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Fried Chicken Gizzards

Source of Recipe

From "The Complete Southern Cookbook" by Tammy Algood


Recipe Introduction

"Gizzards can be awful if they are just fried. That's why this recipe parboils them before frying. It gives you perfectly tender gizzards every time."

List of Ingredients

• 1½ pounds chicken gizzards, washed and trimmed of excess fat
• Vegetable oil
• ½ cup all-purpose flour
• 1 Tbsp salt
• 1 tsp black pepper


Recipe

Place the gizzards in a large saucepan. Fill with water, place over medium-high heat, and bring to a boil. Boil 15 minutes.

Meanwhile, pour the oil to a depth of 2 inches in a large cast-iron skillet. Place over medium-high heat and bring to 350°F. Place the flour, salt, and pepper in a large zip-top plastic bag and set aside.

Pour the gizzards through a strainer and immediately rinse with cold water. Place in the flour mixture, shaking well to evenly coat. Add to the hot oil and cook until browned, around 4 minutes, turning as needed. Reduce heat to medium. Cover and cook 10 minutes longer. Drain on paper towels and serve warm.