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Southern Fried Chicken Gizzards

Southern Fried Chicken Gizzards

These deliciously crispy fried chicken gizzards are a southern classic. First simmered until wonderfully tender, then battered and fried to golden perfection.

This is a great recipe for lovers of chicken gizzards and first-time experimenters alike.

What are chicken gizzards?

The gizzard is basically the stomach of the chicken. Since chickens don’t have teeth, they instead use a muscular stomach to grind up food and send it on its way through the digestive system. Organ meats like gizzards are high in protein, high in vitamins, an excellent source of iron, and low in fat.

How to clean chicken gizzards

When cooking chicken gizzards it is important to clean them properly. You may want to trim off any excess connective tissue, sinew or silverskin on the gizzards since it will be chewy. Also wash gizzards to remove any debris inside. Most gizzards are sold partially cleaned already, so it doesn’t require much effort. Sometimes a quick rinse under the faucet is all you need.

If you purchase whole gizzards that haven’t been cleaned you will want to slice them open to clean out any debris inside the gizzard. You will also want to remove any of the thicker yellow-tinted lining that may still be attached to the exterior. Basically, if it doesn’t look like something you want to eat it needs to be trimmed off or washed.

How do chicken gizzards taste?

Gizzards are a tough muscle with a very firm almost chewy texture. The flavor is reminiscent of dark chicken meat but slightly gamier. This distinctive taste can be an acquired taste for some. Grilling gizzards or deep frying them are two of the best ways to introduce people to try this part of the chicken for the first time.

How to make them tender

You can fry chicken gizzards without taking the extra time to make them more tender, but simmering them in liquid for one hour will make them noticeably more tender when eating. There is no need for a rolling boil, simmering them at a low temperature in a pot or large saucepan is all that is needed.

You can simmer in water or chicken broth for added flavor. I also occasionally add bay leaves to the simmering liquid. Once you are done simmering place your tender gizzards in a refrigerator to cool.

Southern Fried Chicken Gizzards

Ingredients :
1 lb chicken gizzards
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 teaspoon Old Bay Seasoning or 1 teaspoon Lawry’s Seasoned Salt or 1 teaspoon onion powder
1 egg beaten

In a pot, combine the gizzards with the 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 the gizzards and cool to room temperature. Reserve the broth for another use.
Cut the gizzards into 1/2″ chunks, working around any gristle or tendons.
Combine the flour with the salt, cayenne and seasoning. Beat egg in a small bowl.
In a large cast iron 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 the coated gizzard pieces into the oil and cook 2-3 minutes until golden brown and crisp. Drain on a rack. Serve immediately

Source : allrecipes.com