INGREDIENTS:

• 1 lb chicken gizzards (or as many as you need)
• water to cover
• 1 1/2 tsp salt
• 2 to 3 c vegetable oil for frying

Coating mix for about a pound:

• 1/2 c flour
• 1/2 c panko bread crumbs
• 1/4 tsp garlic powder
• 1/2 tsp seasoned salt
• 1/2 to 1 tsp paprika, sweet mild
• 1/4 tsp fresh ground pepper
• 1 egg
• 2 to 3 tbsp milk

INSTRUCTIONS:

1. Place gizzards into a medium saucepan, and cover with water by about an inch. Add salt and bring to a boil. Lower the heat to medium and boil, covered, until tender. Check after about 45 minutes, and if they are not tender, continue to cook in about 15 minute increments, testing after each.
2. When tender to your liking, remove from heat and let cool. (You can do this one day and refrigerate the gizzards in a zip type bag with the juice from boiling to finish later.)
3. When ready to finish, whisk the egg and milk together in a bowl, set aside. Mix the coating ingredients in a pie plate or other shallow container. Heat the frying oil in a 10 to 12″ skillet over medium high heat. (It needs to be hot)
4. Remove the gizzards from the liquid and place in the bowl with the egg mixture. Stir until gizzards are all coated and then remove from egg and dip into crust mixture, making sure they are well coated.
5. Carefully place the coated gizzards into the hot oil and turn the temperature down to just above medium. Fry until golden on one side, turn and fry on the other side. (Since they are already cooked, this will not take as long as actually cooking them) Remove to a paper towel lined plate to drain, sprinkle with additional salt if needed. Let cool slightly and serve.