I rarely go out of my way to buy gizzards. Besides cooking it along with chicken stew (in which case it never tastes as yummy as it potentially could), the only way most people enjoy chicken gizzard is roasted. I love roadside roasted chicken gizzard, but I decided to try a different preparation method and I came across this recipe online that I tried with a little modification and got impressive results.
The ingredients list may look a little intimidating in length but you probably have most of the ingredients on the list in your kitchen already. In case you don’t, work with what you have while following the concept and let me know how it works for you.
- 500g chicken gizzards
- 1 Tbsp. dried (or fresh) coriander
- 1 Tsp. dried (or fresh) oregano leaves
- 1 thumb size fresh ginger, crushed
- 1 Tsp. dried (or fresh) thyme
- 1 onion, cut into chunks
- 2 bay leaves
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1 clove fresh garlic
- 1 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 3 cups oil for deep frying
- 1 cup all-purpose flour
- ¼ cup BBQ sauce
Place the chicken gizzards, oregano, ginger, coriander, thyme, onion, bay leaves, ½ the chili and 1 teaspoon of salt into a saucepan, and pour in enough water to cover the gizzards by 1 inch. Bring the gizzards to a boil, reduce heat to low, cover, and simmer until tender, about 1 1/2 hours. Pour in more water during simmering, if needed, to keep gizzards covered. Remove the gizzards to a bowl, discard the leaves and ginger, and reserve the broth.
Season the gizzards with 1/2 teaspoon of salt, pepper, garlic powder, cumin powder, and the other half of the chili, stirring to combine well. Pour 1/3 cup of the reserved broth over the seasoned gizzards, and refrigerate for 30 minutes or more, stirring often. (Save the remaining broth for the sauce.)
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Place the flour in a plastic bag, and pour in the gizzards with their seasoning. Shake the bag to thoroughly coat the gizzards with flour.
Gently lower about 1/4 of the gizzards per batch into the hot oil, and fry until golden brown, about 5 minutes per batch. Drain the gizzards on paper towels and serve.
If you want to make a sauce, get the remaining stock and mix it with the BBQ sauce and simmer for 5 minutes, stirring constantly until it thickens.
Drizzle over the fried gizzards and much away.