Beer-Battered Deep Fried Chitlins Recipe
This Beer-Battered Chitlins Recipe is one of our favorite ways to prepare chitterlings here at Uncle Lou’s.
- 2½ pounds cleaned and trimmed Uncle Lou’s Super Clean Chitlins pork chitterlings
- 1 medium onion, quartered
- 1 small potato, peeled and quartered
- 2 teaspoons garlic powder
- 2 teaspoons salt
- Canola oil for frying
- 1 cup beer batter mix, such as McCormick's Fry Easy Beer Batter
- ¾ cups beer
- 1½ cups all-purpose flour
- hot sauce for serving
- Rinse and clean chitlins as desired. In a large pot, add the chitlins, onion, potato, garlic powder and salt. Cover with water by 2 inches. Bring to a boil, then reduce the heat to a simmer. Cover and cook until tender, about 2 hours. Remove from the heat and let cool completely, about 2 hours.
- Pour the oil into a Dutch oven to a depth of 3 inches and heat to 375 degrees F. In a large bowl, add the batter mix. Slowly whisk in the beer until combined; the mixture may be lumpy. In a shallow baking dish, add the flour. Dip a few chitterlings into the flour and then into the batter.
- Place each chitterling into the oil and fry until golden brown, 3 to 4 minutes per side. Using a slotted spoon, transfer the chitterlings to a paper towel-lined plate to drain.
- Serve with hot sauce.