This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Fried Chitlins
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- #98190
Who doesn't love fried chitlins? They're salty, greasy, and delicious. Some people say they're an acquired taste, but we think anyone can enjoy them.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 pound pork chitlins
1 cup self rising flour
1 teaspoon black pepper
2 tablespoons oil, more as needed
directions
Start by thoroughly rinsing the chitlins under cold running water to remove any debris. Turn them inside out and remove any excess fat or leftover lining. Soak them in a mixture of water and white vinegar (or lemon juice) for about an hour to help eliminate odors and further clean them.
Rinse the chitlins again under cold water after the vinegar soak. Place them in a large pot and fill it with enough water to cover them. Add onion, garlic, bay leaves, and a bit of salt. Some people also add a little vinegar to the boiling water. Bring the water to a boil, then reduce to a simmer.
Let the chitlins simmer for 2 to 3 hours. This is a crucial step as it tenderizes them. During this time, skim off any foam or impurities that rise to the top with a spoon. Check for tenderness. They should be tender but not overly soft.
Once the chitlins are tender, remove them from the pot and drain them. Let them cool down a bit, then cut them into bite-sized pieces.
Pat the chitlins dry with paper toweling.
Place the flour and pepper in a shallow dish.
Heat the oil in a skillet over medium heat.
Coat the chitlins in the flour mixture, making sure they are fully coated. Shake off any excess flour. Add them to the hot oil (in batches if needed) and cook for 10 minutes per side, until crispy and well browned. Add more oil to the skillet if needed for additional batches.
Remove the chitlins from the oil and place on paper toweling to drain. Serve warm with vinegar and hot sauce or a dipping sauce such as ranch dressing.
recipe tips
Make sure the chitlins are thoroughly cleaned and boiled before frying.
Pat the chitlins dry so the flour coating sticks well.
Don't overcrowd the skillet; fry in batches if necessary for even cooking.
Turn the chitlins occasionally so they cook and brown evenly.
Serve the chitlins while still warm.
Try different dipping sauces to find your favorite combination.
Use caution when working with hot oil to prevent splatters.
common recipe questions
Can I use a different type of flour for this recipe?
If you have all-purpose flour you can make your own self-rising flour by adding 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda to one cup of all purpose flour. Mix well then remeasure for one cup to use in the recipe.
Is there a way to make this dish less greasy?
To reduce greasiness, make sure the oil is hot enough before frying and drain the chitlins well on paper towels after frying.
Can I add other seasonings to the flour mixture?
Yes, you can add seasonings like garlic powder, cayenne pepper, or paprika.
How can I tell when the oil is the right temperature for frying?
The oil should sizzle when a small amount of flour is added. You can also use a thermometer to make sure it's around 350 degrees F.
Can I make this dish gluten-free?
Yes, use gluten-free flour as a substitute for self-rising flour (adding the ingredients listed in this section for making your own self-rising flour).
How should I store and reheat leftovers?
Store leftovers in the refrigerator for up to 3 days and reheat in the oven or air fryer to restore the crisp texture.
Can I prepare the chitlins in advance before frying?
Yes, you can boil the chitlins in advance and then fry them when ready to serve.
What can I serve with fried chitlins?
Serve with vinegar, hot sauce, ranch dressing, or your favorite dipping sauce.
Can I use a deep fryer instead of a skillet?
Yes, a deep fryer can be used, just make sure the chitlins are fully submerged in the oil.
Is there a healthier cooking method for chitlins?
For a healthier version, you can bake the coated chitlins in the oven at 350 degrees F until crispy.
nutrition data
Nutritional data has not been calculated yet.
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