1 pack of chicken gizzards
2 cloves of garlic finely chopped
3 tablespoons of ranch dressing
Rick’s Hot & Spicy All Purpose Seasoning (5in1)
Flour to batter
Texas Pete Hot Sauce for dipping
Drain and thoroughly wash your gizzards. Cut them in half and remove extra tendons so they are more bite size.
Then crack an egg, add your seasonings, ranch dressing, and freshly chopped garlic. Be liberal with it and toss so that they all have a good amount of seasoning. Let the gizzards marinade for 15 minutes.
Batter with flour and toss to make sure each one is properly coated. Fry on medium in a deep pan full of vegetable oil until they are a golden brown. Stir them around and scoop out to drain on a papertowel. I then stuck them in the oven on warm until all were finished cooking.
Now, instead of dosing them with hot sauce, I put the Texas Pete in a separate condiment cup so I could just dip all cute like. 🤣 I know it’s a country meal but sometimes I keep plating in mind.