Chicken Gizzards by Rich Lum

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

½ cup Cornstarch

½ cup Flour

Vegetable oil for frying

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 16 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

In a medium bowl mix together the cornstarch and flour ( you can mix them in a zip bag, paper bag or anything you have)

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 cornstarch/flour mixture and coat each piece well

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 salt

Time to eat...another option is dipping in Chili Pepper Water Instant Pot Hawaiian Ghost Chili Peppah Wattah by Rich Lum

Hawaiian Chili Pepper Water by Rich Lum

You could also use your favorite store bought hot sauce or not

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