Classic Fried Chicken Gizzards
Ingredients:
1 lb chicken gizzards
1/2 cup all-purpose flour
1 tsp garlic powder
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1/2 cup buttermilk
Vegetable oil for frying
Steps:
Clean and trim the gizzards, removing any tough membranes or cartilage.
In a shallow dish, mix together the flour, garlic powder, paprika, salt, and black pepper.
Dip the gizzards in the buttermilk, then coat in the flour mixture, shaking off any excess.
Heat about 1 inch of vegetable oil in a large skillet over medium-high heat.
When the oil is hot, add the gizzards in a single layer, being careful not to overcrowd the skillet.
Fry the gizzards for 3-4 minutes per side, or until golden brown and crispy.
Drain on a paper towel-lined plate, season with additional salt if desired, and serve hot.
Spicy Asian Chicken Gizzards
Ingredients:
1 lb chicken gizzards
2 tbsp soy sauce
2 tbsp hoisin sauce
2 tbsp honey
1 tbsp sriracha
1 tbsp rice vinegar
1 clove garlic, minced
1/2 tsp ginger, grated
2 green onions, sliced
Sesame seeds for garnish
Steps:
Clean and trim the gizzards, removing any tough membranes or cartilage.
In a small bowl, whisk together the soy sauce, hoisin sauce, honey, sriracha, rice vinegar, garlic, and ginger.
Add the gizzards to the bowl and toss to coat.
Cover and marinate for at least 30 minutes, or overnight for maximum flavor.
Preheat the oven to 375°F. Line a baking sheet with foil.
Arrange the gizzards on the baking sheet in a single layer. Reserve the marinade.
Bake for 20-25 minutes, or until cooked through and tender.
While the gizzards are baking, pour the reserved marinade into a small saucepan and bring to a simmer over medium heat.
Cook for 5-7 minutes, or until the sauce has thickened and reduced by about half.
Drizzle the sauce over the baked gizzards, top with sliced green onions and sesame seeds, and serve hot.
Chicken Gizzard Stew
Ingredients:
1 lb chicken gizzards
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
4 cups chicken broth
1 bay leaf
1 tsp dried thyme
1 tsp dried rosemary
1 tsp salt
1/2 tsp black pepper
1 cup frozen peas
2 tbsp cornstarch
2 tbsp water
Steps:
Clean and trim the gizzards, removing any tough membranes or cartilage.
In a large pot or Dutch oven, sauté the onion, carrots, and celery over medium heat until softened, about 5 minutes.
Add the garlic and cook for another minute, until fragrant.
Add the gizzards, chicken broth, bay leaf, thyme, rosemary, salt, and pepper.
Bring to a simmer and cook, covered, for 1 to 1 1/2 hours, or until the gizzards are tender.
Remove the bay leaf and discard.
Add the frozen peas and cook for another 5 minutes, until heated through.
In a small bowl, whisk together the cornstarch and water until smooth.
Slowly stir the cornstarch mixture into the stew, stirring constantly, until the stew has thickened slightly.
Serve hot with crusty bread or over cooked rice or mashed potatoes.
In conclusion, chicken gizzards are a unique and flavorful ingredient that can be used in a variety of dishes. From fried to stewed, spicy to classic, these recipes showcase the versatility of chicken gizzards and are sure to impress any foodie. Experiment with different spices and flavors to create your own signature chicken gizzard dish.
No Comments