Deep Fat Fried Chitterlings Recipes

CHITTERLINGS

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.

DEEP FAT FRIED CHITTERLINGS

Steps:

• 1. Cover frozen chitterlings with water Add vinegar and salt. Thaw. (May be done overnight in refrigerator).2. While washing under cool running water, strip most fat particles from lining. Wash chitterlings until clean and white in appearance.3. Cover chitterlings with water bring to a boil. Cover Simmer 1 1/2 Hrs.4. Drain Cut pieces into 1- 1 1/2 inch lengths. Rinse in vinegar water.5. Dip drained chitterlings in mixture of sifted general purpose flour, salt and black pepper Then in mixture of nonfat dry milk, water and beaten eggs, and then in flour mixture. Deep fry at 325°F. until light brown, about 2 minutes.

FRIED CHITTERLINGS (CHITLINS)

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.

DEEP FAT FRIED CHITTERLINGS

Steps:

• 1. Cover frozen chitterlings with water Add vinegar and salt. Thaw. (May be done overnight in refrigerator).2. While washing under cool running water, strip most fat particles from lining. Wash chitterlings until clean and white in appearance.3. Cover chitterlings with water bring to a boil. Cover Simmer 1 1/2 Hrs.4. Drain Cut pieces into 1- 1 1/2 inch lengths. Rinse in vinegar water.5. Dip drained chitterlings in mixture of sifted general purpose flour, salt and black pepper Then in mixture of nonfat dry milk, water and beaten eggs, and then in flour mixture. Deep fry at 325°F. until light brown, about 2 minutes.