The secret to ensuring delicious fried chicken gizzards is to par-boil the gizzards in seasoned water for 15 minutes before frying.
2 pounds chicken gizzards, 1/2 cup self-rising flour, 1 tablespoon granulated garlic, 2 tablespoons seasoning salt, 1 tablespoon black pepper, peanut oil for frying. Rinse gizzards under cold water. Cut away and discards fat and gristle (gristle is that yellow or green funny looking stuff). Wash again. While the gizzards are boiling season your flour. Drain the gizzards and allow them to cool, which should take about 10 minutes. In a skillet pour approximately 1 to 2 inches of oil. Shake the gizzards in the seasoned flour; shake off excess flour, drop into the hot oil. Be sure not to crowd the skillet. Brown gizzards on both sides, this usually takes about 10 to 12 minutes. Remove from oil and drain on a rack to remove excess oil.
Come on ya’ll get ’em while they are hot!
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