Chicken and Duck gizzards.
Lindsay-Jean is a Contributing Writer & Editor at Food52.
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..., http://food52.com/hotline..., http://food52.com/hotline..., http://food52.com/hotline...
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.
My favourite is to cook in a Portuguese style piri tomato sauce.
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