Southern Fried Gizzards, Stewed
The initial stewing makes these gizzards melt-in-your-mouth tender, and yields a very flavorful chicken stock for other uses. Adapted from a recipe by Chichi Wang at Serious Eats. http://tinyurl.com/lsx3vw
- Ready In:
- 1hr 35mins
- 1 lb chicken gizzard
- 3 garlic cloves
- 1 small onion, halved
- 1 small carrot
- 1 bay leaf
- herbs, of your choice such as thyme and majoram
- 1 cup all-purpose flour
- 2 teaspoons salt (to taste)
- 1 teaspoon cayenne pepper (to taste)
- 1 1 teaspoon Lawry's Seasoned Salt or 1 teaspoon onion powder
- 1 egg, beaten
- In a pot, combine gizzards with garlic, onion, carrot, bay leaf and herbs. Add enough water to cover and bring to a boil. Reduce to a simmer and cook 40-60 minutes, until gizzards are fork tender. Drain gizzards and cool to room termperature. Reserve broth for another use.
- Cut gizzards into 1/2" chunks, working around any gristle or tendons.
- Combine flour with salt, cayenne and seasoning. Beat egg in a small bowl.
- In a pot or deep skillet, heat 1 1/2 to 2 quarts of vegetable oil to 350°F Dip each piece of gizzard in egg, then in flour. Be sure to coat them well or the coating will not be crisp.
- Place coated gizzard pieces into oil and cook 2-3 minutes until golden brown and crisp. Drain on a rack. Serve immediately.
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