Reviewed: Jan. 25, 2013

Wow!! I didn't have some of the ingredients for this recipe, so I improvised. I've never made gizzards in my whole life and this turned out AMAZING! Follow this recipe at heart and you cannot go wrong!

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3 users found this review helpful

Reviewer:

Kaeli

Home Town: Minneapolis, Minnesota, USA

Reviewed: Oct. 29, 2012

I've only really cooked gizzards using flour and seasoning like the second phase of this recipe. I never would have thought to precook them but it really seemed to tenderize the pieces as much as they can be tender. Addictive to eat too.

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3 users found this review helpful

Reviewer:

Slothsan

Cooking Level: Expert

Reviewed: Oct. 3, 2012

I really liked the "chew", not too tough but still a lot of character. I read the reviews and some said that simmering for 1.5 hours was enough, so I split the difference and simmered for 2 hours. I removed the gizzards from the simmering pot straight into a zip top baggie, then added the marinating ingredients and marinated, then just dumped the 1 cup of flour in when I was ready to deep fry; I couldn't see the sense in removing them to a dish to marinate only to dump them into a baggie to flour them. I liked the lightly crunchy texture that the simple flour dredge gave them. I ate quite a few of these while watching the game, as did a friend. Thanks for sharing your recipe!

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6 users found this review helpful

Reviewer:

WALTDOUD

Reviewed: Sep. 3, 2012

TENDER & TASTY! Ok, I never bother to rate recipes although, I pull many off of this site. But I HAD to let you all know that this is an excellent recipe. I grew up on fried chicken gizzards, being from TN, we actually had a restaurant near Nashville that specialized in fried gizzards. These are tender & delicious & much BETTER than what I grew up on! I mixed a dipping sauce, which I have never tried with gizzards, which I used Sour cream, garlic powder & Crystal hot sauce. I was seriously, scooping every last drop out of the bowl with my last gizzard. I will NEVER fry traditional, tough, chewy gizzards again! I can't wait to cook these for my Southern parents who are 73 years old. My Dad will complain that my Mom was doing it wrong all of these years! HA

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Reviewer:

penny

Reviewed: Sep. 3, 2012

This is such a great recipe. It is the first time I have ever had gizzards that were tender. I used the broth for soup the next day and it was terrific.

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Reviewer:

LtlAmerica

Reviewed: Jul. 9, 2012

Delicious, crispy, oniony flavored goodness. My husband and I have really crossed over to the dark side :) We were vegetarians (he for 11 years, me for 5) and now here we are eating deepfried chicken gizzards for dinner! :) Very tasty, boiling them for 2 1/2 hours sure felt like a long time. I cooked ours for 1 1/2 hours, then fried in batches at 375. Made a spicy dipping sauce of mayo, ketchup, hot sauce, garlic and onion powder and lemon juice. It was totally delicious. I served it with a green salad lightly dressed with a homemade mustard vinaigrette.

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Reviewer:

JasBradley

Cooking Level: Expert

Home Town: Ventura, California, USA

Living In: Chico, California, USA

Reviewed: Apr. 30, 2012

Like other reviewers I adjusted seasonings to my taste. Very good. I still like them best the way I grew up with them - my Mom always cooked these in her pasta sauce until they were really really tender. She also used turkey gizzard and heart as part of her dressing recipe.

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Reviewer:

kbarnett

Cooking Level: Expert

Living In: Girard, Ohio, USA

Reviewed: Apr. 24, 2012

Very tender and delicious. Great way to tenderize what is usually a very chewy protein. My wife suggested pressure cooking them next time which seems like a great idea. They seemed a bit salty for my taste, I think the next time we will cut the salt in half, eliminate the italian seasoning and dip them in the fish breading mix we use. Thanks for sharing.

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4 users found this review helpful