Deep-Fried Chitterlings

Chitterlings Fried garlic on white table, thai style

21597185 / Getty Images

  • Total: 2 hrs 30 mins
  • Prep: 30 mins
  • Cook: 2 hrs
  • Frying Time: 10 mins
  • Servings: 6 servings
Nutritional Guidelines (per serving)
1374 Calories
141g Fat
11g Carbs
20g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 6
Amount per serving
Calories 1374
% Daily Value*
Total Fat 141g 181%
Saturated Fat 22g 111%
Cholesterol 422mg 141%
Sodium 1187mg 52%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 5%
Total Sugars 3g
Protein 20g
Vitamin C 3mg 16%
Calcium 69mg 5%
Iron 3mg 16%
Potassium 140mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Deep-fried chitterlings is a down-home, Southern-style recipe. Chitlins, as they are commonly referred to, are pork intestines, and along with hog maws (pork stomach), are favorites among many Southern families year-round—especially for the holidays.

This delicacy, often categorized as soul food, can be eaten boiled and served simply over rice, or boiled, breaded, and fried as in this recipe. The chitterlings need to be cleaned thoroughly and then boiled for two hours before they are breaded and fried. They're often served with vinegar, hot sauce, rice, collard greens, and cornbread.

Ingredients

  • 2 pounds chitterlings

For Boiling:

  • 2 large onions (chopped)

  • 2 bay leaves

  • 2 teaspoons salt

  • 1/4 teaspoon black pepper

  • 2 cloves garlic (minced)

  • Optional:

    Other seasonings as desired

For Breading and Frying:

  • 1 large egg (lightly beaten)

  • 1 tablespoon water

  • 1 cup fine cracker crumbs

  • 3 cups canola oil (or amount needed for deep frying)

Steps to Make It

Note: While there are multiple steps to this recipe, this pork dish is broken down into workable categories to help you better plan for preparation and cooking.

Clean the Chitterlings

  1. Gather the ingredients.

  2. Soak the chitterlings in cold water in one side of your sink and use the other side for rinsing. If you don't have a two-sided sink, use a large bowl to soak the chitlins while you also rinse.

  3. Examine each one thoroughly, removing all foreign matter by hand under running water.

  4. Repeatedly pick clean the chitterlings under running water, removing any fat and specks that you see.

  5. Once you have cleaned a chitterling, place it in a clean bowl or another container. Repeat with the remaining chitterlings.

  6. After all the chitterlings have been cleaned, they must be rinsed in several changes of cold water. Fill one side of the sink with enough water to cover the chitterlings. Then rinse under running water on the other side of the sink, repeating 2 or 3 more times until the water runs clear or nearly clear.

  7. Once they have been cleaned, make sure to disinfect any surfaces, including your hands, that have come in contact with the chitterlings.

Boil the Chitterlings

  1. Gather the ingredients.

  2. Place the cleaned chitterlings in a large pot with 4 to 5 cups of water or enough to cover them by at least 2 inches.

  3. Add the onions, bay leaves, salt, pepper, garlic, and any additional seasonings as desired.

  4. Bring to a boil.

  5. Reduce the heat and simmer uncovered for 2 hours or until chitterlings are tender, adding more water if necessary.

  6. Using a slotted spoon, remove the chitlins from the water and drain in a colander until cool enough to handle.

Bread and Fry the Chitterlings

  1. Gather the ingredients.

  2. In a small bowl, beat the egg with water and set aside.

  3. Spread the cracker crumbs on a piece of waxed paper and set aside.

  4. Heat the oil in a deep fryer or Dutch oven to 370 F.

  5. While the oil is heating, cut the boiled chitterlings into 1-inch pieces.

  6. Dip each piece into the egg mixture, letting the excess drip off.

  7. Roll the chitlins in the cracker crumbs.

  8. Carefully add to the hot oil and fry until golden brown.

  9. Drain on paper towels.

  10. Serve the chitterlings while they're hot.

Tips

  • If you don't have a two-sided sink, use a large bowl or bin to soak the chitlins.
  • Be sure not to crowd the pot when frying the chitterlings. This will lower the temperature of the oil and the chitlins will become greasy.


Recipe Variation

You can use flour instead of the cracker crumbs if you prefer.