Fried Chicken Gizzards Recipe Reviews - Allrecipes.com (Pg. 3)
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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Photo by 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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Photo by 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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Photo by 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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Reviewed: Nov. 17, 2007
I have had fried gizzards before and these did not turn out well.
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Cooking Level: Intermediate

Living In: Shawano, Wisconsin, USA

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Reviewed: Oct. 14, 2007
Very easy and very good. No more am pm gizzards. Thank you, this is the best
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Displaying results 21-26 (of 26) reviews

 
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