Eastside Fish Frys Famous Chicken Gizzards Recipes

Steps:

• Combine the House Seasoning, seafood seasoning and seasoning salt in a bowl and add the chicken wings; toss to coat well. Marinate, covered, in the refrigerator for at least 24 and up to 48 hours.
• Preheat oil in a deep-fryer to 350 degrees F. Toss the wings in the Chicken Flour, then fry then, fully submerged, for 15 minutes, checking after 5 minutes to make sure wings are not stuck together (do not crowd the fryer; cook in 2 to 3 batches). Drain on paper towels and add House Seasoning to taste.
• Stir together the sugar, salt, corn flour, all-purpose flour, tapioca, MSG, pepper, lemon peel, citric acid and navy bean flour.
• Stir together the flour, fry mix, seafood seasoning, seasoning salt, garlic powder and black pepper.

Steps:

• Preheat oil in a deep-fryer to 350 degrees F. Dip the bacon in buttermilk, thoroughly coating each piece on both sides, then toss in the Chicken Flour.
• Fry, stirring once or twice, until the bacon is no longer pliable, 4 to 10 minutes. Drain on paper towels. Sprinkle with House Seasoning to taste.
• Stir together the flour, fry mix, seafood seasoning, seasoning salt, garlic powder and black pepper.
• Stir together the sugar, salt, corn flour, all-purpose flour, tapioca, MSG, pepper, lemon peel, citric acid and navy bean flour.

Steps:

• Put the gizzards in a large bowl with the milk. Cover and refrigerate for at least 4 hours or overnight if possible.
• Drain off the milk and rinse the gizzards in cool water, then pat dry. Cut the gizzards into 1-inch pieces, then season them with the salt, pepper, parsley, sage and thyme.
• Place a large pot on medium-high heat, add the olive oil and saute the seasoned gizzards until browned all over and starting to shrink, about 5 minutes. Add the onions, peppers, celery and garlic and continue to saute until the onions are translucent, 3 to 5 minutes. Add the chicken broth to the pot and bring to a boil. Add the rice and stir, then cover with a lid and reduce the heat. Cook for 15 minutes or until the rice has absorbed all the liquid. Fluff the cooked rice with a fork before serving.