Minnesota Cooking: Fried Chicken Gizzards in 20 Minutes
- 20 gizzards gizzard
- 1/4 cup Canola Oil
- 3 Tablespoons Butter
- 1/2 cup Fry Magic
- Coat chicken gizzards with Fry Magic Coating Mix. On medium heat, mix 1/4 cup Canola oil in frying pan, add 3 tablespoons of butter, when butter is melted, add coated chicken gizzards.
- Fry, covered, for 20 minutes, turning gizzards and shaking pan every five minutes. Fry to golden, rusty tan.
To Par Boil or Not to Par Boil
Chicken gizzards are an item that should probably be par boiled for a few minutes just to add a little more tenderness to the gizzard; but what happens if you just do it the fast way? Turn your burner to medium heat. Heat some oil in the pan, add a few tablespoons of butter. You have a few minutes of heating until the butter is melted across the oil.
Meanwhile, pour some Fry Magic into a covered dish. You'll need to coat the chicken gizzards with the mix and, as soon as the butter is melted, toss the coated gizzards into the pan. Once the gizzards are in the pan, put the cover on and set the timer for 20 minutes.
Shake the pan occasionally and make sure that the gizzards roll over a few times.
Every Five MInutes - Turn
The Fry Magic is designed to get golden, rusty tan and the butter enhances the flavor with its saltiness and creamy flavor
The cover keeps the natural steam in the pan and accomplishes what boiling in water would do. These were not completely tender, as there were a couple crunchy spots, but overall, I liked how they cooked and the flavor was spot on.
Turn every five minutes. I just shook the pan vigorously and they just kind of bumped over, for a total of 20 minutes of cooking time.
The No Water Method is Okay
Since there was no water diluting the flavor of the gizzards as they cooked, the chicken flavor was enhanced by the Fry Magic.
It didn't take me long to gobble down all of them.