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SANDRA'S CRISPY TENDER CHICKEN GIZZARDS

This is an adaptation of the chicken gizzards
I often eat while at Pikes Place Market in Seattle
~  It works fantastically...
Servings: (2)
Prep: Pre-boil – 1 hr. |
Fry: 1 to 2 Mins.

Posted by Sandra

INGREDIENTS

***Pre-Boil Gizzards
1 lb. fresh chicken gizzards
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon fine-grained kosher salt
pinch of freshly ground pepper

***Dredging/Frying
1 egg, slightly beaten
¼ teaspoon filtered water
Pinch of cayenne

3 tablespoons all-purpose flour
3 tablespoons italian bread crumbs
½ teaspoon paprika

Peanut oil for frying

***Season Gizzards
1 teaspoon cornstarch
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon old bay seasoning
¼ teaspoon fine-grained kosher salt
Pinch of freshly ground pepper

--Toothpicks for serving

METHOD

Trim excess gristle from chicken gizzards. Rinse under cold running water. Place gizzards in a medium saucepan, and then just cover them with cold water, and then add the boil seasonings. Bring to a boil, reduce heat to a simmer and pre-boil ‘covered’ for 1 hr.

Cooling par-boiled gizzards


Strain the gizzards,
and spread out to dry on a paper towel lined plate, and let cool.








Meanwhile, add 1” of oil in an electric skillet or dutch oven and heat to 350 degrees. In shallow bowl, beat the egg, water, and cayenne. In large Ziploc bag, add the flour, breadcrumbs, and paprika; mixing to combine.

Once the gizzards are cool, place in a medium bowl, and toss with cornstarch, onion powder, garlic powder, old bay seasoning, kosher salt and ground pepper.

Dip the gizzards in the egg mixture, and then drop into the ziploc bag with the breading mixture. Shake the bag thoroughly to coat gizzards, and shake off excess.


Perfect lightly browned and
crisp-tender
chicken gizzards


Gently lay the coated gizzards in the hot oil using a slotted spoon (or 'spider'. Cook for just a couple of minutes, until golden brown and crispy. Remove with slotted spoon (or 'spider') to a paper towel-lined plate to drain, and lightly sprinkling with kosher salt while hot.

Serve hot gizzards in a bowl lined with waxed paper; plus toothpicks to spear and eat as an appetizer –

Enjoy!


1 comment:

sandra said...

My Mom made these while I was growing up, and then I later often snacked on them while at Pike's Market during my visits to Seattle. I crave these now and again so came up with this recipe ~ they're scrumptious ;)

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