KFC and All Fried Chicken

Fried chicken gizzards are wonderful. I just coat them with seasoned flour (salt and pepper) and fry them southern style. The drippings make wonderful gravy as well.

I love them. Dip them in milk and then seasoned flour mixture and deep fry just like chicken. Drain after frying.

That BNT guy is really beginning to bug me! Where are all the ****** that like reporting at the drop of a hat, when you need them?

As to your question…yummy! Except I boil mine, because I like them real soft, then make them into a gravy. Served over plain white rice…sigh!

Seeing as they take so long to cook, I would parboil them first. Then use the flour, milk, bread crumbs method of frying. Good luck. Just a note, we simmer them for hours in homemade spaghetti sauce and put them over spaghetti. Yummy!

go get some gizzards at the store and then get a bowl put some flour and salt and pepper. and in another bowl whisk together 1 cup of milk and 1 egg with salt and pepper. dip the gizzards in the flour then in the egg wash then flour again. and then place in a skillet or fry daddy full of oil and cook until golden brown. i like to serve mine with bbq sauce. enjoy

Mix milk and egg and seasoning together and mix flour and seasoning together ( salt and pepper or seasoned salt is good)
Dip in milk mixture and then flour ( you can do this twice if you like thick crust ). Then deep fry. Livers are delicious this way also. Yummy!

i work at a bar and restaurant where we are known for our gizzards. what we do is cook them with salt and pepper and a little garlic in a pot with some water. then we deep fry them to order (not breaded) for less than a minute and voila!some people like them with hot sauce or garlic salt. enjoy!

Deep -Fried Chicken Gizzards

Ingredients

1 lb chicken gizzards
1 tb cornstarch
2 tb soy sauce
1/2 ts salt
1 oil for deep-frying
1 pepper

Instructions

1. Remove fat and outer membrane of gizzards. Make a few parallel slashes
in each; then cut in thirds.

2. Combine cornstarch, soy sauce and salt. Add to gizzard sections and toss
gently to coat.

3. Heat oil. Add gizzards, about half a cup at a time, and deep-fry until
golden. Drain on paper toweling. Serve hot, sprinkled with pepper.
VARIATION: After step 1, marinate the gizzards 20 to 30 minutes in a
mixture of 1 tablespoon sherry, 1/2 teaspoon sugar, plus the soy sauce and
salt. Then drain, discarding marinade. Omit step 2. Before deep-frying,
dredge gizzards lightly in cornstarch.

This is real southern comfort food!Just soak in buttermilk amd mix half flour and half corn meal with salt and pepper to taste and a bit of cayenne pepper powder adds a little kick to them then fry them in vegetable oil.For a real treat pressure cook them for about 15 minutes and then do as with the raw ones and they come out tender enough to cut with a fork!

Check out this awesome website.Theres lots of recipes on chicken gizzards!

~~~http://www.cooks.com/rec/search/0,1-00,chicken_gizzards,FF.html~~~

wat s gizzard

I like them too, but I have never cooked them. There used to be a local tavern called Frank’s where I use to live that had a special night where they served them. They were greasy but good. They went well with beer and dart throwing. It was a popular night, or maybe we were all just really bored and starved for entertainment, and chicken gizzards. It is probably not too healthy if you have high cholesterol.

Heat oil. Drop in gizzards. Remove after 30 seconds +/-. Put fishhook through gizzard. Catch Monster Bass or Catfish. Filet, cook, eat.

Simple.

welll!!! you freaking einstine read the box..