How to Make Fried Chicken Gizzards With Garlic Butter
The chicken gizzard is part of the digestive tract of a chicken. In many Asian countries, gizzards are considered to be a delicacy. They are a great source of protein, but they should be consumed only occasionally because they are high in cholesterol.
This recipe for fried chicken gizzards with garlic butter is a deliciously crunchy party snack. You may pair this dish with any condiment or dip of your choice. Personally, I like to serve it with my homemade spicy soy-vinegar dip, which lessens the greasy taste that comes from the butter and oil. I also think this snack goes perfectly with a beer or any other alcoholic drink of your choosing.
Let's get cooking!
- 250 grams chicken gizzards, bite-size pieces
- 2 1/2 cups water
- 1 1/2 tablespoons butter
- 1 tablespoons vinegar
- 1 clove garlic, minced
- Chicken breading mix (store-bought)
- Salt, to taste
- Pepper, to taste
- 2 medium bowls
- 2 small bowls
- 1 small plate
- measuring cups
- measuring spoons
- chopping board
- frying pan
- saute pan
- cooking spoon
- Cook chicken gizzards in boiling water with salt and vinegar.
- Once cooked, drain water. Reserve the stock for future use. Set aside.
- Prepare the breading mix according to package instructions.
- Heat oil in a frying pan.
- Coat each piece of chicken gizzard with breading mix. Fry batch by batch.
- Once done, heat a saute pan. Add the butter and a small amount of oil.
- Add the minced garlic. Cook until slightly brown.
- Immediately add the chicken gizzards. Toss until well coated with butter and garlic.
- Season with salt and pepper.
- Serve with as-is or with a dip.
The Finished Dish
Tips and Techniques
- Try my homemade Chinese-style breading mix. Simply add a small amount of water to make the batter.
- Tenderize gizzards by adding vinegar.
- Try replacing fresh garlic with my homemade crispy fried garlic bits.
- Add more water if necessary.
- Reserve the stock for future recipes, such as soups.
- Maintain the oil temperature by not overcrowding the pan.
Questions & Answers
© 2018 Dred Cuan