Fried Chicken Gizzards

 

 Ingredients:

For boiling (tenderizing):

• 1 lb chicken gizzards, cleaned and trimmed

• 2 cups chicken broth or water

• 2 cloves garlic (crushed)

• 1 small onion (quartered)

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp paprika (optional)

For coating and frying:

• 1 1/2 cups all-purpose flour

• 1/2 cup cornmeal (optional, for extra crunch)

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp cayenne pepper (optional)

• 1 tsp salt

• 1/2 tsp black pepper

• 2 eggs

• 1/4 cup buttermilk (or milk)

• Vegetable oil for frying

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 Instructions:

1. Clean the Gizzards:

   • Rinse gizzards under cold water and trim away excess fat or membranes. Cut any large ones in half.

2. Tenderize by Boiling:

   • In a pot, combine gizzards with broth (or water), garlic, onion, salt, pepper, and paprika.

   • Bring to a boil, then reduce heat and simmer for 45–60 minutes until gizzards are fork-tender.

   • Drain and let cool slightly.

3. Prepare Dredging Station:

   • In one bowl, whisk eggs and buttermilk.

   • In another bowl, mix flour, cornmeal, garlic powder, onion powder, cayenne, salt, and pepper.

4. Coat the Gizzards:

   • Dip gizzards in the egg mixture, then dredge in the flour mixture. For extra crispiness, repeat the process (egg → flour again).

5. Fry:

   • Heat oil in a deep skillet or fryer to 350°F (175°C).

   • Fry gizzards in batches for about 3–4 minutes or until golden brown and crispy.

   • Drain on paper towels.

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