Gésiers de poulet frits : la bouchée du Sud la plus croustillante et addictive

Ingrédients

• 1 lb chicken gizzards, rinsed and trimmed
• 2 cups buttermilk (or milk + 1 tbsp vinegar)
• 1 1/2 cups all-purpose flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1/2 tsp cayenne pepper (optional)
• 1 tsp salt
• 1/2 tsp black pepper
• Oil for frying (vegetable, canola, or peanut oil)

Préparation

1. 1

   Rinse and trim the chicken gizzards. Pat dry with paper towels.

2. 2

   Place gizzards in a bowl and cover with buttermilk. Cover and refrigerate for at least 2 hours or overnight.

3. 3

   In a large bowl, mix flour, garlic powder, onion powder, paprika, cayenne, salt, and pepper.

4. 4

   Remove gizzards from buttermilk, dredge in flour mixture. For extra crunch, dip again in buttermilk and flour.

5. 5

   Heat oil in a Dutch oven or deep skillet to 350°F (175°C).

6. 6

   Fry gizzards in batches, 5 to 7 minutes each, turning as needed until golden brown and crispy.

7. 7

   Transfer to a wire rack or paper towels. Sprinkle with a pinch of salt while hot. Serve immediately.