Pickled Chicken 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.

CHICKEN GIZZARDS

Steps:

• Place gizzards in a saucepan with enough water to cover by 1 inch. Bring to a boil over medium heat, cover, and cook for 1 1/2 hours. Drain and chop into bite size pieces.
• Melt butter in a large skillet over medium-high heat. Fry gizzards in butter for about 15 minutes. Season with salt and pepper to taste.

FINGER LICKIN CHICKEN GIZZARDS

Steps:

• Mix all ingredients in a large saucepan.
• Bring to a slow roll.
• Cover.
• Turn down heat to low and simmer for approximately 3 hours.
• Note: Do not boil or the gizzards will become dry and over cooked.
• Stir occasionally.