Deep-Fried Chitterlings
A Southern-style preparation for chitterlings involves cleaning, boiling until tender, then breading and deep-frying the pieces until golden brown.
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Instructions
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Thoroughly soak and rinse chitterlings in cold water.
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Examine each piece, removing all foreign matter, fat, and specks under running water, then place in a clean bowl.
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Rinse all cleaned chitterlings 2-3 more times under running water until it runs clear.
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Disinfect hands and all surfaces that contacted the chitterlings.
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Start boiling cleaned chitterlings in a large pot, covered with water by at least 2 inches.
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Add onions, bay leaves, salt, pepper, garlic, and other desired seasonings.
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Reduce heat and simmer uncovered for 2 hours or until tender, adding water as needed.
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Remove chitterlings with a slotted spoon, drain in a colander until cool, then cut into 1-inch pieces.
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Preheat oil in a deep fryer or Dutch oven to 370°F (188°C).
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Beat egg with water in a small bowl and spread cracker crumbs or flour on waxed paper.
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Dip each chitterling piece into egg, then roll in crumbs, coating thoroughly.
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Carefully fry chitterlings in batches until golden brown.
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Drain on paper towels and serve hot.