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INGREDIENTS
500 g clean Chicken Gizzards
Top Class Chicken Dust Coating Flavour
Water, or dipping
Oil, for frying
METHOD
Place the gizzards in a pot of salted water and boil until tender (about 45 - 60 minutes). Drain and allow to cool slightly.
Heat oil in a frying pan over medium heat.
Lightly dip the cooked gizzards in water, allowing excess to drip off.
Toss into the Top Class Chicken Dust Flavour Coating until evenly coated.
Fry for 8 - 10 minutes, turning occasionally, until golden and crispy.
Remove and drain on paper towel. Season lightly if desired and serve warm.
Finish with a squeeze of fresh lime to cut through the richness and enhance the flavour.
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