FRIED CHICKEN GIZZARDS

3 pounds chicken gizzards, ½ cup self-rising flour, 2 tablespoons corn starch, 2 eggs, beaten, ½ cup evaporated milk, ½ cup water, ¼ teaspoon dried thyme, 2 tablespoons granulated garlic, 1 tablespoon black pepper, 1 teaspoon paprika, 2 tablespoons seasoning salt, 1/2 teaspoon cayenne, 1/2 quart of oil.

Rinse gizzards under cold water. Cut away and discards fat and gristle (that is that yellow or green funny looking stuff). Wash again in salt water. To ensure your gizzards are delightfully tasty parboil them for about 10-12 minutes. While the gizzards are boiling season your flour with thyme, seasoning salt, garlic, black pepper, and paprika. Dump the seasoned flour into a sack/bag. Make up your egg wash. In a bowl add the eggs, milk, and water. Drain the gizzards and allow them to cool, which should take about 10 minutes. Run the gizzards through the egg wash.Dump the gizzards in the seasoned flour shake, make sure the gizzards are covered in the seasoned flour. In a skillet add oil. Heat the oil to hot but not smoking.  Shake the gizzards in the seasoned flour; shake off excess flour, drop into the hot oil. Be sure not to over crowd the skillet. Brown gizzards on both sides, this usually takes about 10 to 12 minutes. Remove from oil and drain on paper towel.