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Chicken Gizzards #6034737 11/17/15 04:52 PM
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picked some up at the store this morning and going to fry them friday night....just wondering what some of you do differently than i do when you cook them. ive never boiled them before frying and i'm mostly a salt and pepper guy with a little flower and cornmeal coating when i make them..

How do you make yours?

Re: Chicken Gizzards [Re: NewGulf] #6034764 11/17/15 05:00 PM
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I always brine mine for a couple of hours, and then "marinade them" in soy/worstisour/zesty Italian for an additional 2 or 3 hours. Tony's in my flour. Rock and roll


Re: Chicken Gizzards [Re: Baylor_Bears] #6034773 11/17/15 05:01 PM
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Originally Posted By: Baylor_Bears
I always brine mine for a couple of hours, and then "marinade them" in soy/worstisour/zesty Italian for an additional 2 or 3 hours. Tony's in my flour. Rock and roll



tell me about your brine

Re: Chicken Gizzards [Re: NewGulf] #6034776 11/17/15 05:03 PM
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I rinse them, then marinade in whatever you want. I like to use Italian dressing, however, my buddy swears by just using butter milk and he has been cooking gizzards much longer than I have.

I just use flour, fry them, and season when they come out of the oil. My mom taught me that trick, she said it doesn't make sense to season the flour because all the seasoning gets burned up by the oil, so season immediately when they are pulled out of the oil.

I just use salt and pepper, but some Tonys creole is good too!


Re: Chicken Gizzards [Re: NewGulf] #6034795 11/17/15 05:09 PM
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Don't cook them at home.


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Re: Chicken Gizzards [Re: NewGulf] #6034818 11/17/15 05:18 PM
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Originally Posted By: NewGulf
Originally Posted By: Baylor_Bears
I always brine mine for a couple of hours, and then "marinade them" in soy/worstisour/zesty Italian for an additional 2 or 3 hours. Tony's in my flour. Rock and roll



tell me about your brine


Gallon of water to equal parts salt and sugar. Nothing to special


Re: Chicken Gizzards [Re: NewGulf] #6034888 11/17/15 05:58 PM
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brine is usually 1 cup salt and sugar per gallon of water. some people do 1 salt 1/2 sugar. You can adjust however you like and add other flavors (herbs, etc). Trick is to let them sit for long enough. I like to let anything I brine go at least 24 hrs. Salt solution will actually dehydrate the meat first then reabsorb taking in more moisture than before which is why people like to brine. Plus the moisture/solution is seasoned and gets it into the meat instead of just the exterior. Never heard of brining gizzards. Have to try that.


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Re: Chicken Gizzards [Re: NewGulf] #6035054 11/17/15 07:29 PM
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ive never brined anything might try that for the hell of it!

Re: Chicken Gizzards [Re: NewGulf] #6035147 11/17/15 08:05 PM
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GREAT @The Bar Food..........


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Re: Chicken Gizzards [Re: NewGulf] #6035169 11/17/15 08:15 PM
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I bet brined gizzards are great. They do tend to be dry.


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Re: Chicken Gizzards [Re: Cast] #6035203 11/17/15 08:31 PM
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Originally Posted By: Cast
I bet brined gizzards are great. They do tend to be dry.


Only reason I do. I like to make a batch when I have friends over to watch the game and not tell them what they are. Kinda one of those foods people shy away from because of the name. Everyone always eats em up. I like to brine them because I personally think it takes the edge off that heavy iron flavor they can have from time to time.


Re: Chicken Gizzards [Re: NewGulf] #6035257 11/17/15 08:54 PM
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Bushes gizzards and a large sweet tea.... up


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Re: Chicken Gizzards [Re: Baylor_Bears] #6035563 11/17/15 11:07 PM
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Originally Posted By: Baylor_Bears
Originally Posted By: Cast
I bet brined gizzards are great. They do tend to be dry.


Only reason I do. I like to make a batch when I have friends over to watch the game and not tell them what they are. Kinda one of those foods people shy away from because of the name. Everyone always eats em up. I like to brine them because I personally think it takes the edge off that heavy iron flavor they can have from time to time.


Going to try it

Re: Chicken Gizzards [Re: NewGulf] #6040119 11/20/15 01:01 PM
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Thats finger food if your grilling or smoking birds on the pit or cooker! me, just some
salt, pepper or marinade from your chickens.... simple, the cook quick, on low smoke,
or grill, about 40 min or so? pending your heat conditions.


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Re: Chicken Gizzards [Re: Hogflyer] #6041596 11/21/15 12:31 PM
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Clean them up good. Season them good with Lawry's Seasoning Salt, add a little Sucklebuster's Gunpowder (Jalapeno dust) and black pepper. Then I coat them in flower loaded with black pepper and drop them in the grease. Sometimes I use an egg wash before the flour but most of the time I don't.


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