Chicken, turkey, any gizzards. Ever cook up just gizzards, and how?

Seasoned flour and fry, serve with hot sauce.

Yes sir.....best way.

^^^^^THIS^^^^

I can easily eat my body weight in fried chicken gizzards! Damn I love em!!!

Sea salt, coarse ground pepper and flour then in the Fry Daddy, often have chicken livers along with the gizzards. Cholula hot sauce makes them taste great.

You and me both. Now I want some

Toss in seasoned flour, oil in the skillet, lots of turned to brown without burning. Used to fix them to share with the old gnome with whom I hung out before he up and left us.

Big fan of gizzards as well(livers too), but have never tried to make them at home. I get my fix at the Lucky Wishbone in Anchorage. Hands down best gizzards I've ever eaten. They must pressure cook them before frying, as they are melt in your mouth tender. An order of 1/2 gizzards and 1/2 livers, fries, and a milkshake.......awesome. Lipitor for dessert!

Jeff

I let them cook in the fat that drips down from the bird they came from, add a bit of salt and caraway, and they end up being meaty nuggets that everyone goes for while the bird is being cut apart.

We get about 2 dozen gizzards when we butcher our chickens. One year friends help with the process in exchange for the gizzards.
Went to their home when they breaded and deep fried them. Was notably unimpressed. They had the texture i'd imagine truck tires would have with the same prep. P-cooking probably would have been better.

Now, my hunting buddy gets them and he makes 'chicken' soup with them. Better.

Chicken fried along with the hearts. Cream gravy and a bed of white rice. Mmmmm.

BP...

This is correct


Now I want a bunch of gizzards

nasty scheit. I don't eat offal.

roll them in seasoned flour, then egg, then panko bread crumbs. fry in peanut oil. when all done frying, set aside and make a roux out of the leftover grease, half a stick of butter and cook roux until pasty and browned and then add buttermilk or whole milk to desired gravy consistency and season with S&P. serve with mashed tators and butter beans.

And once again you have nothing to offer a thread, but you feel compelled to dribble you prostate-less bitterness.

Congrats?

Slowly saute in garlic and butter untill they are tender.
A standard oldtime bar food around here.
Back before trendy idiots started paying $1+/piece of a chicken wing.

All we get up here are gas station gizzards.

Some are pretty good.


The Hoots are always killing chickens....wonder what they do with the gizzards?

Same here. Seasoned flour, I like cayenne added to it, and fried in oil and cast iron. Tapatio and a cold beer. Hearts and chicken livers are damned good too.

Best I ever had was at a rib cook off. Claimed they boiled them, then battered and fried in bacon grease. Son of a Bit...... were they tender and delicious.

I do enjoy them,as mentioned with seasoned flour, fried but with banana peppers.
Just cant get Mrs Rong to make em.

Don’t mind them. Most I’ve had just taste like fried seasoned flour with a chewy piece of rubber in the middle. Can’t really get excited about them either way.

Have I never had good ones, or is that just what they are?

Same here Mooner. I think Jeff hit on the secret up above.

Love them! Got to be boiled first which makes them tender. Then rolled in egg wash, seasoned flour, and fried. Eat with hot sauce and blue cheese dip

They are good deep fried and another way they are good is to brown them in a skillet add some chopped onions and garlic and water and simmer slowly till they are tender in a nice gravy.

THATSWHATIMTALKINBOUT!

Cook a crockpot full over night and then season and deep fry the next day. Tender and yummy. Sometimes we don't even fry them, just eat them out of the crockpot with salt.

Is there any other way?

Haven't had gizzards in a while. Think I'll fix that.

Ed

All this talk, I had to go out and get some. Heart and livers too.
S&P, garlic, and cayenne. Damn I’m stuffed.

Good thing I’m not doing blood work for my doctor anytime soon.

What's the rice for????

Dice up the Gizzrds, hearts and livers saute in butter with an equal amount of diced onions, salt and pepper to taste(I like alot of pepper) serve on buttered toast points. I make this in pheasant camp, and duck camp for breakfasts along with sunnyside up eggs, while great themselves dipping the edges in egg yoke is a plus.

What is an egg yoke?

It’s what ya steer the egg with!

I briefly tried to find a spoof picture but the search engines kept being "helpful" and steered me to egg yolks.

Never got a Gold Star for spelling in grade school either, but they let me out into the world after nine years and my mom taught me not to bust someone's chops just because they spelled something wrong, when you can figure out what they meant. I'm sure you knew I wouldn't be dipping my food in chopped up oxen sweat soaked wood.

But this is 24hrcampfire, rarely can you get past page three without it turning to a s--t storm

It's funnin', not chop busting. I'm sure Rocky Raab can find some dandies in my writing.

Apparently your mom didn't teach her daughter about busting balls. Which makes sense, since that's a guy thing.

Me too.

Whenever i shoot a turkey or get a bird with giblets, I usually use the gizzard with the bones for stock, then eat the gizzard as fast as possible.

Growing up we often had diced gizzards and hearts in COM soup over toast. Nowadays its deep fried bar appetizer on hunting trips.

Two whites walk into a bar..................................................

I love fried chicken hearts. I used to buy them buy the pound, but lately all I see is hearts with livers and gizzards. Nothing wrong with liver and gizzards, but a big pan of chicken hearts is one of my favorites. Need to check the local butcher shop.

Love them chicken 'nards! Stopped at a small town bar with my GF last month and low and behold, they had gizzards on the menu! Had to have some and..................deep fried truck tires is a good description. Gizzards are kinda chewy, but damn, I think I put a years worth of wear on my molars that night! I'm gonna have to try the "pressure cooker then fry" method.

Deep fried or pickled.

When I was in school, the lunch ladies would prepare actual chicken a few times a year. Along with what came on our plate, there would be a big roaster pan of hearts and gizzards with a spoon stuck into it. Those of us who knew good food were free to pile our plates with them.

Good stuff for chicken soup. Hearts, gizzards, and livers.

I eat hearts livers and gizzards. Good stuff

I usually buy a pound of gizzards a few times a year. Love them breaded and fried and livers too.
Do stores even sell whole fryer chickens with the neck, gizzard, liver and heart included anymore?.

I don't remember buying a chicken in the last 5 years that didn't have all the goodies inside. I usually cook them up for the dogs, though I'll chew on the neck.

That cracked me up