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Crispy fried gizzards and fries with a kick of hot sauce – a truly satisfying, protein-packed treat!

Tender on the inside, crispy on the outside! These Southern-style fried chicken gizzards are a flavorful and satisfying snack or appetizer. The secret to their tenderness is a slow simmer before frying, resulting in a perfect bite every time.
Serving size: 1 serving

A fiery, tangy, and incredibly simple Southern-style hot sauce you can make at home. Perfect for dashing over everything from eggs to collard greens, this sauce brings the heat and a bright, vinegary kick.
Serving size: 0.25 cup

Crispy on the outside, fluffy on the inside, these homemade french fries are a classic and indulgent comfort food. The secret is the double-fry method, which guarantees a perfect texture every time. A must-have side for burgers or a delicious snack on their own.


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Crispy fried gizzards and fries with a kick of hot sauce – a truly satisfying, protein-packed treat!
This southern dish is perfect for dinner. With 1480.15 calories and 55.660000000000004g of protein per serving, it's a nutritious choice for your meal plan.
Tenderize the Gizzards
Prepare the Seasoned Dredge
Heat the Frying Oil
Dredge and Fry the Gizzards
Drain and Serve
Prepare the ingredients: Wear gloves to protect your hands from the pepper oils. Wash the cayenne peppers and remove all the stems. Roughly chop the peppers and garlic cloves. No need to be precise as they will be blended.
Simmer the sauce: In a non-reactive saucepan, combine the chopped peppers, garlic, white vinegar, salt, and optional sugar. Bring the mixture to a boil over medium-high heat, then reduce the heat to maintain a steady simmer. Cook for 10-15 minutes, or until the peppers are very soft and tender.
Blend the sauce: Remove the saucepan from the heat and let it cool for about 10 minutes. This prevents pressure from building up in the blender. Carefully transfer the mixture to a blender. Blend on high speed until the sauce is completely smooth, about 1-2 minutes.
Strain and store: For a thinner, more professional-style sauce, place a fine-mesh sieve over a bowl or jar and pour the blended sauce through it. Use a spatula to press the solids and extract as much liquid as possible. Discard the pulp. Pour the finished hot sauce into a sterilized glass bottle or jar with a tight-fitting lid. Store in the refrigerator. It will last for several months.
Serving size: 1 cup
Prep Potatoes
Soak to Remove Starch
Dry Potatoes Thoroughly
First Fry (Blanching)
Cool and Drain
Second Fry (Crisping)
Season and Serve