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Ingredients
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Gizzards
Marinade / Coating
Sauté / Finish
Method
Gizzards
Clean and trim
Rinse the gizzards well under cold water. Trim any excess fat, membranes, and connective tissue. If gizzards are large, halve them so pieces are roughly uniform (about 1/2–3/4 inch thick).
Simmer until tender
Place trimmed gizzards in a medium saucepan with 1.5 cups water, 1 cup chicken broth, 1 tsp salt, bay leaf, and 1 tsp whole black peppercorns. Bring to a gentle boil over medium-high heat, then reduce to a low simmer. Cover and simmer 30–40 minutes, or until gizzards are tender when pierced with a fork but not falling apart. Skim any foam during the first few minutes of simmering.
Drain and cool
Remove gizzards from the liquid and drain in a colander. Discard bay leaf and peppercorns. Let gizzards cool slightly (5–10 minutes) so they can be handled for coating.
Marinade / Coating
Prepare spice coating
In a wide shallow bowl combine 1 tbs hot paprika (or paprika + cayenne), 2 tsp ground black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp ground cumin, 1 tsp salt, 2 tbs cornstarch, and 3 tbs all-purpose flour. Mix thoroughly so spices and starch are evenly distributed.
Coat the gizzards
While gizzards are still slightly warm, toss them in the spice/starch mixture to coat each piece evenly. Press the mixture onto the surfaces so a light crust forms. Shake off any excess.
Sauté / Finish
Heat pan and fry
Heat a large skillet over medium-high heat and add 3 tbs vegetable oil. When oil shimmers, add the coated gizzards in a single layer (work in batches if necessary to avoid crowding). Fry 3–4 minutes per side, until golden-brown and crisp on the edges and heated through. Use tongs to turn pieces so the crust stays intact.
Aromatic finish
Reduce heat to medium. Push gizzards to one side of the pan, add 1 tbs unsalted butter to the empty space, then add 2 cloves minced garlic and the chopped scotch bonnet or serrano. Sauté 30–45 seconds until fragrant, stirring so garlic does not burn. Mix butter and aromatics through the gizzards to coat.
Brighten and season
Remove skillet from heat. Stir in 1 tbs fresh lemon juice, 2 tbs chopped fresh parsley, and 1 tsp coarsely cracked black pepper. Taste and adjust salt if needed (add up to 1/4 tsp more).