2 to 4 servings
YouTube instructional video is at the bottom
What you’ll need
2 1/2 pounds Chicken gizzards
All-purpose flour
3 large eggs (Room temp)
1 large egg (boiled)
Mayonnaise
Zatarain’s creole mustard
Sweet Relish
Honey
Vegetable or canola oil
Seasonings
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s poultry magic
Onion powder
Garlic powder
Smoked paprika
Cayenne pepper (Optional)
Zatarain’s crab boil (Optional)
Dried Thyme
Tools you’ll need
Deep fryer or 4-quart pot
Thermometer
Meat tenderizer hammer
Cooling rack
Preparation of ingredients
Gizzards
Step 1- Add Chicken gizzards into a strainer and rinse with cold water. Inspect each gizzard and if the gizzard has a yellowish skin on it, peel it off.
Step 2- Add a small number of gizzards on top of a flat chopping board. Hit gizzards several times on both sides with the meat tenderizer hammer. Make sure you are using the side where the spikes are when using the tenderizer hammer.
Step 3- Add chicken gizzards into a medium-sized bowl. Next add 1 or 2 teaspoons salt, 1/2 teaspoon black pepper, 2 teaspoons Tony Chachere’s creole seasoning, 1 teaspoon Chef Paul’s poultry magic, 2 teaspoons onion powder, 2 teaspoons garlic powder, 1 teaspoon Zatarain’s crab boil (Optional), 2 tablespoons Zatarain’s creole mustard, 1 or 2 teaspoons dried thyme. Coat seasonings onto chicken gizzards using your hands. Place into fridge for 2 to 4 hours or overnight.
Seasoned egg batter
Step 4- Add 3 large eggs (Room temp), 1/8 teaspoon salt, 1/4 teaspoon Tony Chachere’s creole seasoning, 1/2 teaspoon onion powder, and 1/2 teaspoon garlic powder into a medium sized bowl. Stir with a whisk until combined and set aside.
Seasoned All-purpose flour batter
Step 5- Add 3 cups All-purpose flour, 2 teaspoons salt, 1 1/2 teaspoons black pepper, 2 teaspoons Tony Chachere’s creole seasoning, 1 teaspoon Chef Paul’s poultry magic, 1 tablespoon onion powder, 1 tablespoon garlic powder, 1 teaspoon Cayenne pepper (Optional), 1 or 2 teaspoons Zatarain’s crab boil (Optional), and 1 1/2 teaspoons Dried Thyme. Stir all ingredients together and set aside.
Homemade dipping sauce
Step 6- Remove egg yolk from boiled egg and add it into a small bowl. Mash egg yolk with a spoon. Next add 1/2 cup mayonnaise, 2 teaspoons Zatarain’s creole mustard, 1 tablespoon sweet relish, 1 teaspoon honey, 1/8 teaspoon salt, 1/8 teaspoon Tony Chachere’s creole seasoning, 1/8 teaspoon onion powder, 1/8 teaspoon garlic powder and 1/8 teaspoon smoked paprika. Stir all ingredients together until creamy and smooth. Make sure you add just a sprinkle of the seasonings mentioned above.
Heating the oil
Preheat fire to medium heat or set deep fryer to 375 degrees.
Step 7- Add 48 Fl ounces canola oil into a 4-quart pot. If you are using a deep fryer, add oil according to your deep fryer’s instructional manual. Let get hot until the temperature of the oil reaches 375 degrees.
Frying the chicken gizzards
Notes- Make sure you have a cooling rack with a pan underneath it ready. Frying times vary depending on your pot, stove or deep fryer settings. Also make sure the oil stays at a temperature of 375 when frying the chicken gizzards. Once done marinating the chicken gizzards, remove from fridge and let come to temperature for about 45 minutes to 1 hour. This will make the frying process a lot easier.
Step 8- Add a small amount of the chicken gizzards into the seasoned egg batter and coat with your hands. Shake chicken gizzards to remove some of the seasoned egg batter off. Transfer chicken gizzards to All-purpose flour batter. Cover with lid and shake bowl or container to coat the chicken gizzards with the seasoned all-purpose flour.
Step 9- Add gizzards into hot oil and let fry to 3 to 6 minutes. Once the gizzards are done remove them from the oil and place onto the cooling rack with a pan underneath it. Let cool for 5 to 10 minutes before serving.
YouTube instructional video
