Fried chicken gizzards are an old southern favorite. They're also called "popcorn chicken" or "country calamari" because of their somewhat rubbery texture. The gizzard is one of the most nutritious part of the bird, with lots of vitamin B-12. It also has lots of flavor, and is like a tightly packed button of dark meat. One thing you should know before trying to cook them is that they require careful cleaning and pre-boiling. This is because the gizzard is the muscle that birds use to grind their food since they don't have teeth. All kinds of stuff could be stuck in the corners, so each and every one has to be inspected. If you get one with hard calcified spots, discard it or give it to the cats or dogs.
- 1 kg. fresh chicken gizzards
- 2 teaspoons chicken grill spice mix or curry mix, whichever you like (this should be the spice mix, not seasoned salt)
- 1 teaspoon crushed gray salt
- 1/8 cup cider vinegar, lemon juice, or full strength unsweetened goji berry juice
- 1/2 cup white, whole wheat, or oat flour
- 1 tablespoon olive oil
- more olive oil and/or palm kernel oil for frying
*Some people like to cut the gizzards in half, and some don't. It's a matter of preference.