- Jan 6, 2019
- 71
- 65
Last Friday afternoon I had a request from my wife that she wanted crispy chicken gizzards for the weekend. I also love gizzards, but hate the sports bars tough as leather prebreaded gizzards they serve, which i usually request a knife for. So i started my adventure, got two lbs of gizzards from the store, and into a crockpot with chicken bouillon, water, carrots, onion, and 4 cloves of garlic. Broth covered the gizzsrds by about an inch, on low for 12 hrs. Then drained and refrigerated.
Now starts the mess, mixed some onion ring flour, doctored up with seasoning salt and italian seasoning. Mixed in some beer to make the batter.
Now i took the gizzards, quick dunk in seasoned flour, then into the beer batter, then lastly the seasoned flour again. Got everything cleaned up, and noticed there was some leftover beer, so sipped on that while the oil warmed up to 350.
Into the fryer they went, and fried till golden brown, which was about 4-5 minutes.
The results were fantastic, great flavor, and every piece was bite through tender. Next time i think i will add a little more heat, but thats just me.
Now starts the mess, mixed some onion ring flour, doctored up with seasoning salt and italian seasoning. Mixed in some beer to make the batter.
Now i took the gizzards, quick dunk in seasoned flour, then into the beer batter, then lastly the seasoned flour again. Got everything cleaned up, and noticed there was some leftover beer, so sipped on that while the oil warmed up to 350.
Into the fryer they went, and fried till golden brown, which was about 4-5 minutes.
The results were fantastic, great flavor, and every piece was bite through tender. Next time i think i will add a little more heat, but thats just me.
