Thursday, 24 April 2014

Fried Gizzard




Chicken gizzard is one of those nasty looking things we love about chicken that's the reason why we always have a pack or 2 on stock just in case I or my husband crave for something "bizarre" :-)  I saw one show on Travel channel (Andrew Zimmern, Bizarre Food America) about American Southern cooking wherein crispy fried gizzard was one of those soulful dishes that were featured.  That gave me a delicious idea of what to cook for lunch that day.  Fried chicken gizzard it is.

Speaking of which, I haven't watched Bizarre Food for a month now! I've been a bit busy with some new stuff that I haven't put much time nor exerted much effort on cooking.  Good thing that we are on a diet (evil grin)

I already forgot the name of the show because I saw that more than 3 months ago, and yes, I first cooked this 3 months ago :-) but the details on how the chicken gizzard was cooked is still very vivid in my mind.  The lady boiled the gizzards first for more than an hour to make them tender, drained them, then coated them with flour mixed with some spices which I wasn't able to took note of.  I boiled mine for about 20 minutes since my husband likes his gizzard a bit chewy and not soft. 

Here's my version of a chewy yet crispy fried gizzard 

     FRIED GIZZARD

Ingredients :

Gizzard - 300 g
Salt - 1 tsp
Onions, diced - 1 small
Garlic, chopped - 3 cloves
Water enough to cover the gizzards
Vegetable Oil for deep frying

Coating:
Olive oil - 1 tbsp
Salt - 1 tsp

Breading :
All Purpose Flour - 3/4 c
Salt - 1 1/2 tsp or to taste
Garlic Powder - 1 tsp
Onion Powder - 1 tsp
Black Pepper Powder - 1 tsp
White Pepper Powder - 1 tsp

Cooking Procedure :

1. Place the gizzard, salt, onions, garlic, and water (enough to cover the gizzard by 1 inch above the top) in a pan and bring to a boil.  Simmer for about 20 minutes.  Drain the gizzards and pat them dry then let them cool down for about 10 minutes or more.  
2.  Coat the gizzard with oil and salt.
3.  In a separate bowl, mix all the ingredients for the breading.
4.  Coat each gizzard with the breading.
5.  Heat oil in a deep pan and deep fry the gizzards until they become crispy.

Serve with your favorite dipping sauce.





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