https://www.copymethat.com/r/zFtjrLHtq/chicken-gizzards-with-pork-rind-crust-by/
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2024-03-28 22:26:10
Chicken Gizzards with Pork Rind crust by Rich Lum
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Cooked in a 6 qt IP on HP..pork rind crusted and fried
Ingredients
- 1 pound fresh or frozen Gizzards
- 1 cup chicken broth..Better Than Bouillon can be used..1 teaspoon to 1 cup water
- 1 teaspoon salt
- 10 peppercorns
- Seasonings for after cooking
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne powder or to taste
- 1 to 1.5 cups pork rind crumbs
- 1 egg beaten with 1 tablespoon water
- Vegetable oil for frying
Steps
- Add 1 cup of broth, 1 teaspoon salt and 10 peppercorns to your pot
- Place the fresh or frozen gizzards in the pot
- Close and seal the lid
- Set pot to manual 20 minutes....allow for a 10 minute natural pressure release
- While the gizzards are cooking
- Mix the salt, pepper, onion powder, garlic powder and cayenne powder in a small bowl
- When the cook time and npr time have ended pour the gizzards and cooking liquid into a strainer and allow to cool for about 10 minutes
- Place the cooled gizzards into a bowl (I use a pie pan) and season the gizzards well
- Place the seasoned gizzards into the egg wash at coat each one
- Place the gizzards into the pork rind crumb pan
- Fry the gizzards in a large skillet with a ¼ inch of oil over medium high heat
- Place fried gizzards on a paper towel to drain
- I sprinkle with a bit more of the seasonings
- Time to eat...another option is dipping them in Chili Peppah Wattah
- You could also use your favorite store bought hot sauce or not
Notes
- i used Pork Rinds from a Mexican Market but now I’m thinking I should have used packaged pork rinds from Walmart..$2 a bag