Brine the Chicken Gizzards: Combine all Brine ingredients in a pot and bring to a boil. Remove from heat and let cool completely. Add the Chicken Gizzards, ensuring they are fully submerged. Cover and refrigerate for at least 8 hours, or preferably overnight.
Prepare the Aioli: In a small bowl, whisk together all Aioli ingredients. Cover and refrigerate until ready to serve.
Prepare the Breading: In a separate bowl, whisk together all Breading ingredients.
Fry the Gizzards: Heat the Duck Fat in a large, heavy-bottomed pot or deep fryer to 350°F (175°C). Remove the gizzards from the brine and pat them completely dry.
Dredge the gizzards thoroughly in the Breading mixture, ensuring they are fully coated.
Carefully add the breaded gizzards in batches, being careful not to overcrowd the pot.
Fry for 6-8 minutes per batch, or until golden brown and crispy. Remove the gizzards with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
Serve immediately with the Smoked Paprika Aioli.
Ingredients
4
1 pound450 gChicken Gizzards-organic, cleaned
4 cups960 mLWater
1/4 cup60 mLKosher Salt
2 tbsp30 mLSugar
1 tsp5 mLBlack Peppercorns-cracked
2 sprigs10 gThyme
1 cup120 gRice Flour
1/2 cup60 gPotato Starch
1 tbsp15 mLSmoked Paprika
1 tsp5 mLGarlic Powder
1 tsp5 mLOnion Powder
1 tsp5 mLSalt
1/2 tsp2.5 mLWhite Pepper-ground
3 cups720 mLDuck Fat
1 cup240 mLMayonnaise-homemade preferred
1 tbsp15 mLSmoked Paprika
1 clove3 gGarlic-minced
1 tbsp15 mLLemon Juice-freshly squeezed
Equipment
Large Bowl
Whisk
Heavy-Bottomed Pot or Deep Fryer
Slotted Spoon
Wire Rack
Paper Towels
Thermometer
Instructions
Brine the Chicken Gizzards: Combine all Brine ingredients in a pot and bring to a boil. Remove from heat and let cool completely. Add the Chicken Gizzards, ensuring they are fully submerged. Cover and refrigerate for at least 8 hours, or preferably overnight.
Prepare the Aioli: In a small bowl, whisk together all Aioli ingredients. Cover and refrigerate until ready to serve.
Prepare the Breading: In a separate bowl, whisk together all Breading ingredients.
Fry the Gizzards: Heat the Duck Fat in a large, heavy-bottomed pot or deep fryer to 350°F (175°C). Remove the gizzards from the brine and pat them completely dry.
Dredge the gizzards thoroughly in the Breading mixture, ensuring they are fully coated.
Carefully add the breaded gizzards in batches, being careful not to overcrowd the pot.
Fry for 6-8 minutes per batch, or until golden brown and crispy. Remove the gizzards with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
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