Tired of the usual stir fried gizzards or adobong balumbalunan (gizzard adobo)? I think this fried gizzard dish should be added to your menu. Don’t worry, this is not a tough or chewy fried gizzards because we will do an extra step of boiling the gizzards before frying it. Some people who cook fried gizzards have a different method of tenderizing it and skipping the boiling method. Some use baking soda to tenderize it but in my opinion it will no work since baking soda will just deodorize the gizzards. I haven’t tried 7-up or Sprite in tenderizing the gizzards but I think it might work but not as good as boiling it. If you have a better method, you can comment below and share your tips. So let’s start cooking! Please watch also the video below.
Tired of the usual stir fried gizzards or adobong balumbalunan (gizzard adobo)? I think this fried gizzard dish should be added to your menu.
Prep Time8mins
Cook Time45mins
Course: Chicken Recipe
Cuisine: Filipino
Keyword: balumbalunan, fried chicken gizzards
Servings: 4servings
Author: Manny
Ingredients
3/4kilo Chicken Gizzards
1pack Crispy Fry Breading Mix(good for 1 kilo meat)
1raw egg
1/2tsp.ground black pepper
1/2tsp.fine salt
water for boiling the gizzards
2tsp.coarse salt for cleaning the gizzards
cooking oil for frying
Instructions
How to Cook Fried Chicken Gizzards
Wash, clean and drain the chicken gizzzards. In a mixing bowl, put salt and rub it against the gizzards to remove the odor.
Wash again and drain. Put the gizzards in a pressure cooker pot and fill with water just enough the cover the gizzards.
Cover and plug the lid then bring to a boil. Simmer for 30 minutes then let the pressure cooker cool down before opening the lid.
Remove from the pot and let it drain on a colander or strainer. Put in an empty mixing bowl and add raw egg, salt and pepper. Mix until the gizzards are well coated.
Add crispy fry breading on the gizzards and mix until the egg and breading mixture turns into a batter. Set aside.
Heat 2 cups of cooking oil in a pan and fry the gizzards until brown. Remove from oil and put on a strainer or paper towel lined plate. Serve with spiced vinegar dipping sauce or sweet chili sauce.
Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.
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