The secret to ensuring delicious fried chicken gizzards is to par-boil the gizzards in seasoned water before frying.

2 pounds chicken gizzards, 1 cup self-rising flour, 1 tablespoon granulated garlic, 2 tablespoons seasoning salt, 1 tablespoon black pepper, 2 eggs, peanut oil for frying. 

Cutaway and discards fat and gristle (gristle is that yellow or green funny looking stuff).  Wash again. Get out a saucepan, add the gizzards, salt the water, and cover the gizzards by 1-2 inches.  Bring to a boil, reduce to a simmer.  Cook until the gizzards are fork tender. 

While the gizzards are boiling, season your flour.; and make up your egg wash.   Drain the gizzards and allow them to cool, which should take about 10 minutes.  In a skillet, pour approximately 2-3 inches of oil.  Shake the gizzards in the seasoned flour; shake off excess flour. Run the gizzards through the egg wash, then back in the flour, carefully drop them into the hot oil.  Be sure not to crowd the skillet.  Fry until they are browned on both sides; this usually takes about 10 to 12  minutes.  Remove from the oil and drain.

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