Description
These flavorful gizzards are always requested at football and holiday parties. I don’t know if anyone would show up if I didn’t make them. The extra time boiling before frying makes a huge difference in making them tender. Definitely save the broth in the freezer!
Ingredients
- 1 pound chicken gizzards, rinsed
- 2 stalks celery, cut into chunks
- 1 onion, cut into chunks
- 2 bay leaves
- 1 ½ teaspoons celery salt, divided
- 1 teaspoon seasoned salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried Italian herb seasoning
- 1 teaspoon garlic powder
- ¼ teaspoon ground cumin
- ½ teaspoon Louisiana-style hot sauce
- 3 cups oil for deep frying
- 1 cup all-purpose flour
Instructions
- 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.
- Once cooked
- remove gizzards to a bowl
- discard celery and onion
- and reserve the broth.
- Season gizzards with 1/2 teaspoon celery salt
- seasoned salt
- pepper
- Italian seasoning
- garlic powder
- cumin
- and hot sauce
- stirring to combine well.
- 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.)
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- 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.
- 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.
Prep Time: 10 mins
Cook Time: 2 hrs 50 mins
Total Time: 3 hrs 30 mins
Servings: 6