Southern US Fried Neck Bones
Southern US Fried Neck Bones are a traditional soul food dish made from seasoned pork neck bones that are slow-cooked until tender, then breaded and deep-fried to a crispy golden brown. The dish typically features a savory coating of flour, cornmeal, and spices like paprika, garlic powder, and black pepper. It is a staple in the Southern United States, particularly in African American cuisine, often served as a hearty main course or a flavorful addition to a plate of sides.
🍽️ Nutrition at a glance
This dish is high in protein and fat due to the pork and frying process, with minimal carbohydrates unless a thick breading is used. It provides significant amounts of iron, zinc, and B vitamins, particularly B12, from the meat. A typical serving can range from 400 to 600 calories, depending on portion size and preparation.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 25 g |
| Carbs | 10 g |
| Fat | 35 g |
| Fiber | 1 g |
| Sugar | 0 g |
| Sodium | 650 mg |
| Iron | 2.5 mg |
| Zinc | 5.0 mg |
| Vitamin B12 | 1.5 mcg |
| Niacin (B3) | 6.0 mg |
| Phosphorus | 200 mg |
| Selenium | 25 mcg |
| Potassium | 300 mg |
| Vitamin B6 | 0.4 mg |
Per 4 oz (113 g) of cooked meat and breading (approximately 2-3 small neck bones) · estimated, varies by recipe
💡 What's interesting
Culturally, Fried Neck Bones are a prime example of resourceful cooking, transforming a less expensive, tougher cut of meat into a flavorful and satisfying meal. Nutritionally, the bones themselves, when slow-cooked before frying, can release minerals like calcium and collagen into the cooking liquid, which is sometimes used to make a rich gravy.
