Monday, December 17, 2012
Leapin Lizzards! It's Gizzards
I had seen an episode of Diners, Drive-Ins, and Dives, with Guy Fieri, about a place called Joe's Gizzard City. They were frying up gizzards by the bucket-full for their patrons who were putting them away. So I thought I would give them a try. After a little experimentation, I have come up with my own recipe. Now I will warn you GIZZARDS ARE CHEWY! I do not par-boil or pressure-cook my gizzards, but I do have a step that helps to tenderize them and mellow out their taste a little.
Fried Chicken Gizzards
1 lb chicken gizzards with/without hearts
3 cups of flour
1 cup cornmeal (I like yellow)
3-4 tbs Tony Chachere's Cajun Seasoning
1 tbs garlic powder
1 tbs black pepper
1 tsp cayenne pepper
1-1½ cup buttermilk + 2 tbs salt added to buttermilk
enough oil for half inch in cast iron skillet.
First, soak the gizzards overnight in a zip-lock bag with buttermilk and salt. Remove from fridge and drain really well, DON'T RINSE, and lay out on plate to dry and come up to room temp.
Combine all dry ingredients in a large zip-lock plastic bag. Take gizzards and dredge them in flour mixture. toss them around with bag zip-locked making sure they are well coated. Leave them in bag and start your oil heating in skillet on MED/HI. When oil is really hot, (pinch off and test a small bit of coating from one of the gizzards) use a sieve or strainer to shake off excess flour mixture. One at a time ease the gizzards into the hot oil.
4 tbs mayo
4 tbs sour cream
1 tbs yellow mustard
1 tsp Tony Chachere's
1 tbs apple cider vinegar
1 tsp smoky paprika (opt.)
1 tsp tabasco or Sambal Chili Sauce
Combine all ingredients and enjoy dipping your Gizzards. You might want to try my Jezebel Sauce Recipe with these as well. You can pressure cook your gizzards in water and spices, or par-boil them but I like them just fine like this. If you have a deep fryer, they will turn out great. Have fun making Gizzards, the good news is... THEY'RE CHEAP!!! Enjoy!