© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: Maw Maw Recipe Box Collection
Gizzards are a popular food throughout the world. A chicken is a type of domesticated bird which is often raised as a type of poultry. Gizzards are also sold as street food. Chicken gizzards are popular food item in Potterville, Michigan, where a Gizzard Festival is held every year in June. Stewed gizzards are also eaten as a snack in Nigeria. The gizzard of a cooked chicken is traditionally set aside for the oldest or most respected male at the table — I always wondered why my Dad always had the gizzard.
1½ pound chicken gizzards
½ cup more or less all purpose flour
1½ tablespoon seasoning salt
¼ teaspoon black pepper
¼ teaspoon cayenne
vegetable oil for frying
First prep the 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.
Next it's time for the most important step...parboiling 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 you are finished boiling, pour into a strainer and allow the gizzards to cool. Preheat enough vegetable oil to cover the gizzards in a medium hard bottom or cast iron skillet (with lid) over medium-high heat. Thoroughly coat the gizzards with the seasoned flour mixture and place into hot vegetable oil; do not crowd the skillet. Cook gizzards on both sides until brown. Lower heat to medium and then cover skillet with lid and cook for an additional 10 minutes. Once done remove from skillet and allow to drain on paper towels.