into a 13x9-inch baking dish, pour buttermilk. Add pork chops, turning to coat.
In a large Dutch oven, pour oil to a depth of 2 inches, and heat over medium-high heat until a candy or frying thermometer registers 350°. In a shallow bowl, whisk together flour, seasoned salt, garlic powder, and chipotle chile powder.
Working in batches, drain pork chops, and dredge in flour mixture. Carefully add to hot oil. Fry for 8 to 9 minutes or until chops are golden brown and an instant-read thermometer inserted into thickest portion registers 145°.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/deep-fried-pork-chops-recipe/