Tender Chicken Gizzards (lillepunkin)

Start by putting the gizzards in a large stock pot and just cover with water. Add salt and black pepper, then bring the water to boiling. (You can also add a stalk of celery or even a bay leaf for extra flavor if desired.) Boil for a minimum of 30 min for chewier gizzards. Boil for 45 min for more tender gizzards. Drain the water off and allow to cool. You can also rinse the gizzards with cool water to help them cool faster for handling. Prepare 2 bowls for dredging. One should have 2 eggs beaten. The other should have a mix of flour, salt, and pepper OR you can do half flour and half panko bread crumbs seasoned with salt and pepper for a crunchier breading. Dip each gizzard in the eggs, then the flour mix. Drop into preheated vegetable oil in a small stock pot or use a fryer. When the gizzard floats to the top, it’s done! Remove carefully from the oil with a spatula designed for frying, and lay the cooked gizzards on a plate lined with paper towels to absorb the extra grease. Enjoy while hot!

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