Crispy Oven Fried Chicken Gizzard Food

FRIED CHICKEN GIZZARD RECIPE

Steps:

• In a mixing bowl, season the chicken gizzards generously with garlic salt and pepper.
• Add the buttermilk and hot sauce. Toss to combine and set aside.
• In a large bowl, add the flour, cayenne pepper, paprika, and Italian seasoning. Whisk until combined.
• Preheat your oil ready for frying. Prepare also a plate lined with paper towels.
• Dredge the chicken gizzards in the flour mixture, then deep fry the gizzards in batches until golden brown, then drain excess oil on your lined plate.
• Serve crunchy fried chicken gizzard to loved ones together with any dipping sauce. Garnish with parsley.

CRISPY OVEN FRIED CHICKEN GIZZARD RECIPE

Steps:

• Clean the chicken gizzard and trim the excess fat and gristle. (Make sure to clean them one by one and remove any leftover dirty part.)
• Cut each gizzard into 2 pieces. (As each gizzard is cut open in the middle so it's naturally 2 connected parts in one gizzard.)
• Add the cleaned gizzards in a saucepan with water. Bring to boil, then lower the heat. Cover with a lid and cook for about 1 hour until tender. Then drain the water. (Check from time to time and make sure there's enough water. Add more if needed)
• In a small bowl, combine batter ingredients and whisk until combined.
• In another bowl, mix together Panko breadcrumbs and garlic powder.
• About 15 minutes before the gizzards are ready, heat oven to 400°F (200°C).
• Add the gizzards into the batter and toss to coat.
• Take each piece of the chicken gizzard with tongs and place it into the breadcrumbs mixture.
• Sprinkle with more breadcrumbs to cover completely. Then press down to adhere. Repeat until all pieces are coated.
• Arrange gizzards on the baking sheet and lightly spray with cooking oil spray.
• Bake for 15 minutes. Flip halfway through. (Broil in the last 1-2 minutes for a golden crispy crumb! Watch very carefully as it can be burned easily.)

FRIED GIZZARDS

Steps:

• Start by trimming the excess fat and gristle from the chicken gizzards.
• Place the gizzards in a pot, add the diced onion, bouillon cube diced, salt, black pepper, smoked paprika, and thyme. Stir, cover, and leave to cook for about 30 minutes. Remove from heat and drain.
• In a medium bowl, add the flour, salt, black pepper, garlic powder, Onion Powder, cayenne pepper, and paprika and whisk until combined.
• Add a few gizzards at a time into seasoned flour and use a spoon to mix them into the flour until well coated.
• Heat oil over medium-high heat. Make sure oil is at least 2-3 inches tall. Add the dredged gizzards inside the oil and fry until golden brown. Drain on a paper towel and serve immediately.

FRIED CHICKEN GIZZARDS

Steps:

• Trim excess fat and gristle from chicken gizzards. Rinse under cold running water.
• Place gizzards in a pot of cold water. Bring water and gizzards to a rolling boil; continue to boil for about 15 minutes. Strain gizzards using a colander. Allow to cool.
• Meanwhile, combine the flour, seasoned salt, pepper, and garlic powder in a plastic bag. Shake well to combine.
• Preheat vegetable oil in a skillet with a lid over medium-high heat to 375 degrees F (190 degrees C).
• Thoroughly coat gizzards with flour mixture and shake off excess. Gently lay the coated gizzards in the hot oil. Cook until brown. Reduce heat to medium; cover skillet with lid and cook another 10 minutes. Remove to paper towels to drain.

SOUTHERN FRIED CHICKEN GIZZARDS

Steps:

• Place the chicken gizzards, celery, onion, bay leaves, and 1 teaspoon of celery salt into a saucepan, and pour in enough water to cover the gizzards by 1 inch. Bring the gizzards to a boil, reduce heat to low, cover, and simmer until tender, about 2 1/2 hours. Pour in more water during simmering, if needed, to keep gizzards covered. Remove the gizzards to a bowl, discard the celery and onion, and reserve the broth.
• Season the gizzards with 1/2 teaspoon of celery salt, the seasoned salt, pepper, Italian seasoning, garlic powder, cumin, and hot sauce, stirring to combine well. Pour 1/3 cup of the reserved broth over the seasoned gizzards, and refrigerate for 30 minutes or more, stirring often. (Save or freeze the remaining broth for another use, if desired.)
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Place the flour in a plastic bag, and pour in the gizzards with their seasoning. Shake the bag to thoroughly coat the gizzards with flour. Gently lower about 1/4 of the gizzards per batch into the hot oil, and fry until golden brown, about 5 minutes per batch. Drain the gizzards on paper towels, and serve hot.

EASY AND CRISPY OVEN FRIED CHICKEN

Steps:

• Wash and semi dry chicken breasts.
• Roll or shake chicken in flour, salt, paprika and pepper mixture.
• Pour small amount of oil in shallow baking dish.
• Lay chicken breasts, boney side up.
• Bake 30 minutes at 375.
• Remove from oven, turn over, return to oven and continue baking for 30 minutes at 375.
• Remove from oven and serve.

MOM'S FRIED CHICKEN GIZZARDS

Steps:

• 2-3 hours prior to cooking. In a large bowl or dutch oven, place gizzards, water and 2 Tbls salt. Let soak. (This draws out that bloody/organ taste). Change salty water every 1/2 hour to hour, for 2-3 hours.
• Drain gizzards. Place drained gizzards on paper toweling, and pat dry.
• Salt and Pepper both sides of the gizzards.
• In a large zippy bag, place flour and salt and pepper.
• In your favorite chicken frying pan (I use Grandma's old cast-iron skillet), melt enough shortening to get 1/4" in the pan.
• Place a handful of gizzards in flour baggie. Shake.
• Remove gizzards from baggie. Shake off excess flour mix.
• Gently place gizzards in the hot shortening. Cover with lid ajar. Cook for 5 mins on Medium-High heat, or until browned.
• Turn gizzards, and cover for another 5 mins or until browned.
• (Pleae note: Gizzards will fry better if cooked in batches. Place cooked gizzards in the oven on 'warm' or 200 degrees, between batches.).
• Enjoy!