Sandra’s Crispy Tender Chicken Gizzards (sandrarecipeblogsite)

Pre-Boil Gizzards

1 lb fresh chicken gizzards
1/4 t onion powder
1/4 t garlic powder
1/4 t fine grained kosher salt
pinch of freshly ground pepper

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

Dredging/Frying

1 egg, slightly beaten
1/4 t filtered water
pinch of cayenne
3 T flour
3 T italian bread crumbs
1/2 t paprika
Peanut oil for frying

Season Gizzards

1 t cornstarch
1/4 t onion powder
1/4 t garlic powder
1/4 t old bay seasoning
1/4 t fine grained kosher salt
pinch of freshly ground pepper

Add 1” of oil in an electric skillet or dutch oven and heat to 350 F. In shallow bowl, beat the egg, water and cayenne. 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 gizzards in the egg mix and then drop into the ziploc bag with the breading mix. Shake the bag thoroughly to coat gizzards and shake off excess. Gently lay the coated gizzards in the hot oil using a slotted spoon (or ‘spider’. Cook for just a couple of min 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.

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