Ingredients:
2 pound chicken gizzards
1/2 cup all purpose flour
salt and pepper to taste (I use lots of pepper)
vegetable oil for frying
Directions:
Wash gizzards thoroughly under running cold water. And put them in a
large pot of cold water to parboil. Bring water to boiling and continue
boiling for 20 minutes.
Combine flour and salt and pepper in a
shallow bowl. Set aside. Once the gizzards have finished cooking, drain
them in a colander and allow to cool.
Preheat enough vegetable
oil to cover gizzards in a heavy skillet. (I use my cast iron skillet).
Turn the heat to medium high. Coat gizzards well with seasoned flour
and place into hot vegetable oil. Don't overcrowd the skillet. Cook
gizzards on both sides until brown.
Turn down the heat to
medium, then cover skillet with lid and cook for an additional 10
minutes. Once done remove from skillet and allow to drain on paper
towels. Enjoy!
Source: Connie Brumley Sutton
Ingredients:
1-1/2 pound chicken gizzards
1/2 cup all purpose flour
1-1/2 tablespoon seasoning salt
vegetable oil
Directions:
First you want to prep gizzards for cooking. Remove gizzards from
container and discard chicken hearts if they’re present. Cut away
excessive fat and gristle, then wash gizzards thoroughly under running
cold water.
Next it’s time for the most important step…parboiling
the gizzards before frying them. Place gizzards in a pot of cold water,
bring water to a rolling boil and continue to boil for about 15 minutes.
While the gizzards are boiling, prepare coating mixture for the
gizzards. Combine flour and seasoning salt in a paper or plastic bag.
Shake well and set seasoned flour mixture aside.
Once finished boiling, pour gizzards into a strainer or clean sink and allow to cool.
Preheat enough vegetable oil to cover gizzards in a medium hard bottom or cast iron skillet (with lid) over medium-high heat.
Thoroughly coat gizzards with seasoned flour mixture and place into hot
vegetable oil. Don’t overcrowd the skillet. Cook gizzards on both sides
until brown.
Turn down the heat to medium, then cover skillet with
lid and cook for an additional 10 minutes. Once done remove from skillet
and allow to drain on paper towels.
Source: Jando
