Moms Fried Chicken Gizzards Recipe 455 Food

FRIED CHICKEN GIZZARDS RECIPE [HOW TO COOK FRIED GIZZARDS]

Steps:

• Parboil 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 a lid and cook for an additional 10 minutes. Once done remove from skillet and allow to drain on paper towels. Enjoy!

FRIED GIZZARDS

Steps:

• Start by trimming the excess fat and gristle from the chicken gizzards.
• Place the gizzards in a pot, add the diced onion, bouillon cube diced, salt, black pepper, smoked paprika, and thyme. Stir, cover, and leave to cook for about 30 minutes. Remove from heat and drain.
• In a medium bowl, add the flour, salt, black pepper, garlic powder, Onion Powder, cayenne pepper, and paprika and whisk until combined.
• Add a few gizzards at a time into seasoned flour and use a spoon to mix them into the flour until well coated.
• Heat oil over medium-high heat. Make sure oil is at least 2-3 inches tall. Add the dredged gizzards inside the oil and fry until golden brown. Drain on a paper towel and serve immediately.

FRIED CHICKEN GIZZARDS

Steps:

• Clean the chicken gizzards as needed.
• Heat a large pot of water on the stovetop to a simmer and add the gizzards. Simmer for one hour to tenderize them, using enough water to cover the chicken.
• Remove chicken from the water and cool in the refrigerator while soaking in one cup of milk.*
• Once cooled, set up your dredging station by mixing the flour and seasonings in a large dish, and beat one egg with two tablespoons of milk in a separate dish.
• Drain the gizzards from the milk and lightly dredge in the flour mixture. Work in batches until all of the gizzards have been coated.
• Place each of the floured gizzards in the beaten eggs and let any excess egg drain off prior to placing directly into the flour mixture for one more coating.
• Fry chicken gizzards in batches in 350 degree oil until golden brown. This will take approximately 5 minutes.
• Remove from oil and drain on a wire rack or paper towels, then serve with your favorite hot sauce or preferred dipping sauce.

MOM'S FRIED CHICKEN GIZZARDS RECIPE - (4.5/5)

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!

FRIED CHICKEN GIZZARDS

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.

TENDER CHICKEN GIZZARDS

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.

CHICKEN GIZZARDS AL A DENA

Steps:

• Clean and rinse gizzards, being sure to trim off any green material.
• Mix flour, salt and pepper together in a small bag; add gizzards and shake well to coat.
• Heat oil in a large electric skillet to medium high heat. Fry coated gizzards in oil until brown & crispy. Pour off any excess oil.
• Add onion and enough water to almost cover gizzards. Stir to get bits on the bottom of skillet incorporated into water. Cover and cook on slow simmer for 3 to 4 hours or until gizzards are very tender.
• Stir every so often. Add water if necessary; you want a gravy-like consistency when it is done.
• When gizzards are "fork tender", add can of soup gradually. Stir in with fork. If using mushrooms, add now. Replace cover and simmer another 10 minutes.
• Serve over rice or noodles.
• *I sometimes double the gizzards so I add both the can of mushroom soup and a can of celery soups.

FINGER LICKIN CHICKEN GIZZARDS

Steps:

• Mix all ingredients in a large saucepan.
• Bring to a slow roll.
• Cover.
• Turn down heat to low and simmer for approximately 3 hours.
• Note: Do not boil or the gizzards will become dry and over cooked.
• Stir occasionally.