Rose's Fried Gizzards

ChamoritaMomma's Note:

This is one of my hubby's favorite "beer chasers". He enjoys having it during football season with a cold bottle of Corona. But you can enjoy it anytime, and believe me, you can't have just one piece.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 2

• 1 ½ lbs chicken gizzards , washed clean
• 1 ½ teaspoons salt
• 2 teaspoons garlic powder
• 2 teaspoons celery seeds , crushed
• 1 ½ cups all-purpose flour
• 1 ½ tablespoons salt
• 2 teaspoons black pepper
• 2 teaspoons garlic powder
• 1 teaspoon Accent seasoning
• 4 cups vegetable oil , for deep frying

Directions:

1. 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.
2. 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.
3. When done, drain completely in a colander. In another bowl, combine the rest of the ingredients, except the oil and blend well.
4. 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.
5. Drain on paper towel and serve hot. I prefer to serve these with sliced jalapenos or tartar sauce on the side for dipping. ENJOY!
6. Variation: If you don't have a pressure cooker, another option is to boil the gizzards. Boil for about 30 minutes to tenderize.

Reviews

[mmm29]

Usually chicken gizzards are chewy, but using the pressure cooker first made them tender! I used a deep fryer and they turned out great! I didn't have any Accent seasoning, so I left out this ingredient. I reduced the salt in the flour mixture (1 1/2 T seemed like too much), but they needed salt - so next time I'll put in the full amount. My dh is the pickiest eater on the planet, and he gave this recipe the ultimate compliment...he said, "This is a KEEP!"

[kdrich76]

I just got a pressure cooker for Christmas mainly for cooking gizzards. Never had them out of a pressure cooker before but it did tenderize them pretty good. I did have a problem with the breading. Following your directions they looked nothing like the 2nd pic up there ( i wish they did) , but more like the first ( after i used an egg wash). IMO you have to use an egg wash first or even egg wash, flour, egg wash, flour to get the breading some may be looking for. Gotta season with salt and pepper right when they come out of the fryer as well. They are defiantly more tender and the flavors were good.