• Place the trimmed chicken gizzards in a small bowl with a little bit of flour and salt and rub them into the gizzards. This will ensure that all impurities are clear.
• Transfer the the cleaned chicken gizzards in a large bowl. Pour the milk and soak for 20-30 minutes. This process will help tenderize the gizzards.
• After the soaking period, drain the gizzards and rinse in water. Drain well. Transfer to a bowl and add salt, black pepper, smoked paprika, and tempura mix. Mix well until the gizzards are fully coated.
• In another bowl, combine 3/4 cup of the tempura mix, cold water and mix until fully combined. Drop the ice cubes to keep the batter very cold.
• In a deep pot, heat the oil to 325F. Dip the coated gizzard into the wet batter one by one and add it into the pot. Be sure not to overcrowd the pan. Fry for 4-5 minutes then remove and drain.
• Once the first fry is done for the entire batch of gizzards, increase the heat until the oil reaches 375F. Add the gizzards back into the pot and fry for 1 minute or until golden brown. Remove and allow to drain on a wire rack or bed of paper towels.
• Serve immediately with dipping sauce!

Chili Oil Garlic Dipping Sauce

• In a bowl, combine mayo, chili oil and grated garlic. Mix together and serve!
• Adjust the amount of chili oil added depending on your spice preference.