DEEP FRIED CHICKEN GIZZARDS | JUST A PINCH RECIPES
We southern girls & guys just love us some fried chicken gizzards. My husband Roy is from Mississippi and he just loves some down home deep fried chicken gizzards. This is just plain goodness. Enjoy these crunchy, smokey & tasty bites of the south. Cooking with Passion, sw:)
Provided by Sherri Williams @logansw
Categories Chicken
Prep Time 15 minutes
Cook Time 10 minutes
Yield 2
Number Of Ingredients 9
Steps:
- marinate chicken gizzards in ingredients 2-4 for 8-12 hours.** i prefer overnight, the buttermilk will help tenderize the gizzards**
- drain chicken livers. in a mixing combine all the breading ingredients. place breader in in mixing bowl or bag. bread chicken gizzards...make sure you coat the gizzards evenly
- heat deep fryer to 320 degrees. deep fry for 4-6 minutes or until golden brown. gizzards cook fast. drain on paper towels
- plate up and serve with your favorite hot sauce! **if you wish, you can simmer the chicken gizzards in some water with a little salt, garlic powder & hot sauce for 10-15 minutes. cool, bread then fry**
PAM'S TENDER FRIED CHICKEN GIZZARDS | JUST A PINCH RECIPES
I grew up liking chicken gizzards, so I occasionally have a yearning for them. I like them tender, but fried golden brown and crispy. It is hard to get those two descriptions at the same time. If you like them too, try my method and see if you can resist eating more than you should. Yum
Provided by Pam Ellingson @wmnofoz
Categories Chicken
Prep Time 10 minutes
Cook Time 1 hours 20 minutes
Number Of Ingredients 13
Steps:
- Place gizzards into a medium saucepan, and cover with water by about an inch. Add salt and bring to a boil. Lower the heat to medium and boil, covered, until tender. Check after about 45 minutes. If they are not tender, continue to cook in about 15-minute increments, testing after each.
- When tender to your liking, remove from heat and let cool. (You can do this one day and refrigerate the gizzards in a zip type bag with the juice from boiling to finish later.)
- When ready to finish, whisk the egg and milk together in a bowl, set aside.
- Mix the coating ingredients in a pie plate or other shallow container. Heat the frying oil in a 10 to 12" skillet over medium-high heat. (It needs to be hot - 375°F - but not smoking.)
- Remove the gizzards from the liquid and place them in the bowl with the egg mixture. Stir until gizzards are all coated.
- Dip gizzards into crust mixture, making sure they are well coated.
- Carefully place the coated gizzards into the hot oil and turn the temperature down to just above medium. Fry until golden on one side, turn, and fry on the other side. (Since they are already cooked, this will not take as long as actually cooking them.) Remove to a paper towel-lined plate to drain. Sprinkle with additional salt, if needed. Let cool slightly and serve.
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