Gizzard refers to a part of the digestive track of fowls; this is also sometimes called muscular stomach.
Chicken gizzards have established a place in different cuisines around the world. Two of the most common method of cooking gizzards are grilling and frying. This post is all about Fried Chicken Gizzards. I’ll be making another post for the grilled chicken gizzard or what we call “Inihaw na Balun-balunan”.
As you might notice, there are many recipes for fried chicken gizzard – I was able to try quite a number of them. This recipe is all about the good features that I liked on the different fried gizzard recipes that I tried. All I did was identify the things that I liked in each recipe and make-up a version that fits my taste.
To me, fried chicken gizzard should be crunchy in the outside while tender in the inside; a little bit juicy and tasty with a little kick of spice. That is what this recipe is all about.
Try this Fried Chicken Gizzard recipe and let me know what you think.
2 lbs chicken gizzards, boiled until tender
3 tablespoons, soy sauce
2 teaspoons salt
3 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon chili powder
1 cup all-purpose flour
2 cups cooking oil
2 piece raw egg, beaten
Watch the cooking video:
1. In a bowl, combine chicken gizzard, garlic powder, soy sauce, salt, and ground black pepper then mix well.
2. Marinate the gizzards for at least 1 hour.
3. Combine flour and chili powder then mix until well incorporated. Set aside.
4. Heat a clean cooking pot and pour-in cooking oil.
5. Dip the marinated chicken gizzard into the beaten egg then dredge in the flour mixture.
6. Deep fry the gizzards until the color turns golden brown.
7. Remove the deep-fried gizzard from the cooking pot and transfer to a plate lined with paper towels. This will absorb excess oil.
8. Arrange in a serving plate and serve with your favorite dipping sauce.
9. Share and enjoy!