Moms Fried Chicken Gizzards Recipes

Steps:

• Trim excess fat and gristle from chicken gizzards. Rinse under cold running water.
• Place gizzards in a pot of cold water. Bring water and gizzards to a rolling boil; continue to boil for about 15 minutes. Strain gizzards using a colander. Allow to cool.
• Meanwhile, combine the flour, seasoned salt, pepper, and garlic powder in a plastic bag. Shake well to combine.
• Preheat vegetable oil in a skillet with a lid over medium-high heat to 375 degrees F (190 degrees C).
• Thoroughly coat gizzards with flour mixture and shake off excess. Gently lay the coated gizzards in the hot oil. Cook until brown. Reduce heat to medium; cover skillet with lid and cook another 10 minutes. Remove to paper towels to drain.

Steps:

• 2-3 hours prior to cooking. In a large bowl or dutch oven, place gizzards, water and 2 Tbls salt. Let soak. (This draws out that bloody/organ taste). Change salty water every 1/2 hour to hour, for 2-3 hours.
• Drain gizzards. Place drained gizzards on paper toweling, and pat dry.
• Salt and Pepper both sides of the gizzards.
• In a large zippy bag, place flour and salt and pepper.
• In your favorite chicken frying pan (I use Grandma's old cast-iron skillet), melt enough shortening to get 1/4" in the pan.
• Place a handful of gizzards in flour baggie. Shake.
• Remove gizzards from baggie. Shake off excess flour mix.
• Gently place gizzards in the hot shortening. Cover with lid ajar. Cook for 5 mins on Medium-High heat, or until browned.
• Turn gizzards, and cover for another 5 mins or until browned.
• (Pleae note: Gizzards will fry better if cooked in batches. Place cooked gizzards in the oven on 'warm' or 200 degrees, between batches.).
• Enjoy!

Steps:

• 2-3 hours prior to cooking. In a large bowl or dutch oven, place gizzards, water and 2 Tbls salt. Let soak. (This draws out that bloody/organ taste). Change salty water every 1/2 hour to hour, for 2-3 hours. Drain gizzards. Place drained gizzards on paper toweling, and pat dry. Salt and Pepper both sides of the gizzards. In a large zippy bag, place flour and salt and pepper. In your favorite chicken frying pan (I use Grandma's old cast-iron skillet), melt enough shortening to get 1/4" in the pan. Place a handful of gizzards in flour baggie. Shake. Remove gizzards from baggie. Shake off excess flour mix. Gently place gizzards in the hot shortening. Cover with lid ajar. Cook for 5 mins on Medium-High heat, or until browned. Turn gizzards, and cover for another 5 mins or until browned. (Pleae note: Gizzards will fry better if cooked in batches. Place cooked gizzards in the oven on 'warm' or 200 degrees, between batches.). Enjoy!

Steps:

• Put the gizzards in a stockpot and cover with water by several inches. Add 1/2 tablespoon each pepper and seasoning salt, and bring to a boil. Boil the gizzards for 4 hours.
• Remove the gizzards, rinse with cold water, and then transfer to an ice bath to cool to 41 degrees F. Rinse the gizzards again and remove any gristle. Place the gizzards in a large bowl, cover with fresh cold water, and add 2 tablespoons seasoning salt and 2 tablespoons House Seasoning. Cover and refrigerate for at least 24 hours and up to 48 hours.
• Preheat oil in a deep-fryer to 350 degrees F. Prepare the gizzards: A quarter of the meat needs to be covered with water. If it's not, add more water. Add 3/4 cup Chicken Flour to the bowl and mix until the batter looks like milky water, is not gritty, and has the consistency of a crepe batter. The gizzards should be lightly coated with the wet batter, but the batter will still be runny. Fill a separate plate with more Chicken Flour.
• Remove the gizzards from the wet batter and toss in the dry Chicken Flour to coat. Put the gizzards into a sifter to remove the excess, then add the gizzards to the fryer. Fry for 2 to 4 minutes. Transfer to paper towels and sprinkle with House Seasoning to taste.
• Stir together the sugar, salt, corn flour, all-purpose flour, tapioca, MSG, pepper, lemon peel, citric acid, navy bean flour.
• Stir together the flour, fry mix, seafood seasoning, seasoning salt, garlic powder and black pepper.

Steps:

• Put the flour, salt, pepper and garlic powder in a brown paper bag. One by one, coat the chicken parts with mixture.
• In a large skillet, fry the chicken in 1 inch of hot oil until golden brown. Remove the chicken from the pan and drain the oil.
• Put the chicken back into the pan and cover the pieces with cooking sherry. Cover the pan and reduce to simmer. Let simmer for 20 minutes. Serve.

Steps:

• Place gizzards in a saucepan with enough water to cover by 1 inch. Bring to a boil over medium heat, cover, and cook for 1 1/2 hours. Drain and chop into bite size pieces.
• Melt butter in a large skillet over medium-high heat. Fry gizzards in butter for about 15 minutes. Season with salt and pepper to taste.

Steps:

• I started with a package of onion ring batter, made as instructed on the box.
• To that I added the rest of the seasonings. Keep tasting the batter as you add the seasonings, so it is to your liking.
• Put the gizzards into the batter, and stir to make sure all pieces are thickly coated.
• In a large, deep frying pan. Put in about an inch of oil. Heat over high heat.
• Drop a small amount of batter in to test the oil.
• When the oil is ready, put in your gizzards. I cooked mine for about 10-15 minutes per side. The longer you cook them, the more tender they will get.
• Remove from oil to a plate with paper towels for draining.
• You can make as many pounds as you would like if you are feeding a lot or just a few.

Steps:

• Wash chicken gizzards under cold water.
• MILK MIXTURE: Wisk together eggs, milk, flour and 1/4 cup steak seasoning.
• add gizzards to milk mixture and allow to marinade in the refrigerator for 30 min to 1 hour.
• FLOUR MIXTURE: Wisk together remaining flour and remaining spices in a large mixing bowl.
• After gizzards get done marinading dredge gizzards in flour mixture.
• preheat 1-1/2" of oil (i use peanut or canola) in a frying pan over medium heat.
• Once oil is ready add gizzards to oil and fry until golden brown (8 to 10 min).

Steps:

• Place the chicken gizzards, celery, onion, bay leaves, and 1 teaspoon of celery salt into a saucepan, and pour in enough water to cover the gizzards by 1 inch. Bring the gizzards to a boil, reduce heat to low, cover, and simmer until tender, about 2 1/2 hours. Pour in more water during simmering, if needed, to keep gizzards covered. Remove the gizzards to a bowl, discard the celery and onion, and reserve the broth.
• Season the gizzards with 1/2 teaspoon of celery salt, the seasoned salt, pepper, Italian seasoning, garlic powder, cumin, and hot sauce, stirring to combine well. Pour 1/3 cup of the reserved broth over the seasoned gizzards, and refrigerate for 30 minutes or more, stirring often. (Save or freeze the remaining broth for another use, if desired.)
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Place the flour in a plastic bag, and pour in the gizzards with their seasoning. Shake the bag to thoroughly coat the gizzards with flour. Gently lower about 1/4 of the gizzards per batch into the hot oil, and fry until golden brown, about 5 minutes per batch. Drain the gizzards on paper towels, and serve hot.

Steps:

• Bring 2 liters of Coca-Cola to a rolling boil in a large stockpot.
• Place rinsed gizzards in boiling pot.
• Bring back to a rolling boil, reduce heat to steady simmer for 35 to 45 minutes.
• Remove gizzards and drain.
• Allow to cool for at least 30 minutes. The cooler the better.
• In the divided flour, mix the seasoning in one half (leaving the other half plain). Beat the eggs well-- place the butter in a medium-large skillet and heat until hot, while not burning.
• Take cooled gizzards, dredge in flour,egg, then seasoned flour.
• THIS IS THE VERY IMPORTANT PART!
• FLOUR-- EGG-- SEASONED FLOUR-- IN THAT ORDER!
• Place the gizzards in the fry pan and cook for about 2-3 minutes per side, turning occasionally. Remove when golden brown.

Steps:

• In a pot, combine gizzards with garlic, onion, carrot, bay leaf and herbs. Add enough water to cover and bring to a boil. Reduce to a simmer and cook 40-60 minutes, until gizzards are fork tender. Drain gizzards and cool to room termperature. Reserve broth for another use.
• Cut gizzards into 1/2" chunks, working around any gristle or tendons.
• Combine flour with salt, cayenne and seasoning. Beat egg in a small bowl.
• In a pot or deep skillet, heat 1 1/2 to 2 quarts of vegetable oil to 350°F Dip each piece of gizzard in egg, then in flour. Be sure to coat them well or the coating will not be crisp.
• Place coated gizzard pieces into oil and cook 2-3 minutes until golden brown and crisp. Drain on a rack. Serve immediately.