Moms Fried Chicken Gizzards Recipe 455

TENDER CHICKEN GIZZARDS

Steps:

• Bring 2 liters of Coca-Cola to a rolling boil in a large stockpot.
• Place rinsed gizzards in boiling pot.
• Bring back to a rolling boil, reduce heat to steady simmer for 35 to 45 minutes.
• Remove gizzards and drain.
• Allow to cool for at least 30 minutes. The cooler the better.
• In the divided flour, mix the seasoning in one half (leaving the other half plain). Beat the eggs well-- place the butter in a medium-large skillet and heat until hot, while not burning.
• Take cooled gizzards, dredge in flour,egg, then seasoned flour.
• THIS IS THE VERY IMPORTANT PART!
• FLOUR-- EGG-- SEASONED FLOUR-- IN THAT ORDER!
• Place the gizzards in the fry pan and cook for about 2-3 minutes per side, turning occasionally. Remove when golden brown.

CHICKEN GIZZARDS-N-GRAVY

Steps:

• In a med frying pan place gizzards on med heat.
• Add sliced mushrooms, onions, garlic powder and celery salt.
• Add mushroom soup and cover.
• Simmer for 2-3 hours or until the soup thickens to a thick gravy (may need to remove cover to allow soup to thicken).
• Serve hot over noodles or rice.
• Sometimes I eat them cold or slightly warm with saltine crackers.

FRIED CHICKEN GIZZARDS

Steps:

• Wash chicken gizzards under cold water.
• MILK MIXTURE: Wisk together eggs, milk, flour and 1/4 cup steak seasoning.
• add gizzards to milk mixture and allow to marinade in the refrigerator for 30 min to 1 hour.
• FLOUR MIXTURE: Wisk together remaining flour and remaining spices in a large mixing bowl.
• After gizzards get done marinading dredge gizzards in flour mixture.
• preheat 1-1/2" of oil (i use peanut or canola) in a frying pan over medium heat.
• Once oil is ready add gizzards to oil and fry until golden brown (8 to 10 min).