What Type Of Meat Is Florida's Swamp Chicken, Anyway?

Every state has a special foodie claim to fame, and some of the meats used to create these regional delicacies aren't for the faint of heart. Whether it is Rocky Mountain oysters in Colorado or Oregon's gooseneck barnacles, some of these dishes look and sound downright ghastly to some folks, but locals swear by them and claim everyone should try them at least once. Not to be outdone, many Florida-based establishments boast something called swamp chicken on their menus. However, this unusual rarity doesn't contain any fowl.

From the state that brought you the opportunity to sample must-try Beverly soda at Epcot, swamp chicken is the colorful moniker Floridians give to alligator meat. It has been a longtime staple cuisine of the Seminole tribe, along with fish and turtle meat. Yet somewhere along the way, contemporary Florida locals found an appreciation for the taste of the large reptile. Alligator is often described as having a slightly fishy flavor with a texture more akin to pork than poultry. Typically the tail, referred to as the tenderloin, is cut into bite-sized pieces and fried in a savory batter until crispy, but depending on where you order the meat, it might come in several other forms.

Florida isn't the only place you can find swamp chicken meat. Fried alligator is a treat you can see in the Midwest at the Illinois State Fair, and in Louisiana, fried gator "wings" are sometimes served in a flavorful tomato gastrique. When you are parading around the Sunshine State or exploring the Midwest, you may see versatile swamp chicken served in several ways.

Some chefs like to spice up swamp chicken and make their own version of a Nashville hot chicken sandwich, and others like to brown the alligator and serve it with andouille sausage in a savory and smoky gumbo. Gator burgers are popular in some regions, while certain establishments even like to try their hand at incorporating the meat into sushi-inspired cuisine. It can even be the star of a pasta dish by blackening the meat in garlic butter and serving it atop a creamy fettuccine with a hint of lemon. However you come across it, it is worth trying at least once, if for no other reason than the conversations that ensue when you tell someone you once ate gator.