Roses Fried Gizzards 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!

ROSE'S FRIED GIZZARDS

Steps:

• 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.
• Using a pressure cooker, I have an electric one, which makes things so easy. Add the gizzards and the next 3 ingredients. Add just enough water to cover the gizzards. Bring up to pressure for 10 minutes.
• When done, drain completely in a colander. In another bowl, combine the rest of the ingredients, except the oil and blend well.
• In a deep fryer or skillet, heat the oil. Dredge the gizzard pieces in flour mixture, coating well. Fry in batches until golden and crisp.
• Drain on paper towel and serve hot. I prefer to serve these with sliced jalapenos or tartar sauce on the side for dipping. ENJOY!
• Variation: If you don't have a pressure cooker, another option is to boil the gizzards. Boil for about 30 minutes to tenderize.

EASTSIDE FISH FRY'S FAMOUS CHICKEN GIZZARDS

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.

AWESOME FRIED CHICKEN GIZZARDS

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.

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.

GIZZARDS AND NOODLES

Steps:

• Rinse and cut in half each gizzard.
• Simmer in water and 2 tsp salt for about 3 hours or until very tender.
• (Do Not Boil).
• Cook noodles until done, drain and add gizzards, butter and salt and pepper to taste.

SOUTHERN FRIED GIZZARDS, STEWED

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.

MOM'S FRIED CHICKEN GIZZARDS

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!