Fried Chicken Gizzards

Method

1. Check the cleaned gizzards for any remaining tough inner yellow membrane and remove it with a knife. Trim thick silvery seams. Pat dry rather than spraying raw poultry under a tap, which spreads droplets around the sink.
2. Put the gizzards in a saucepan with the water, onion, ginger, bay, simmering salt, peppercorns and crushed garlic. Bring to a boil, skim, and reduce to a quiet simmer. Keep the gizzards submerged, topping up with hot water if needed.
3. Simmer for 60–90 minutes, until a small knife slides into the thick muscle with little resistance. They should be pleasantly firm but no longer rubbery. Do not stop just because the gizzards are cooked safely: tenderness takes longer.
4. Drain and spread on a rack for 10–15 minutes until steam has escaped and they can be handled. Blot completely dry, then cut large gizzards into two or three bite-size pieces. For advance preparation, refrigerate shallow portions promptly rather than leaving them out to dry for hours.
5. Combine flour, cornstarch, paprika, garlic powder, coating salt and ground pepper in a dish. Dip the gizzard pieces in beaten egg, let excess drip, and turn in the dry coating. Shake off loose flour to avoid burning crumbs in the oil.
6. Heat oil to 175°C in a stable deep pan no more than half full. Fry in three small batches for 3–5 minutes each until golden and crisp; the centre should be hot, at least 74°C when reheating chilled gizzards. Return the oil to temperature between batches.
7. Drain on a clean rack, not a deep bowl that traps steam. Serve immediately with calamansi alongside. Correctly tenderised gizzards remain firmer than chicken breast.