Get ready to dive into a classic Southern culinary adventure that will tantalize your taste buds and challenge your cooking skills! Deep Fat Fried Chitterlings are not just a dish; they're a cultural experience that transforms humble ingredients into a crispy, golden masterpiece. If you're brave enough to explore a traditional Southern delicacy that's been warming hearts and satisfying hunger for generations, you're in for a treat that will make your kitchen smell like pure comfort and tradition.
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Cuisine: Southern
Serves: 6 servings
Ingredients
- 2 lbs chitterlings
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp cayenne pepper
- Oil for frying
Instructions
- Clean the chitterlings thoroughly by rinsing multiple times under cold running water. Remove any excess fat, discolored pieces, or foreign materials.
- Place cleaned chitterlings in a large pot and cover with water. Add 1 tablespoon of salt to the water and bring to a boil over high heat.
- Reduce heat to medium-low and simmer the chitterlings for approximately
- 5 to 2 hours until they become tender. Skim off any foam that forms on the surface during cooking.
- Drain the chitterlings and pat them completely dry using paper towels to remove excess moisture.
- In a large mixing bowl, combine cornmeal, all-purpose flour, salt, black pepper, and cayenne pepper to create the seasoned coating mixture.
- Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Use a cooking thermometer to ensure accurate temperature.
- Dredge each chitterling piece thoroughly in the seasoned flour-cornmeal mixture, ensuring complete and even coating.
- Carefully lower coated chitterlings into the hot oil, working in small batches to prevent overcrowding.
- Fry each batch for 3-4 minutes or until the exterior becomes golden brown and crispy, turning occasionally for even cooking.
- Remove fried chitterlings using a slotted spoon and drain on wire rack or paper towels to remove excess oil.
- Let the chitterlings rest for 2-3 minutes before serving to allow the coating to set and cool slightly.
- Serve hot with optional hot sauce, vinegar-based hot sauce, or your preferred dipping sauce.
Tips
- Cleaning is CRUCIAL: Take extra time to thoroughly clean chitterlings, as proper preparation prevents any unpleasant flavors or potential health risks.
- Temperature Matters: Use a cooking thermometer to maintain consistent oil temperature at 350°F for perfect crispy coating.
- Batch Frying is Best: Never overcrowd the fryer - this ensures each piece gets evenly crisp and golden.
- Pat Dry Completely: After boiling, ensure chitterlings are completely dry before coating to achieve maximum crispiness.
- Seasoning Hack: Feel free to customize your coating mix with additional spices like garlic powder or smoked paprika for extra flavor.
- Safety First: Always use long-handled utensils and be cautious when working with hot oil.
- Serving Suggestion: Pair with hot sauce, collard greens, or cornbread for an authentic Southern meal experience.
Nutrition Facts
Calories: 833kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 100mg
