Beer Battered Chitterlings

Total Time:
4 hr 40 min
10 min
Inactive Prep:
2 hr
2 hr 30 min
8 to 10 appetizer servings


  • 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

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.

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.


A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.