Spiced Fried Chicken Gizzards Recipe

Spiced Fried Chicken Gizzards Recipe

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Spiced Fried Chicken Gizzards are a flavorful, protein-rich delicacy that transforms a humble organ meat into a crispy, tender snack or side dish. Gizzards, the muscular part of a chicken’s digestive tract, are known for their chewy texture and deep flavor when properly prepared. This recipe involves a multi-step process of cleaning, marinating, boiling, and frying to ensure the gizzards are tender on the inside and golden-crisp on the outside. Infused with aromatic spices and coated in seasoned flour, these gizzards offer a satisfying crunch and bold taste that pairs well with dipping sauces, rice, or flatbreads. Whether served as street-style finger food or part of a hearty meal, they deliver a punch of flavor and texture that’s both nostalgic and exciting.

INGREDIENTS:

For cleaning and boiling:

  • 500 grams chicken gizzards
  • 1 tablespoon vinegar or lemon juice
  • 1 teaspoon salt
  • Water for boiling
  • 1 bay leaf
  • 2 slices fresh ginger
  • 2 garlic cloves, crushed

For marination:

  • 1 teaspoon red chili powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • ½ teaspoon cumin powder
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 1 tablespoon yogurt or lemon juice
  • 1 tablespoon ginger-garlic paste

For coating and frying:

  • ½ cup all-purpose flour
  • ¼ cup cornflour or rice flour (for extra crispiness)
  • ½ teaspoon paprika or chili powder
  • ½ teaspoon garlic powder
  • Salt to taste
  • Oil for deep frying

Optional garnish:

  • Fresh coriander or parsley
  • Lemon wedges
  • Sliced onions or green chilies

INSTRUCTION:

Step 1: Clean the Gizzards

  1. Rinse the gizzards thoroughly under cold water.
  2. Trim any excess fat or membrane.
  3. Soak in a bowl with vinegar or lemon juice and salt for 10–15 minutes. This helps remove odor and tenderize the meat.
  4. Rinse again and drain.

Step 2: Boil for Tenderness

  1. Place cleaned gizzards in a pot with enough water to cover.
  2. Add bay leaf, ginger slices, crushed garlic, and a pinch of salt.
  3. Bring to a boil, then reduce heat and simmer for 30–40 minutes until gizzards are fork-tender.
  4. Drain and let cool slightly. Pat dry with paper towels to remove excess moisture.

Step 3: Marinate for Flavor

  1. In a bowl, mix yogurt or lemon juice with ginger-garlic paste and all the dry spices listed under marination.
  2. Add the boiled gizzards and toss to coat evenly.
  3. Cover and refrigerate for at least 30 minutes, preferably 1–2 hours for deeper flavor.

Step 4: Prepare the Coating

  1. In a shallow dish, combine all-purpose flour, cornflour, paprika, garlic powder, and salt.
  2. Dredge each marinated gizzard piece in the flour mixture, pressing gently to ensure a good coating.
  3. Shake off excess and place on a tray. Let rest for 10 minutes to help the coating adhere.

Step 5: Fry to Perfection

  1. Heat oil in a deep pan or fryer to 350°F (175°C).
  2. Fry gizzards in batches, without overcrowding, for 4–6 minutes until golden brown and crispy.
  3. Use a slotted spoon to remove and drain on paper towels.
  4. Repeat until all gizzards are fried.

Step 6: Serve

  1. Arrange on a platter with fresh herbs, lemon wedges, and sliced onions.
  2. Serve hot with dipping sauces like garlic mayo, tamarind chutney, or spicy ketchup.

SERVINGS:

This recipe yields 4 servings as a snack or side dish. For a main course, pair with rice, naan, or salad and serve 2–3 people.

NOTE:

  • Tenderizing Tip: Boiling is essential to soften the gizzards. Skipping this step may result in tough texture.
  • Flavor Depth: Marination adds complexity. Yogurt tenderizes while spices penetrate the meat.
  • Crispy Coating: Cornflour or rice flour enhances crunch. Resting after dredging helps the coating stick.
  • Oil Temperature: Maintain consistent heat. Too hot and the coating burns; too cool and the gizzards absorb oil.
  • Storage: Leftovers can be refrigerated for up to 2 days. Reheat in an oven or air fryer to restore crispiness.
  • Freezing: Boiled and marinated gizzards can be frozen before coating. Thaw and fry when ready.
  • Variations:
    • Add chopped green chilies or curry leaves to the marinade for extra heat.
    • Use a buttermilk soak instead of yogurt for Southern-style flavor.
    • Toss fried gizzards in a spicy sauce for a fusion twist.
  • Serving Ideas:
    • As a starter with mint chutney or garlic dip.
    • Over rice with sautéed vegetables.
    • Wrapped in paratha or flatbread with onions and sauce.
    • As part of a mixed grill platter.
  • Nutrition Insight:
    • Gizzards are high in protein, iron, and zinc.
    • Low in fat when trimmed and boiled properly.
    • A budget-friendly source of nutrition with bold flavor.
  • Cultural Notes:
    • Popular in street food across South Asia, Africa, and the Southern U.S.
    • Often served at gatherings, roadside stalls, or as comfort food.
    • Celebrated for transforming inexpensive cuts into gourmet bites.
  • Mindful Eating:
    • Enjoy in moderation due to frying.
    • Pair with fresh vegetables or whole grains for balance.
    • Appreciate the craft of turning overlooked ingredients into culinary highlights.

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