Reviewed: Nov. 17, 2009

This is my new Gizzards recipe. Usually I put a little hot sauce on my gizzards, but This time there was no need. Great flavor.

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Reviewer:

quicktater

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Reviewed: Jul. 9, 2009

Using the suggestions left by another reviewer, I tried marinating the gizzards in buttermilk overnight and adding a little MSG to the flour mixture. Otherwise, I left the recipe alone. The end result: gizzards that were better than some I've tasted, but I've tasted better, as well. So I'm toeing the middle of the line and going with three stars.

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Reviewer:

V. L. Hartman

Cooking Level: Intermediate

Living In: Auburn, Illinois, USA

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Reviewed: Jan. 11, 2009

The gizzards were good except I put them in egg before I put the flour on, it makes the flour stick better. Also, I deep fried them. Faster cooking.

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8 users found this review helpful

Reviewer:

Bronwyn Sproull

Cooking Level: Expert

Home Town: Carlinville, Illinois, USA

Living In: Godfrey, Illinois, USA

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Reviewed: Jan. 8, 2009

Me and my boyfreind made this to the tee and it tasted bad. The flour didn't stick and the gizzards had no taste to them. wouldn't recommend

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Reviewer:

Scotty E.

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Reviewed: Nov. 3, 2008

I've been making chicken gizzards like this for years. One thing I do differently is to boil them for about an hour, and season the water with salt/pepper/garlic powder. It makes them tasty, and tender. Great recipe though!!!

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29 users found this review helpful

Reviewer:

smylpurty

Cooking Level: Expert

Home Town: Peru, Indiana, USA

Living In: Denver, Colorado, USA

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Reviewed: Oct. 7, 2008

Good recipe. I did have one problem tho. The breading would not stay on the chicken :( I was so mad, but still ate them. Any tips on preventing this? But all-in-all a good recipe, maybe it was just me with the breading problem. Thanks, Tyler

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Reviewer:

tydek07

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Reviewed: Sep. 13, 2008

Par-boiling the gizzards really defeated the whole purpose. YOu need to marinade gizzards overnight in either buttermilk, sour cream or yogurt so the toughness is broken down naturally and absorbs the tangyness of the marinade. Add a couple dashes hotsauce to the marinade and we're talking YUM! Plus the marinade helps the flour coating stick better and become puffier. Also add some pepper, a touch of cayenne and msg to the flour (I know everyone is anti-msg, but it really is needed to get the right flavor here.

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Reviewer:

chaplinj

Cooking Level: Professional

Home Town: Longview, Texas, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: May 25, 2008

This was a total disaster. The Par boiling time was way too long and the frying time was way too long. After Par-Boiling I noticed the Gizzards were too tough at the 15 minute time period. When frying, I found the browning time too long also and then the covered time was excessively way too long.

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Reviewer:

Robert Haney

Cooking Level: Expert

Home Town: Aurora, Colorado, USA

Living In: Simferopol, Crimea (Autonomous Republic), Ukraine

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Reviewed: Apr. 5, 2008

Well I used 2 lbs of gizzards instead of 1.5 lbs. I doubled the garlic powder cuz I like garlic darnit. I also changed the boiling time to around 45 minutes. They get very tender the longer you boil them. And rather than a frying pan I used my deep fryer to flash fry. I used an egg wash to get the flour mixture to stick to the gizzards better. I only deep fried them long enough for the batter to fry to a golden brown. Usually around 30 to 45 seconds. I realized I had quite a bit of egg wash left over as well as the flour mixture. So I dropped some egg wash into the flour and made a dough out of it. I also deep fried the dough balls but a little bit longer to make sure they cooked all the way thru. I then crumbled them up into a hot frying pan and added the remaining egg wash to make scrambled eggs. I served those with the gizzards and believe me it was a fantastic meal. The pepper made it a little spicy but I like that. So all I changed was the boiling time, added a bit more garlic pepper and, deep fried instead of pan fried. Delicious.

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Reviewer:

TAlan

Cooking Level: Intermediate

Living In: Michigan City, Indiana, USA

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Reviewed: Dec. 9, 2007

The time recommended for this recipe is a bit long for my taste. This recipe makes the gizzards VERY dry and crispy. I would recommend cutting the boil & fry time in half. Otherwise this recipe is great! I especially like the added touch of the garlic powder. I like garlic so I doubled the amount.

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9 users found this review helpful