Southern Fried Chicken Gizzards
Description
A chicken gizzard is transformed into a thing of beauty when simmered until tender, marinated in spicy seasonings, coated in flour, and deep-fried.
Ingredients
•
1 pound chicken gizzards, rinsed
•
2 stalks celery, cut into chunks
•
1 onion, cut into chunks
•
2 bay leaves
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1 1/2 teaspoons celery salt, divided
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1 teaspoon seasoned salt
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1/2 teaspoon ground black pepper
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1/2 teaspoon dried Italian herb seasoning
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1 teaspoon garlic powder
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1/4 teaspoon ground cumin
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1/2 teaspoon Louisiana-style hot sauce
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3 cups oil for deep frying
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1 cup all-purpose flour
Directions
1
Gather all ingredients.
2
Place chicken gizzards, celery, onion, bay leaves, and 1 teaspoon celery salt into a saucepan, and pour in enough water to cover the gizzards by 1 inch. Bring 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.
3
Once cooked, remove gizzards to a bowl, discard celery and onion, and reserve the broth.
4
Season gizzards with 1/2 teaspoon celery salt, seasoned salt, pepper, Italian seasoning, garlic powder, cumin, and hot sauce, stirring to combine well.
5
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.)
6
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
7
Place flour in a plastic bag, and transfer the gizzards with their seasoning into the bag as well. Shake the bag to thoroughly coat the gizzards with flour.
8
Gently lower the gizzards into the hot oil in batches, and fry until golden brown, about 5 minutes per batch. Drain the gizzards on paper towels, and serve hot.