There are some days when the success of a new recipe is becomes ultimate highlight of the entire week. Today’s recipe just happens to be one of these, and I am super excited to share it with you all! Gizzards, an organ meat of certain animals, is typically eaten in the U.S as a fast, fried food. Though I did not mind the taste of my chicken gizzards sauteed plain, I decided I wanted to see if I could mimic the deep fried goodness of this hot “chicken” dish. Lets just say, in the end, my father and I were extremely happy with the results, as we both could have easily eaten the entire bowl. Many vegan and Paleo recipes use mashed bananas in baked goods, which made me think their cousin (aka the plantain) would be a perfect substitute for an egg. Instead of almond, tapioca, or coconut, I went with sweet potato flour, as it does not seem to have the same overly starchy and gummy quality as arrowroot, and is also nut/seed free. Beef tallow, much like other stable animal fats, is great for high heat cooking, as it does not break down and oxidize like crop and “vegetable” oils. Therefore, you do not have to be afraid of this fat, and I will explain why in an upcoming post. In the meantime, these protein and mineral packed pieces of meat are technically coated in two vegetables, and then cooked in beneficial and vitamin rich fat, making them the ideal comfort food whether you follow a Paleo diet or not. The end result of these key ingredients was a perfectly crunchy and crispy nuggets, with not one iota of any funky “gizzard flavor. This is the perfect recipe to sneak some nutrient dense meat into your kids, parents, siblings, or even yourself (if the thought of organ meat gives you the heebie jeebies.) My father and I ate ours over chopped salads, and for a dip I whipped up my rendition on a tartar sauce with fresh tarragon, capers, green onion, lemon, and sheep yogurt. Truly, I have nothing else to say about this recipe except for you have to try it! Whether able to tolerate eggs, flour, nuts, or not, this recipe will satisfy any palate. Think GMO chicken fried in processed vegetable oil is “good?” I challenge you to try real food fried in real fat. I promise you won’t be disappointed.
Fried Chicken Gizzards
- 11 oz greenish-yellow plantain – peeled *My plantain was an in-between stage
- 4 tbsp avocado oil
- 1/2 tsp sea salt
- 1/3 cup sweet potato flour
- 1 lb chicken gizzards
- 1/2 cup beef tallow *lard or coconut oil will also work
- In a food processor fitted with the “S” blade, puree plantain.
- 1 tbsp at a time, add the avocado oil until the plantain is smooth and thick.
- Scoop plantain into a bowl and set aside.
- Put sweet potato flour and salt in a small dish and set aside as well.
- Remove chicken gizzards from packaging and slice of any shiny or blueish looking skin.
- In a small pot, fill 2/3rds with water and let come to a boil.
- With a slotted spoon, add chicken gizzards and par-boil for 15 minutes.
- Remove pot from heat and pour gizzards into a strainer.
- Place pre-cooked gizzards onto a paper towel and pat dry.
- In a large skillet, heat beef tallow on medium-low heat until sizzling
- Taking 1 gizzard at a time, dip in plantain mixture and then dredge in flour.
- Drop gizzard into the oil and continue coating the rest, adding each once coated in the mixture.
- Allow the gizzards to cook 3-4 minutes per side, or until the outsides have become nice and brown.
- With a slotted spoon, remove gizzards from heat and place on a paper towel to soak up any excess fat.
- Repeat with remaining gizzards and serve!
Colossians 2:8 “Beware lest anyone cheat you through philosophy and empty deceit, according to the tradition of men, according to the basic principles of the world, and not according to Christ.”
Phoenix Helix says
Hi Gabriella. I just wanted to let you know that I host the Paleo AIP Recipe Roundtable every week. I added this recipe, because it caught my eye, but you are welcome to join us any time. Here’s a link to this week’s roundtable: http://www.phoenixhelix.com/2014/10/15/paleo-aip-recipe-roundtable-47/ To share an AIP-friendly recipe, just click the blue button at the bottom of the post, and follow the instructions from there. 🙂
Thank you very much for inviting me! I have actually been following (and loving) your AIP roundtables for some time now, and am so shocked to see my recipe on one. I will definitely keep in mind that I can directly share them, thanks!
Rajesh Kumar says
I make the same thing, but don’t bake it for anywhere near as long. Ten minutes on one side, turn over, and five on the other. Make sure to spray some veg spray before baking, and when you turn them over. In my experience, the short baking time guarantees that they will be really moist.
Michelle Sears says
Could you make fried oysters/shrimp this way? Because I sure miss some fried oysters and shrimp.
Hmmm I have never tried! It might just work though 🙂