How to Fry Chitterlings

Chitterlings, or chitlins, are made from the boiled intestines of a pig.

Chitterlings, or as they're commonly known as, chitlins, are a southern soul food delicacy made of boiled hog's intestines. They are cooked in a savory broth and served with a spicy, hot pepper vinegar. Although beloved by many, chitterlings can be something of an acquired taste, especially the strong odor they give off while cooking. One way to get a reluctant person to try chitterlings for the first time is to deep fry them in a peppery batter. Does this Spark an idea?

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1 bucket (10 lbs.) chitterlings, completely thawed
cup vinegar
2 green peppers, seeded and sliced thickly
2 small yellow onions, peeled and quartered
6 garlic cloves, whole and peeled
2 stalks celery, halved
1 tsp. crushed red pepper
1 tsp. salt
1 cup apple cider vinegar
1 potato, raw, skinned and halved
Cheesecloth
2 cups flour
3 eggs
1 cup whole milk
Salt, black pepper and crushed red pepper flakes to taste
Peanut oil for frying

Instructions

- 1
  
  Place the green pepper, onion, garlic, red pepper and celery in the cheesecloth bag. Put the cheesecloth into a large stock pot along with your clean chitterlings and add salt and apple cider vinegar. Add a raw potato to the pot to absorb odors from the vinegar and chitterlings.
- 2
  
  Bring the pot to a gentle boil and reduce heat to simmer. Stir often until the chitterlings can be pierced easily with a fork, which will take approximately 2 to 2 1/2 hours.
- 3
  
  Drain chitterlings and let them cool completely. Cut them up into bite-sized pieces, usually around 2 to 3 inches and set aside.
- 4
  
  Whisk together eggs, milk, flour, salt, black pepper and crushed red pepper in a large bowl. Dredge the chitterlings in the batter, letting them soak in the bowl for one minute.
- 5
  
  Heat the peanut oil on medium-high heat and fry the chitterlings until they are brown and crispy, around eight to 10 minutes on each side.
- 6
  
  Serve chitterlings topped with red pepper vinegar with a side of rice or cornbread to sop up any leftover juices.