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jack stackss

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I need some tips on how to fry some chicken gizzards. Every time i fry them they come out crunchy and tough. Im trying to get them crispy(like kfc) on the outside and chewy and tender on the inside. Any Pointers?
 
Take a mallet pound and tenderize them for a bout 5 minutes. Soak them in milk & salt for about four hours.

Coat them with a mix of flour, pepper, galic powder, onion powder, and paprika.

Fry them in a deep fryer till they float.

My mom makes some of the best i have tasted.
 
Take a mallet pound and tenderize them for a bout 5 minutes. Soak them in milk & salt for about four hours.

Coat them with a mix of flour, pepper, galic powder, onion powder, and paprika.

Fry them in a deep fryer till they float.

My mom makes some of the best i have tasted.

damn.

end thread.
 
Take a mallet pound and tenderize them for a bout 5 minutes. Soak them in milk & salt for about four hours.

Coat them with a mix of flour, pepper, galic powder, onion powder, and paprika.

Fry them in a deep fryer till they float.

My mom makes some of the best i have tasted.
Damn good shit my nig. Is it possible to skip the milk and salt soak? Im trying to fry them right about NOW!.
 
Take a mallet pound and tenderize them for a bout 5 minutes. Soak them in milk & salt for about four hours.

Coat them with a mix of flour, pepper, galic powder, onion powder, and paprika.

Fry them in a deep fryer till they float.

My mom makes some of the best i have tasted.

:lol::lol::lol::lol::lol:
 
When did KFC start selling gizzards? I know Church's do livers.
 
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