FRIED GIZZARDS
Fried Gizzards - The unique flavor of gizzards matched with a crispy breading? A winning combination.
Provided by Lola Osinkolu
Number Of Ingredients 16
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
Fried Gizzards - crispy fried chicken gizzards with a deep, rich, meaty flavor that are sliced in twisted bits and fried to perfection. The cheapest meat there is that is so tasty and addictive. This could go with almost any kind of dish!
Provided by Imma
Categories Appetizer
Time 1h55m
Number Of Ingredients 18
Steps:
- Place the chicken gizzards in a pot with onion, celery, bay leaves, thyme and smashed garlic - salt . Add 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 1 ½ - 2 hours or more depending on preference .. You may have to add more water , if needed, to keep gizzards covered.
- Drain gizzards in a colander , pick out or remove celery, bay leaves and onion. Reserve the broth or freeze for later use.
- In a large bowl whisk together the flour, cornstarch, baking powder, salt, paprika, garlic powder, onion powder, cayenne pepper, herbs and white pepper.
- When ready to fry dredge the gizzards in the , egg mixture , then the flour mixture, shaking any excess flour. You may use a ziplock bag for this process. Set aside for about 15 minutes.
- Heat oil in a deep fryer or cast iron skillet to 375 degrees F (190 degrees C). Temperature will drop once you add gizzards .
Nutrition Facts : ServingSize 1 cup, Calories 656 kcal, Carbohydrate 82 g, Protein 52 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 696 mg, Sodium 825 mg, Fiber 3 g
FRIED CHICKEN GIZZARDS RECIPE [HOW TO COOK FRIED GIZZARDS]
Here's how to cook up some great tasting fried chicken gizzards. I lived on fried chicken gizzards while I completed college.
Provided by Soul Food Chief
Categories entree
Time 1h10m
Yield 6
Number Of Ingredients 4
Steps:
- Parboil the gizzards before frying them. Place gizzards in a pot of cold water, bring water to a rolling boil and continue to boil for about 15 minutes.
- While the gizzards are boiling, prepare coating mixture for the gizzards. Combine flour and seasoning salt in a paper or plastic bag. Shake well and set seasoned flour mixture aside.
- Once finished boiling, pour gizzards into a strainer or clean sink and allow to cool.
- Preheat enough vegetable oil to cover gizzards in a medium-hard bottom or cast iron skillet (with lid) over medium-high heat.
- Thoroughly coat gizzards with seasoned flour mixture and place into hot vegetable oil. Don't overcrowd the skillet. Cook gizzards on both sides until brown.
- Turn down the heat to medium, then cover skillet with a lid and cook for an additional 10 minutes. Once done remove from skillet and allow to drain on paper towels. Enjoy!
Nutrition Facts : ServingSize 1, Calories 334 cal, Fat 23.8 g
EASTSIDE FISH FRY'S FAMOUS CHICKEN GIZZARDS
Provided by Food Network
Categories appetizer
Time P1DT5h
Yield 4 to 5 servings
Number Of Ingredients 22
Steps:
- Put the gizzards in a stockpot and cover with water by several inches. Add 1/2 tablespoon each pepper and seasoning salt, and bring to a boil. Boil the gizzards for 4 hours.
- Remove the gizzards, rinse with cold water, and then transfer to an ice bath to cool to 41 degrees F. Rinse the gizzards again and remove any gristle. Place the gizzards in a large bowl, cover with fresh cold water, and add 2 tablespoons seasoning salt and 2 tablespoons House Seasoning. Cover and refrigerate for at least 24 hours and up to 48 hours.
- Preheat oil in a deep-fryer to 350 degrees F. Prepare the gizzards: A quarter of the meat needs to be covered with water. If it's not, add more water. Add 3/4 cup Chicken Flour to the bowl and mix until the batter looks like milky water, is not gritty, and has the consistency of a crepe batter. The gizzards should be lightly coated with the wet batter, but the batter will still be runny. Fill a separate plate with more Chicken Flour.
- Remove the gizzards from the wet batter and toss in the dry Chicken Flour to coat. Put the gizzards into a sifter to remove the excess, then add the gizzards to the fryer. Fry for 2 to 4 minutes. Transfer to paper towels and sprinkle with House Seasoning to taste.
- Stir together the sugar, salt, corn flour, all-purpose flour, tapioca, MSG, pepper, lemon peel, citric acid, navy bean flour.
- Stir together the flour, fry mix, seafood seasoning, seasoning salt, garlic powder and black pepper.
FRIED CHICKEN GIZZARDS RECIPE
In this tender chicken gizzards recipe, the gizzards are first marinated in a spicy bath of buttermilk and hot sauce, then battered in a seasoned flour and finally fried to golden brown perfection.
Provided by Jocelyn Delk Adams
Categories Main Course
Time 1h50m
Number Of Ingredients 10
Steps:
- Start by trimming the excess fat and gristle from the chicken gizzards.
- Add buttermilk and hot sauce to a plastic storage bag and shake to combine. Add gizzards to bag and allow to marinate for 1-2 hours.
- To a large bag, add flour, seasoned salt, black pepper, garlic powder, cayenne and paprika and whisk until combined.
- Once gizzards are done soaking, add gizzards a few at a time to seasoned flour bag and shake to evenly coat then place them on a parchment lined baking sheet. Place in refrigerator for 20 minutes to set flour.
- Heat oil over medium high heat. Make sure oil is at least 2-3 inches tall.
- Fry until golden brown then drain on paper towels.
Nutrition Facts : Calories 173 kcal, Carbohydrate 17 g, Protein 15 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 160 mg, Sodium 1626 mg, Sugar 3 g, ServingSize 1 serving
SOUTHERN FRIED CHICKEN GIZZARDS
These flavorful gizzards are always requested at football and holiday parties. I don't know if anyone would show up if I didn't make them. The extra time boiling before frying makes a huge difference in making them tender. Definitely save the broth in the freezer!
Provided by pnutmommy
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 3h30m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 304.6 calories, Carbohydrate 20.7 g, Cholesterol 189.5 mg, Fat 17.1 g, Fiber 1.2 g, Protein 16.5 g, SaturatedFat 3.1 g, Sodium 594.3 mg, Sugar 1.2 g
FRIED CHICKEN GIZZARDS
These country-fried gizzards are yummy!
Provided by ambersch1983
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 55m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 286.7 calories, Carbohydrate 12.3 g, Cholesterol 284.7 mg, Fat 16.1 g, Fiber 0.6 g, Protein 22.1 g, SaturatedFat 3.4 g, Sodium 761 mg, Sugar 0.2 g
FRIED CHICKEN GIZZARDS
Fried chicken gizzards are a Southern staple. One of the best things about fried chicken gizzards is that they are relatively inexpensive and can be cooked up quickly and easily.
Time 15m
Yield 1
Number Of Ingredients 9
Steps:
- Rinse the gizzards and trim off any silverskin. Combine the flour and seasonings in a shallow dish. Dredge the gizzards in the seasoned flour mixture, making sure they are thoroughly coated. Heat oil in a deep fryer (or deep skillet) to 350 degrees F. Add the gizzards, in batches if needed so they aren't crowded, to the hot oil. Cook for 5 minutes or until golden brown. Remove the gizzards from the hot oil with a slotted spoon and let drain on paper toweling. Serve the fried gizzards with ranch dressing, ketchup, or cream gravy, for dipping.
MY MISSISSIPPI BOY'S DEEP FRIED CHICKEN GIZZARDS
We southern girls & guys just love us some fried chicken gizzards. My husband Roy is from Mississippi and he just loves some down home deep fried chicken gizzards. This is just plain goodness. Enjoy these crunchy, smokey & tasty bites of the south. Cooking with Passion, sw:)
Provided by Sherri Williams
Categories Chicken
Time 25m
Number Of Ingredients 9
Steps:
- 1. marinate chicken gizzards in ingredients 2-4 for 8-12 hours.** i prefer overnight, the buttermilk will help tenderize the gizzards**
- 2. drain chicken livers. in a mixing combine all the breading ingredients. place breader in in mixing bowl or bag. bread chicken gizzards...make sure you coat the gizzards evenly
- 3. heat deep fryer to 320 degrees. deep fry for 4-6 minutes or until golden brown. gizzards cook fast. drain on paper towels
- 4. plate up and serve with your favorite hot sauce! **if you wish, you can simmer the chicken gizzards in some water with a little salt, garlic powder & hot sauce for 10-15 minutes. cool, bread then fry**
PAM'S TENDER FRIED CHICKEN GIZZARDS
I grew up liking chicken gizzards so I occasionally have a yen for them. I like them tender, but fried golden brown and crispy. It is hard to get those two descriptions at the same time. If you like them too, try my method and see if you can resist eating more than you should. Yum
Provided by Pam Ellingson
Categories Other Main Dishes
Time 1h30m
Number Of Ingredients 13
Steps:
- 1. Place gizzards into a medium saucepan, and cover with water by about an inch. Add salt and bring to a boil. Lower the heat to medium and boil, covered, until tender. Check after about 45 minutes, and if they are not tender, continue to cook in about 15 minute increments, testing after each.
- 2. When tender to your liking, remove from heat and let cool. (You can do this one day and refrigerate the gizzards in a zip type bag with the juice from boiling to finish later.) When ready to finish, whisk the egg and milk together in a bowl, set aside. Mix the coating ingredients in a pie plate or other shallow container. Heat the frying oil in a 10 to 12" skillet over medium high heat. (It needs to be hot (375°F) but not smoking)
- 3. Remove the gizzards from the liquid and place in the bowl with the egg mixture. Stir until gizzards are all coated and then remove from egg and dip into crust mixture, making sure they are well coated.
- 4. Carefully place the coated gizzards into the hot oil and turn the temperature down to just above medium. Fry until golden on one side, turn and fry on the other side. (Since they are already cooked, this will not take as long as actually cooking them) Remove to a paper towel lined plate to drain, sprinkle with additional salt if needed. Let cool slightly and serve.
FRIED CHICKEN GIZZARDS
Steps:
- Wash the gizzards. Boil them in a little water and salt, till tender. Drain and keep aside. ,Heat oil in a pan. Fry the onions and green chillies, till golden brown. , Add pepper powder, turmeric powder, the cooked gizzards and mix well. , Stir fry for about 5 to 6 minutes, till the gizzards are coated with the pepper masala. , Add more salt if required. , Recipe Courtesy: Anglo-Indian Recipes,
Nutrition Facts : Calories 240, Fat 9 grams, Fiber 2 grams, Protein 4 grams
FRIED CHICKEN GIZZARDS
These deliciously crispy fried chicken gizzards are simmered until tender then battered and fried golden brown, a southern classic.
Provided by Fox Valley Foodie
Categories Appetizer
Time 1h15m
Number Of Ingredients 12
Steps:
- Clean the chicken gizzards as needed.
- Heat a large pot of water on the stovetop to a simmer and add the gizzards. Simmer for one hour to tenderize them, using enough water to cover the chicken.
- Remove chicken from the water and cool in the refrigerator while soaking in one cup of milk.*
- Once cooled, set up your dredging station by mixing the flour and seasonings in a large dish, and beat one egg with two tablespoons of milk in a separate dish.
- Drain the gizzards from the milk and lightly dredge in the flour mixture. Work in batches until all of the gizzards have been coated.
- Place each of the floured gizzards in the beaten eggs and let any excess egg drain off prior to placing directly into the flour mixture for one more coating.
- Fry chicken gizzards in batches in 350 degree oil until golden brown. This will take approximately 5 minutes.
- Remove from oil and drain on a wire rack or paper towels, then serve with your favorite hot sauce or preferred dipping sauce.
Nutrition Facts : Calories 362 kcal, Carbohydrate 28 g, Protein 39 g, Fat 9 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 508 mg, Sodium 1456 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
FRIED CHICKEN GIZZARD RECIPE
There's more to chicken meat than breast and thighs, especially with fried chicken gizzard. Make tender yet crispy golden-brown gizzards for your next meal!
Provided by Recipes.net Team
Categories Fried
Time 25m
Yield 5
Number Of Ingredients 13
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.
Nutrition Facts : Calories 306.00kcal, Carbohydrate 33.00g, Cholesterol 225.00mg, Fat 8.00g, Fiber 1.00g, Protein 24.00g, SaturatedFat 3.00g, ServingSize 5.00 people, Sodium 823.00mg, Sugar 7.00g, UnsaturatedFat 2.00g
FRIED KOREAN CHICKEN GIZZARD
Provided by Daniel Oh
Number Of Ingredients 17
Steps:
- Let's thoroughly clean the gizzards (400 grams): First, give it a quick rinse under running water. Then place them into a mixing bowl. Shake some flour over them. Then thoroughly massage the flour onto the gizzards until it turns into a sticky paste. Then wash it all off under water. Set the cleaned gizzards onto a strainer and let it drip off excess water.
- Next, slice each gizzard down in half vertically (reference video).
- Fill a large work or pot with water. Season with a few shakes of salt. Then bring it up to boil. Once its boiling, add in the chicken gizzards. Let it boil for 10 minutes on high heat. Then reduce to a medium-heat for the rest of the 20 minutes.
- After 30 minutes, turn off the heat. IMPORTANT: Use a soup ladle and save 1/3 cup of the broth (we'll use it later). Then drain the broth and let the gizzards briefly cool off in a strainer.
- Place the boiled gizzards into a mixing bowl. Let's season them with: Salt (1 teaspoon!), Minced Garlic (1 Tablespoon), Minced Ginger (1 teaspoon!), Black Pepper (few shakes), Instant Curry Powder or Cajun Seasoning (1 Tablespoon).
- Then add in 1/3 cup of the broth. Mix it all throughly. Place the seasoned gizzards in the refrigerator for 30 minutes - so it can soak in the flavor.
MOM'S FRIED CHICKEN GIZZARDS
If I had to choose my last meal, it would be my mom's fried chicken gizzards, with mashed potatoes and gravy. Mom still makes them for me every year on my birthday (and on special request!) People either love gizzards or hate them.. For those of us who LOVE them.. here is the recipe that I live for. Hope you enjoy!
Provided by tlea73
Categories Chicken
Time 3h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
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!
FRIED CHICKEN GIZZARDS
If you want chicken gizzards with great flavor this recipe is for you! I love them and so do my kids.
Provided by shawn4824
Categories Chicken
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Wash chicken gizzards under cold water.
- MILK MIXTURE: Wisk together eggs, milk, flour and 1/4 cup steak seasoning.
- add gizzards to milk mixture and allow to marinade in the refrigerator for 30 min to 1 hour.
- FLOUR MIXTURE: Wisk together remaining flour and remaining spices in a large mixing bowl.
- After gizzards get done marinading dredge gizzards in flour mixture.
- preheat 1-1/2" of oil (i use peanut or canola) in a frying pan over medium heat.
- Once oil is ready add gizzards to oil and fry until golden brown (8 to 10 min).
Nutrition Facts : Calories 714.1, Fat 13.8, SaturatedFat 6.1, Cholesterol 303.9, Sodium 423.4, Carbohydrate 109.6, Fiber 6.4, Sugar 1.6, Protein 36.7
CRISPY OVEN FRIED CHICKEN GIZZARD RECIPE
Crispy Oven Fried Chicken Gizzards are so tender and flavorful, perfect for game day and holiday parties. Boiling them before marinating is the key to ensure the super tender texture, and panko bread crumbs create an addictive crunch! No deep-frying! We'll show you how to make these baked chicken gizzards from scratch with step by step guide.
Provided by Izzy
Categories Appetizer Side Dish Snack
Time 1h25m
Number Of Ingredients 12
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.)
Nutrition Facts : Calories 288 kcal, Carbohydrate 26 g, Protein 27 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 349 mg, Sodium 783 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
CHICKEN GIZZARDS WITH GRAVY
Step-by-step, photo illustrated instructions for making Chicken Gizzards with Gravy.
Provided by Steve Gordon
Categories Main Dish
Time 1h45m
Yield Varies
Number Of Ingredients 8
Steps:
- Place gizzards in a colander under cold running water.
- Wash each gizzard carefully, removing any green spots or other debris. Let drain. Place gizzards in a large stock pot and cover with an inch or so of water. Bring pot to a boil, reduce heat, simmer for one hour until tender. Drain off the liquid.
- Place gizzards in a small bowl, cover with buttermilk.
- Place flour in a large zip lock type bag, or brown paper bag.
- Add salt.
- Add black pepper
- Shake ingredients together until fully blended.
- Remove gizzards, gently shaking off the buttermilk.
- Place gizzards in bag with flour mixture. Repeat until all gizzards are in the bag.
- Close the bag and gently shake the gizzards until fully coated with flour.
- Remove gizzards from flour, place on a foil lined sheet pan and let sit for 15 minutes.
- Place oil in skillet, over Medium heat. Heat until oil reaches 350F degrees for frying.
- Gently place the gizzards, one at a time, into the hot grease.
- Fry gizzards until lightly browned, about 3 minutes per side.
- Remove gizzards from oil, place on wire rack to drain and cool.
- Drain all but about 2 Tablespoons of oil from the skillet.
- Add the remaining Tablespoon of flour to the skillet and stir until brown.
- Gradually add the can of chicken broth, stirring quickly to remove any lumps.
- Add the cup of warm water. (Do not add cold water to a cast iron skillet)
- Bring the mixture up to a low boil.
- Gently place the gizzards back into the skillet. Leave uncovered. Simmer for 30 minutes or until tender.
- Serve hot over rice.
- Enjoy!
ZERO CARB FRIED CHICKEN GIZZARDS RECIPE
Steps:
- Add to the Instant Pot, gizzards, bay leaves, garlic, salt, pepper, and water. Set Instant Pot on Sear mode, meat stew, and cook for one hour.
- Heat up the fryer until the green light comes on.
- Add egg white protein to one bowl and some sea salt and black pepper.
- Fry the gizzards for 3 or 4 seconds and then remove them.
- Place gizzards on a plate with paper towels.
- Repeat steps repeat with remaining gizzards. Enjoy!
DEEP FRIED CHICKEN GIZZARDS
Steps:
- Combine water and chicken bouillon in a stock pot and bring to a boil. Add chicken gizzards, return to a boil, skimming off any scum, and cook for 60 minutes. Drain and set aside to cool. Preheat deep-fryer to 375 degrees. Beat eggs in a bowl. In a separate mixing bowl whisk together the flour, salt and pepper. Dip cooled gizzards in the eggs then dredge in the flour mixture, coating them completely. Carefully add coated gizzards to hot oil, in batches, being careful not to over crowd fryer. Adjust heat as needed to maintain temperature between 365 and 375 degrees. Fry until cooked through and deep golden brown. Drain on a paper towels and sprinkle with salt. Serve with ranch dressing or chipotle sauce for dipping.
Nutrition Facts : Calories 430 calories, Fat 12.1758576073333 g, Carbohydrate 36.4606616666667 g, Cholesterol 715.529896 mg, Fiber 2.81015001990398 g, Protein 42.201362514 g, SaturatedFat 3.54992721243333 g, ServingSize 1 1 Serving (284g), Sodium 765.762578433333 mg, Sugar 33.6505116467627 g, TransFat 2.53960116313333 g
STIR-FRIED CHICKEN GIZZARDS
For chicken miscellaneous lovers, a small plate of stir-fried chicken gizzards is enough to make people swallow bowls of rice. The muscles of chicken gizzards and the fragrance of peppers, who can resist such temptation?
Provided by Yami Kitchen
Time 15m
Yield 2
Number Of Ingredients 10
Steps:
- Wash the chicken gizzards, shred them, and marinate them with a mixture of Haitian Gudao cooking wine and chopped pepper for 10 minutes
- Shred the ginger, mince the garlic, cut the dried chili into sections, and cut the green pepper into shreds. Add oil to the pot and heat up, saute the pepper, add the dried chili section, then add the minced garlic and ginger and stir fry until fragrant
- Pour in the marinated chicken gizzards, stir fry over high heat until the chicken gizzards change color, add green pepper shreds and mixed juices and Haitian premium oyster sauce and stir fry. After collecting the juices, start the pan.
THE BEST FRIED CHICKEN GIZZARD RECIPE
Chicken Gizzards--in this Southern fried chicken gizzard recipe, the gizzards are tossed in a spicy batter with buttermilk and hot sauce and then coated in a spicy flour mix and finally deep-fried to golden brown sublimity. These delicious fried chicken gizzards are a staple and favorite dish in superbowl and festive parties. I'm not sure if anyone would drop by at my place if I hadn't prepared these. The secret to making them nice and tender is to spare some extra time to pre-boil them. And if you have any leftover broth, you can use it in the freezer. What is Chicken Gizzard? If you ever watched chicken nibbling at the ground, they are actually eating small pieces of rock and gravel which moves through the chicken's digestive organs and binds to the gizzard. When the chicken eats something, the gizzard shrinks (like a small hand that squeezes). This is necessary to process its food and allow proper digestion. Now, there is at least one fried gizzards lover for every ten fried chicken lovers. You can easily find these in eateries and so I decided I had to concoct a recipe to honor this special Southern favorite here on my blog. Chicken gizzards are basically muscle tissue or organs. They are very small and they have a distinct chewy texture and taste. The taste can be described as something similar to dark meat parts e.g. chicken or bird thighs from a whole bird but harder. How to prepare Chicken Gizzard? Due to their chewy texture, I begin this recipe with a buttermilk batter. The acids in it help bring some of the chewiness and hardness down without affecting much its natural taste. Thanks to the incorporation of salt and pepper, the flavor is slightly amplified (it's best to let these soak in these for some time). There are three steps involved in seasoning the chicken gizzards. The first stage is adding salt and pepper, then transferring these to the seasoned buttermilk and finally to the flour coating. There is spice and flavor in every single piece of the chicken this way. I also love to add a bit of garlic powder to this to add more flavor. You may also add a kick of heat with cayenne pepper and paprika powder. The final stage involves frying these to a golden standard. It's best to use a deep fryer (if you have) so you won't need to flip them over or work with a spread out amount of oil in a pan. This will also help them fry evenly from every side. Fried Chicken Gizzard Recipe Fried Chicken Gizzard Recipe March 18, 2021 Prep: 1 hr 30 min Cook: 25 min Total: 1 hr 55 min Difficulty: Easy Print This By: Cooking Frog Ingredients 1 lbs. chicken gizzards 1 ¼ cup self-raising flour 2 cups buttermilk 2 tsp hot sauce 1 tbsp+2 tsp seasoned salt 1 ½ tsp black pepper ½ tsp cayenne pepper ½ tsp garlic powder ½ tsp paprika Oil (for frying) Directions Step 1 Begin by removing the excess fat and from the gizzards. Step 2 Combine the hot sauce and buttermilk to a plastic storage bag and shake well to combine. Toss in the gizzards and allow to set for a couple of hours. Step 3 Combine the flour, black pepper, garlic powder, paprika and cayenne in a large food-grade bag. Step 4 Once the gizzards are soaked well, add them in a few bathes to the flour mix bag and toss evenly to cover all sides then transfer to a baking sheet lined with parchment paper. Keep in the fridge for 20 minutes to let the flour set. Step 5 Heat a pan with the oil over medium to high heat. Make sure that the oil is min. 2-3" tall. Step 6 Fry until they turn golden brown and transfer on a serving dish lined with paper towels to drain.
Provided by Cooking Frog
Number Of Ingredients 9
Steps:
- Begin by removing the excess fat and from the gizzards. Combine the hot sauce and buttermilk to a plastic storage bag and shake well to combine. Toss in the gizzards and allow to set for a couple of hours. Combine the flour, black pepper, garlic powder,paprika and cayenne in a large food-grade bag. Once the gizzards are soaked well, add them in a few bathes to the flour mix bag and toss evenly to cover all sides then transfer to a baking sheet lined with parchment paper. Keep in the fridge for 20 minutes to let the flour set. Heat a pan with the oil over medium to high heat. Make sure that the oil is min. 2-3" tall. Fry until they turn golden brown and transfer on a serving dish lined with paper towels to drain.
Nutrition Facts : Calories 171
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