Soak them on buttermilk overnight or at least a few hours(buttermilk with hot sauce even better) . Dredge in seasoned flour and deep fry. We have a little fried chicken place that opened recently and the line will go out the door!! They serve deep fried gizzards spicy and regular.
This question has come up a number of times over the years, so these threads might give you some good ideas: http://food52.com/hotline/1059-i-m-slow-roasting-a-whole-duck-but-i-have-the-neck-and-gizzard-and-some-excess-skin-any-ideas-for-t, http://food52.com/hotline/4500-i-have-about-1-2-lb-of-chicken-giblets-left-over-from-making-stuffing-other-than-gravy-what-else-ca, http://food52.com/hotline/17330-what-is-the-best-use-of-chicken-innards-i-don-t-want-to-just-throw-then-out, http://food52.com/hotline/19596-are-chicken-gizzards-ok-to-use-in-stock
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