Ingredients

The following ingredients have 4 Servings
  • 1 pound(s) chicken gizzards (or as many as you need)
  • - water, to cover
  • 1 1/2 teaspoon(s) salt
  • 2 to 3 cup(s) vegetable oil, for frying
  • COATING MIX FOR ABOUT A POUND
  • 1/2 cup(s) all-purpose flour
  • 1/2 cup(s) Panko bread crumbs
  • 1/4 teaspoon(s) garlic powder
  • 1/2 teaspoon(s) seasoned salt
  • 1/2 - 1 teaspoon(s) paprika, sweet mild
  • 1/4 teaspoon(s) fresh ground pepper
  • 1 large egg
  • 2 - 3 tablespoon(s) milk

Instruction

  • Place gizzards into a medium saucepan, and cover with water by about an inch. Add salt and bring to a boil. Lower the heat to medium and boil, covered, until tender. Check after about 45 minutes. If they are not tender, continue to cook in about 15-minute increments, testing after each.
  • When tender to your liking, remove from heat and let cool. (You can do this one day and refrigerate the gizzards in a zip type bag with the juice from boiling to finish later.)
  • When ready to finish, whisk the egg and milk together in a bowl, set aside.
  • Mix the coating ingredients in a pie plate or other shallow container. Heat the frying oil in a 10 to 12" skillet over medium-high heat. (It needs to be hot - 375°F - but not smoking.)
  • Remove the gizzards from the liquid and place them in the bowl with the egg mixture. Stir until gizzards are all coated.
  • Dip gizzards into crust mixture, making sure they are well coated.
  • Carefully place the coated gizzards into the hot oil and turn the temperature down to just above medium. Fry until golden on one side, turn, and fry on the other side. (Since they are already cooked, this will not take as long as actually cooking them.) Remove to a paper towel-lined plate to drain. Sprinkle with additional salt, if needed. Let cool slightly and serve.