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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Chichi Wang, Serious Eats
For stewing:
1 pound chicken gizzards
3 cloves garlic
1 small onion, halved
1 small carrot
1 bay leaf
Herbs of your choice, such as thyme and majoram
For frying:
1½ to 2 quarts oil
1 cup all-purpose flour
2 teaspoons salt, or to taste
1 teaspoon cayenne pepper, or to taste
1 teaspoon Old Bay, Lawry's seasoning salt, or onion powder
1 egg, beaten
Place the gizzards in a pot with the garlic, onion, carrots, and aromatics. Add enough water to cover, and bring to a boil. Simmer for 40 to 60 minutes, until fork tender. Let cool and set aside, reserving the resulting gizzard stock for another purpose.
Cut the gizzards into ½ inch chunks, working around any tough sinews. Mix the flour with the salt, cayenne pepper, and seasonings. Have the beaten egg ready.
To fry, Heat the oil to 350°F. When ready to fry, dip each piece of gizzards in the egg, and then dredge well in the flour. The gizzards must be coated very well, or else the batter will not be crisp.
Slip the gizzards into the hot oil and fry for 1 to 2 minutes, until golden brown and crisp. Drain over a rack to get rid of the excess oil. Serve immediately, accompanied by grits and collards for the full Southern experience.