Fried Chicken Gizzards Recipe Reviews - Allrecipes.com (Pg. 3)
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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24 users found this review helpful

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