Best 7 Fried Chitterlings Chitlins Recipes
In the realm of culinary delights, fried chitterlings, also known as chitlins, stand out as a unique and flavorful dish steeped in cultural heritage. These delectable morsels, derived from the intestines of various animals, primarily pigs, have captivated taste buds across continents and generations. Prepared with meticulous care, chitlins undergo a thorough cleaning process to remove impurities, ensuring a palatable and enjoyable experience. Once cleansed, they are seasoned with an array of aromatic spices, herbs, and vegetables, creating a symphony of flavors that tantalize the senses. Whether simmered in a savory broth, pan-fried until golden brown, or deep-fried to crispy perfection, each recipe promises a culinary adventure that is sure to leave a lasting impression. Dive into the diverse world of chitlins and discover the culinary artistry that transforms humble ingredients into extraordinary dishes.
Check out the recipes below so you can choose the best recipe for yourself!
FRIED CHITTERLINGS RECIPE - HOW TO MAKE FRIED CHITTERLINGS
This deep-fried chitterlings recipe served with remoulade sauce makes for a great appetizer.
Provided by Soul Food Chief
Categories appetizer
Time 2h30m
Yield 10
Number Of Ingredients 10
Steps:
- Start off by cleaning and preparing your chitterlings for cooking. Examine each chitlin thoroughly removing by hand all foreign matter. The best way to do this is under running water. Under running water, you need to repeatedly pick clean each chitlin. While picking clean the chitlins you should remove extra fat and any specks that you see. Finish the cleaning process off by washing your chitterlings 3 or 4 times.
- Place your chitterlings in a large pot, add 4 to 5 cups of water, chopped onions, bay leaves, minced garlic, vinegar, red pepper, and other seasonings as desired.
- Simmer over medium-low heat for 2 hours or until chitterlings are tender. Remove from heat and rinse under cold running water. Cut the boiled chitterlings into oyster size pieces and set aside.
- Beat egg with 1 tablespoon water. Now dip each piece of chitlin into the egg mixture then roll in crumbs.
- Fry chitlins in hot oil at about 370° until golden brown.
Nutrition Facts : ServingSize 1, Calories 550 cal, Fat 47.8 g
CREOLE CHITTERLINGS (CHITLINS)
There are some recipes that are called Southern however, the Creole and Cajun culture in itself cooks different than the rest of the south. I believe this simple recipe does the heritage justice.
Provided by Walita J Powell
Categories Meat and Poultry Recipes Pork
Time 6h20m
Yield 16
Number Of Ingredients 11
Steps:
- Clean the chitterlings by removing all the specks and fat with specks on them. Rinse in several changes of salted water. Place them in a large pot and fill with enough water to cover. Bring to a boil, drain, rinse and fill with enough water to cover again.
- Return to the heat and add the potato, onions, green pepper, garlic, celery and vinegar. Season with salt, bay leaf, Creole seasoning and red pepper flakes. Cover and simmer over medium heat for 3 to 4 hours. Chitterlings should appear clear to white in color.
- Cut the chitterlings into 1 inch pieces and return to the pot. Pour out most of the cooking liquid. Discard the potato, onions, celery and bay leaf. Heat the chitterlings through and serve with your favorite side dishes. Store the leftovers in the refrigerator. Like so many other great soul food dishes, chitlins taste even better after the flavor has soaked in for a few hours.
Nutrition Facts : Calories 494.2 calories, Carbohydrate 6.9 g, Cholesterol 548.4 mg, Fat 40.3 g, Fiber 1.1 g, Protein 25.6 g, SaturatedFat 18.9 g, Sodium 946.6 mg, Sugar 1.4 g
FRIED CHITTERLINGS (CHITLINS)
Make and share this Fried Chitterlings (Chitlins) recipe from Food.com.
Provided by Zaphro
Categories Pork
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Put the chitterlings in a large pot along with your 3 quarts water, onion, pepper, and salt.
- Boil them for 1 1/2 hours or until tender. Add a little extra water if necessary.
- Prepare a large cast iron skillet with 1/4 stick of butter. Remove chitterlings from pot and slice.
- Add to the preheated skillet. Stir as you lightly brown them.
- The chitterlings should be thoroughly done and almost falling apart. You can serve them with your favorite side dishes such as greens, maccaroni and cheese, or rice. I actually prefer to eat them by themselves, with several splashes of hot sauce.
Nutrition Facts : Calories 1145.9, Fat 105.8, SaturatedFat 50.5, Cholesterol 903.7, Sodium 814.3, Carbohydrate 2.9, Fiber 0.5, Sugar 1.2, Protein 43.7
HOT SOUTHERN CHITTERLINGS
Chitlin's are considered a delicacy (a special and desirable food) in South Carolina and other parts of the South. One of the great southern dishes. High in fat but pretty darn good!
Provided by brwnsuga58
Categories Pork
Time 6h
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Clean and wash chitterlings by pulling off the fat and debris.
- Soak in salted water to clean.
- Put chittlerings in water.
- Add garlic, onions, chile' pepper, vinegar, salt and pepper.
- Cook 3-4 hours.
CHITTERLINGS - CHITLINS
Our frugal forefathers used everything but the squeal at butchering time. Chitterlings (small intestines of hogs) are available at Southern butcher shops. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate.
Provided by Molly53
Categories Pork
Time 1h36m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Wash chitterlings very thoroughly and cover with boiling salted water.
- Add cloves and red pepper.
- Cook until tender, about 90 minutes (add more water if necessary).
- Drain; cut in pieces the size of oysters.
- Heat oil or fat to 370F in a fryer or large skillet.
- Dip each piece in egg beaten with water followed by a dip into the cracker crumbs.
- Fry until golden brown.
DOWN HOME CHITTERLINGS
Chitterlings or pork intestines are a favorite among Southern families. Traditionally, they are prepared during the holiday season, but deep freezing makes them available year round. Be sure to wash any surface and your hands thoroughly with a bleach solution to avoid contamination while handling raw chitterlings. Chitterlings are very good and are allowed, in moderation, under some popular Low Carb Diets. Be certain to pass the vinegar and hot sauce. Enjoy!
Provided by KERYNE
Categories Meat and Poultry Recipes Pork
Time 8h
Yield 12
Number Of Ingredients 5
Steps:
- Soak the chitterlings in cold water throughout the cleaning stage. Each chitterling should be examined and run under cold water, all foreign materials should be removed and discarded. Chitterlings should retain some fat, so be careful to leave some on. After each chitterling has been cleaned, soak in two cold water baths for a few minutes. The second water should be clearer. If not, soak in one more bath.
- Place the chitterlings in a 6 quart pot, and fill with cold water. Bring to a boil, then add the onion and season with salt, garlic and red pepper flakes. Be sure the water is at a full boil before adding seasonings, or the chitterlings could become tough. Continue to simmer for 3 to 4 hours, depending on how tender you like them. Serve with spaghetti or turnip greens. Be certain to pass the vinegar and hot sauce.
Nutrition Facts : Calories 312.2 calories, Carbohydrate 1.1 g, Cholesterol 365.4 mg, Fat 26.9 g, Fiber 0.2 g, Protein 16.6 g, SaturatedFat 12.6 g, Sodium 411.8 mg, Sugar 0.4 g
CHITTERLINGS
This is the ultimate soul food. Chitterlings are pork intestines. Traditionally food of poor blacks and whites in the south, chitterlings now is enjoyed by all, regardless of geographic location, economic status, or race. Try it you will like it.
Provided by chiggerhill99
Categories Pork
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Wash chitterlings throughly. Trim fat, leaving a small amount for seasoning. In a large sauce pan, cover chitterlings with water. Add red pepper flakes, minced garlic, black pepper, and salt. Cook chitterlings until tender, 2 to 3 hours. Drain and cut into serving sized pieces. Serve hot, at once.
- Great accompaniments are white beans and turnip greens.
- Pan Fried Chitterlings; Dip boiled chitterlings in cornmeal. Fry in hot shortening until brown.
- Deep Fat Fried Chitterlings; Dip boiled chitterlings in beaten egg, then in crushed saltine cracker. Fry in deep hot fat (375 degrees) until brown.
Nutrition Facts : Calories 1380.8, Fat 125.6, SaturatedFat 57.6, Cholesterol 1164.2, Sodium 1345.1, Carbohydrate 1.2, Fiber 0.4, Sugar 0.2, Protein 58
Tips:
- Choose fresh chitterlings: Fresh chitterlings should be a light pink color and have a mild odor. Avoid chitterlings that are discolored or have a strong odor.
- Clean the chitterlings thoroughly: Cleaning the chitterlings is essential to remove any impurities and ensure that they are safe to eat. To clean the chitterlings, rinse them under cold water and then soak them in a mixture of water and vinegar for at least 30 minutes. After soaking, rinse the chitterlings again under cold water and then pat them dry.
- Season the chitterlings well: Seasoning the chitterlings well will help to enhance their flavor. Some common seasonings used for chitterlings include salt, pepper, garlic powder, onion powder, and paprika.
- Cook the chitterlings until they are tender: Chitterlings should be cooked until they are tender but not overcooked. Overcooked chitterlings will become tough and chewy. The cooking time will vary depending on the method of cooking.
- Serve the chitterlings with your favorite sides: Chitterlings can be served with a variety of sides, such as collard greens, black-eyed peas, cornbread, and hot sauce.
Conclusion:
Fried chitterlings are a delicious and versatile dish that can be enjoyed in many different ways. Whether you prefer them crispy or soft, there is a fried chitterlings recipe out there for everyone. So next time you're looking for a unique and flavorful dish to try, give fried chitterlings a try. You won't be disappointed!
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