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 only be consumed 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!
Ingredients
- 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
Utensils
For Preparation:
- 2 medium bowls
- 2 small bowls
- 1 small plate
- measuring cups
- measuring spoons
- chopping board
- knife
- fork
For Cooking:
- frying pan
- saute pan
- tongs
- cooking spoon
Fried Chicken Gizzards with Garlic Butter Step-By-Step Procedure
Instructions
- 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.
© 2018 Travel Chef
Related
Comments
AUTHORHi Eric,
Sure, try it. You'll definitely love this recipe. Just make sure to eat moderately. Have a nice day!
Very well done - I will make this one.
- AUTHOR
Hello Liz,
I agree with you. Everybody can enjoy this kind of food even if most people think it isn't pleasing to eat. As a matter of fact, under rated food items are much healthier than any other foods.
- AUTHOR
Hi Mary,
It was also my favorite. Before I only know few recipes to cook it, now I am confident enough to create recipe with a new taste.
This is a good way of using a part of the chicken that can sometimes be discarded.
I used to love chicken gizzard. It's always kept for me when we have chicken. I have not eaten it for over 30 years now. Time to have a taste of it again.
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