The ingredients are Okay, but the deep frying isn't necessary. This is how it was fried in my Spanish family for over 50 years. Rinse the gizzards. Put the flour in a zip-lock bag with the S&P. Add the gizzards and toss until thorougly coated. Shake off excess flour and fry on medium heat in 2-1/2 TBS olive oil along with some diced onion & 1 garlic clove. When browned, add 1/4 to 1/2 cup of chicken broth. Bring to a boil, lower heat to low, cover fry pan and simmer for 1-1/2 to 2 hours. The gizzards will be very tender, and flavorful. YUMMO. You can sub garlic salt in flour, for the garlic clove in oil.
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The ingredients are Okay, but the deep frying isn't necessary. This is how it was fried in my...