I’m always happy when one of my readers contributes one of their own recipes to The BamaSteelMagnolia’s Bistro. Today’s recipe comes from reader Joan Ricks who also happens to work with my Tall & Handsome.
Joan’s recipe is one I would categorize as good old Southern Down Home Cooking or Soul Food. I can remember as a little girl my Momma cooking fried chicken livers and she would use the liver, gizzard and neck when she made giblet gravy.
Joan’s recipe is special because it comes straight from her grandmother’s cookbook. When I asked her how many cartons of chicken gizzards she used, she said she recently made this for a cookout and bought three cartons of chicken gizzard and cut them up. It was enough for 5 or more people.
So, for Southern Fried Chicken Gizzards, let’s let Joan tell us in her own words how to cook up a perfect batch. Thanks, Joan!
Southern Fried Chicken Gizzards
If you are tired of tough gizzards to eat, this recipe is a solution to the problem. I had to crack open my grandmother’s recipe notebook for this one for a BBQ party. These come out very tender and everyone loved it and begged for the recipe!
Place the chicken gizzards into a saucepan, and add garlic, basil, celery salt, and minced onion, pour in enough water to cover the gizzards by 1 inch. Bring the gizzards to a boil, reduce heat to low, cover, and simmer until tender, about 2 1/2 hours. Pour in more water during simmering, if needed, to keep gizzards covered. Remove the gizzards to a bowl, reserve the broth.
Season the gizzards with soul seasoning or seasoned salt, pepper, soy sauce if desired, garlic, cumin, and hot sauce, stirring to combine well. Pour 1/3 cup of the reserved broth over the seasoned gizzards, and refrigerate for 30 minutes or more, stirring often. (Save or freeze the remaining broth for another use, if desired.)
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Place the flour in a plastic bag, and pour in the gizzards with their seasoning. Shake the bag to thoroughly coat the gizzards with flour. Gently lower about 1/4 of the gizzards per batch into the hot oil, and fry until golden brown, about 5 minutes per batch. Drain the gizzards on paper towels, and serve hot. ENJOY!!!