Ingredients
Chicken Gizzards
- 1 1/2 pounds chicken gizzards
- 1 egg
- 1 cup milk (plus 2 tablespoons for mixing with egg)
Flour Coating and Seasonings
- 1 cup all-purpose flour
- 2 teaspoons table salt
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground sage
For Frying
- oil for frying (enough to fill frying pan or deep fryer to about 2-3 inches)
Instructions
- Clean gizzards: Thoroughly clean the chicken gizzards by removing any excess membranes or fat as needed to ensure tenderness and better flavor.
- Simmer gizzards: Heat a large pot of water to a simmer on the stovetop and add the cleaned gizzards. Let them simmer gently for one hour to tenderize, ensuring water covers them completely.
- Cool and soak: After simmering, remove the gizzards from the water and place them in the refrigerator while soaking them in one cup of milk. This step helps to further tenderize and add moisture.
- Prepare dredging stations: In a large dish, mix the all-purpose flour with salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper, and ground sage. In a separate bowl, beat one egg with two tablespoons of milk.
- Dredge in flour: Drain the gizzards from the milk soak and lightly coat each one in the seasoned flour mixture. Work in batches to ensure each gizzard is evenly covered.
- Egg wash coating: Dip each floured gizzard into the beaten egg mixture, allowing any excess to drip off. Then immediately return it to the flour mixture for a second coating to build a crispy crust.
- Fry gizzards: Heat oil to 350°F (175°C) in a deep frying pan or pot. Fry the coated gizzards in batches, carefully not overcrowding the pan, until they are golden brown and crisp, about 5 minutes per batch.
- Drain and serve: Remove the fried gizzards with a slotted spoon and drain on a wire rack or paper towels to remove excess oil. Serve hot with your favorite hot sauce or dipping sauce.
Notes
- Simmering the gizzards for one hour is crucial to tenderize them before frying.
- Soaking in milk enhances tenderness and adds flavor.
- Double coating with flour and egg ensures a crispy crust.
- Maintain oil temperature at 350°F for optimal frying results.
- Use a wire rack for draining to keep the coating crispier than paper towels.
- Adjust cayenne pepper for desired spice level.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Appetizer
- Method: Frying
- Cuisine: American Southern
