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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Par-boiling the gizzards really defeated the whole purpose. YOu need to marinade gizzards...