Recipe courtesy of Alder Bush

Beer Battered Chitterlings

  • Level: Easy
  • Total: 2 hr 40 min
  • Active: 40 min
  • Yield: 8 to 10 appetizer servings
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2 1/2 pounds chitterlings, cleaned and trimmed

1 medium onion, quartered 

1 small potato, peeled and quartered 

2 teaspoons garlic powder

2 teaspoons iodized salt

Canola oil, for frying 

1 cup store-bought beer batter mix, such as McCormick's Fry Easy Beer Batter 

3/4 cups beer, such as pale ale 

1 1/2 cups all-purpose flour

Hot sauce, for serving 


Special equipment:
a deep-fry thermometer
  1. In a large pot, add the chitterlings, 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.
  2. 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. 
  3. 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.