Roses Fried Gizzards Recipes

FRIED CHICKEN GIZZARDS

Steps:

• Trim excess fat and gristle from chicken gizzards. Rinse under cold running water.
• Place gizzards in a pot of cold water. Bring water and gizzards to a rolling boil; continue to boil for about 15 minutes. Strain gizzards using a colander. Allow to cool.
• Meanwhile, combine the flour, seasoned salt, pepper, and garlic powder in a plastic bag. Shake well to combine.
• Preheat vegetable oil in a skillet with a lid over medium-high heat to 375 degrees F (190 degrees C).
• Thoroughly coat gizzards with flour mixture and shake off excess. Gently lay the coated gizzards in the hot oil. Cook until brown. Reduce heat to medium; cover skillet with lid and cook another 10 minutes. Remove to paper towels to drain.

ROSE'S FRIED GIZZARDS

Steps:

• First you want to prep 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.
• Using a pressure cooker, I have an electric one, which makes things so easy. Add the gizzards and the next 3 ingredients. Add just enough water to cover the gizzards. Bring up to pressure for 10 minutes.
• When done, drain completely in a colander. In another bowl, combine the rest of the ingredients, except the oil and blend well.
• In a deep fryer or skillet, heat the oil. Dredge the gizzard pieces in flour mixture, coating well. Fry in batches until golden and crisp.
• Drain on paper towel and serve hot. I prefer to serve these with sliced jalapenos or tartar sauce on the side for dipping. ENJOY!
• Variation: If you don't have a pressure cooker, another option is to boil the gizzards. Boil for about 30 minutes to tenderize.

AWESOME FRIED CHICKEN GIZZARDS

Steps:

• I started with a package of onion ring batter, made as instructed on the box.
• To that I added the rest of the seasonings. Keep tasting the batter as you add the seasonings, so it is to your liking.
• Put the gizzards into the batter, and stir to make sure all pieces are thickly coated.
• In a large, deep frying pan. Put in about an inch of oil. Heat over high heat.
• Drop a small amount of batter in to test the oil.
• When the oil is ready, put in your gizzards. I cooked mine for about 10-15 minutes per side. The longer you cook them, the more tender they will get.
• Remove from oil to a plate with paper towels for draining.
• You can make as many pounds as you would like if you are feeding a lot or just a few.