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!

SANDRA'S BUFFALO CHICKEN THIGHS

A perfect 'holiday or game day' appetizer...

Servings: (4)
Prep: 15 mins. |
Cook: 25 mins.

Posted by Sandra

INGREDIENTS

***Fried Chicken Thighs

4 chicken thighs, skin on, bone in

4 cups milk

3 cups vegetable oil, for frying

1 tablespoon kosher salt

3/4 cup all-purpose flour

½ teaspoon onion powder

½ teaspoon garlic powder

1 teaspoon paprika

1 teaspoon cayenne pepper

2 eggs, beaten

***Buffalo Sauce

4 tablespoons butter

2 tablespoons cider vinegar

2 tablespoons sriracha sauce (or tabasco)

½ teaspoon garlic powder

½ teaspoon paprika

½ teaspoon worcestershire sauce

½ teaspoon honey

½ teaspoon french’s mustard

kosher salt and freshly ground pepper to taste

HomemadeRanch Dressingor Dip

Homemade Coleslaw

Serve with:

-- Ranch dressing 

-- Celery sticks

-- Coleslaw 

METHOD

In a medium-size saucepan over a medium-high heat, add the chicken, and then pour in the milk. Bring milk to a gentle boil, and then reduce heat to medium-low allowing chicken to simmer in milk until it is cooked through, about 20 minutes. Remove the chicken from the milk, and place on a rack to cool. Allow chicken to rest until warm for about 15 minutes, and then pat dry using paper towels.

Meanwhile to make the buffalo sauce, melt the butter in a small saucepan over low heat. Whisk in vinegar, sriracha sauce, garlic powder, paprika, worcestershire sauce, honey, and mustard. Heat and whisk mixture until butter and buffalo sauce are well blended. Season with kosher salt and ground pepper to taste. Remove from heat, and set aside.

Heat oil in an electric skillet or deep fryer to 375 degrees. Using a large ziploc bag, add salt, flour, onion powder, garlic powder, paprika, cayenne pepper, shake to combine. In a small bowl, beat eggs. Place each piece of chicken, one at a time, in the bag and shake to coat, and then dip chicken into the egg to coat. Place the chicken back into the flour to coat for a second time. Repeat this method with remaining pieces of chicken.

Gently place each piece of chicken into hot oil using tongs, allowing the skin to crisp and turn golden brown in color, just a couple of minutes per side to desired darkness. Do so in batches, if need be (so you do not crowd pan.)  Remove from the oil, and transfer to a paper towel lined plate. Sprinkle with kosher salt while hot.

Take 1/3 of the buffalo sauce and place in a small dipping bowl. Dip each piece of chicken in the remaining buffalo sauce in saucepan, and then let drain for a bit on rack, and then serve. Eat buffalo chicken while dipping in the ranch dressing, and munching on celery sticks in between bites – I serve this with coleslaw as well. - Enjoy!

~~~~~~~~~~~~~~~~~
Tip:  The buffalo chicken thighs are great served warm or at room temperature...

SANDRA'S OVEN BRAISED TEX-MEX CHICKEN

A very flavorful method in which to make
a hearty and rewarding meal that you'll wait in anticipation for...

Servings: (6)
Prep: 15 mins. |
Braise: 1 hr.

Posted by Sandra

INGREDIENTS

4 boneless chicken thighs, cut in half
Kosher salt and freshly ground black pepper
4 strips of bacon, sliced
1 yellow onion, chopped
1 cup chopped celery
1 cup chopped carrots
½ cup chopped red bell pepper
1 fresh jalapeno, seeds, stems, and ribs removed, and finely chopped
4 cloves garlic, minced
1/4 cup quality white wine
2 (15.5 oz. can) cannellini beans, rinsed and drained
--(or your fav. brand of white beans)
1 bay leaf
2 teaspoons poultry seasoning
1-1/4 cup low-sodium chicken stock
1 tomato, sliced
1/4 cup italian seasoned breadcrumbs
1 tablespoon fresh cilantro, finely chopped

--Prepared baguette, sliced on the diagonal
--Coleslaw (Click for recipe here: Sandra's Coleslaw)

METHOD

Begin making coleslaw 2 hours before servings for flavors to meld in refrigerator.

Preheat oven to 350 degrees.

In a large dutch oven, over medium-low heat, brown the bacon until crispy, and remove to drain on paper towel-lined plate (retaining all the drippings in pot). Raise the heat to medium-high and add the chicken, placing it skin side down. Sear the chicken on both sides, and then remove to the same plate as the bacon.  Remove all but 2 tablespoons of the drippings.  Add the onion, celery, and carrots saute for 3 minutes. Add the red bell pepper, jalapeno, and garlic, and continue sauteing for 2 more minutes. Add the white wine, while scraping bits from bottom of pot, and continue to simmer, until reduced by half. Stir in the beans, bay leaf and poultry seasoning. Return the chicken and bacon to the pot, immersing chicken into vegetable mixture. Add the chicken stock, cover, and bake for 20 minutes. Remove casserole from oven, and top with sliced tomatoes, and then sprinkle with breadcrumbs. Return to oven and continue to bake, uncovered, for 15 minutes longer. Serve family style on a large platter, with a sprinkling of fresh cilantro. Place hot baguette slices around casserole. I also like to serve this dish with a side of coleslaw. - Enjoy!