Fried gizzards? Help appreciated

[DEERMAKER]

Hey gang, after looking at some quick posts with some references to fried gizzards, I would really like to try some. I'm taking a Long shot today and making liverwurst for the first time so of course I have chicken livers to play it safe
But at the same time, I saw gizzards and thinking about the gizzard being fried and how tasty they sounded when some of the guys on this forum said they would fight over them, I bought them!
So now what I literally have no idea
Gonna do em this afternoon later. Its only 10 am and I'm gonna get to work on chicken soup for dinner while making this liverwurst or at least trying to make this liverwurst lol. I also have roasts to inject , so I have a full day of fun. I love it. Awesome day off lol.
My wife just shakes her head.
Throw any ideas out there for me I'll just pick one and go with it. I gotta try them though!

 

[mr_whipple]

I don't care for the gizzards unless properly done, and that involves boiling them prior to being fried... I can't stand them when they're like chewing on a rubber band, but I'm sure someone here has far more experience with it. As to gizzards and livers, I'm a consumer as opposed to a cook.

 

[crazymoon]

DM, Look into velveting the gizzards before frying to tender them up. I have NOT done it but remember reading that it was a good method for tenderizing them.

 

[Brokenhandle]

Used to love breaded and fried gizzards... local bar was awesome at making them... granted that was over 20 years ago. And yes, they were tough and chewy... but we loved them!
Now we make them totally different, did a thread on them once while we were at rendezvous... I can try and find it if you like. It's not a quick meal, takes all day but turns them into melt in your mouth delicious!
In a nutshell, bread them in seasoned flour, partially brown in a fry pan then into a Dutch oven with milk and cream of mushroom soup and more seasoning. Then simmer over coals for 6 to 8 hours, stirring occasionally... yes, these are primarily made over a campfire, but we have done in the kitchen and used crock pot.

Ryan

 

[Brokenhandle]

Here's the thread that kind of shows the process of us making gizzards on the fire...

Rendezvous!

Ok, so maybe not in the sense you all might be thinking, but this was the 48th annual we went to this past Labor day. It is actually a reenactment of the time of Lewis and Clark time period, approximately 1840. We have been doing this for probably 30 years. Some events that occur are black...

www.smokingmeatforums.com

Ryan

 

[Gonna Smoke]

I can't stand them when they're like chewing on a rubber band

I love gizzards and that texture.

Anyway, I just dry bread them and fry until golden. Remember though, when you buy them in a grocery store, the packs will have hearts in them, too. But I like them, as well...

 

[Brokenhandle]

Kind of have a hankering for some deep fried breaded chewy gizzards now!

Ryan

 

[tanglefoot]

Pressure cook them with onions first. Then cool them in the fridge. Then batter/bread them and deep fry for a couple of minutes. Absolutely amazingly tender and tasty!!!!

 

[DEERMAKER]

Man. I may have to buy more after this first try. So many ways to make em, and they all sound yummy!

 

[DEERMAKER]

Pressure cook them with onions first. Then cool them in the fridge. Then batter/bread them and deep fry for a couple of minutes. Absolutely amazingly tender and tasty!!!!

How long in cooker when at full pressure?

 

[Fueling Around]

I love pickled gizzards. They are turkey so 4-6 bites compared to 2-4 bites from a chicken.
No recipe as I just ate them from the jar on the bar.
Funny my summer home is MN (top turkey producer) and raw gizzards in the store was a never to be found product.

 

[Gonna Smoke]

I love pickled gizzards.

I have never seen or heard of them, but I'd try them for sure...

 

[Kvgsqtii]

Make sure you peel the lining of the gizzard off first. My wife make them (and hearts and livers) all the time. Just pan fried with butter and seasoned salt. She loves them, I can take them or leave them.

How to peel gizzards

 

[JIMSMOKES]

Have a local grocery that does meals. You can get gizzards by the bag full.

 

[Fueling Around]

I have never seen or heard of them, but I'd try them for sure...

The link that Kvgsqtii posted on cleaning gizzards has a pickling recipe that reads pretty much as the ones they serve back in MN

 

[mike243]

Seen some today at Food City and thought about snagging them, too much in the fridge and freezers so might just run up to Middlesboro Ky, Lee's Chicken has them and also liver and hearts or a mix, snow storm hitting so be a few days.

 

[mike243]

Also no rubber there, tender as you could ever want.

 

[Cattoon]

I cook gizzards in the instant pot for about 45 minutes for the average pack. I then cool them dredge in flour then dip in a milk and egg wash and dredge in seasoned flour with a little cornmeal mix. About 3 cups self rising flour with a cup of cornmeal mix and seasoned with Tony chachares Cajun seasoning to taste. I then deep fry at 350-375f until golden brown and delicious. It is somewhat involved but the result is well worth it.