Place the chicken gizzards, celery, onion, bay leaves,
xcess fat and gristle from chicken gizzards. Rinse under cold running water
Wash chicken gizzards under cold water.
MILK MIXTURE: Wisk together eggs, milk, flour and 1/4 cup steak seasoning.
add gizzards to milk mixture and allow to marinade in the refrigerator for 30 min to 1 hour.
FLOUR MIXTURE: Wisk together remaining flour and remaining spices in a large mixing bowl.
After gizzards get done marinading dredge gizzards in flour mixture.
preheat 1-1/2\" of oil (i use peanut or canola) in a frying pan over medium heat.
Once oil is ready add gizzards to oil and fry until golden brown (8 to 10 min).
r dutch oven, place gizzards, water and 2 Tbls
our liking.
Put the gizzards into the batter, and stir
Fried Chicken:
In a shallow baking
Fried Chicken:.
Place chicken in a shallow glass dish.<
ne at a time, dip chicken pieces into egg mixture, then
Mix flour, bread crumbs, garlic, fried chicken seasoning, parmesean cheese together. Add milk and mix until good sticky consistency is achieved.
Coat potatoes and chicken strips.
Heat oil in pan and fry chicken and potatoes until done.
Cover and chill.
Prepare fried chicken: Whisk flour with black and
For Dressing: Whisk together ingredients, refrigerate.
For Chicken: Cut chicken into 1\" strips. Whisk eggs with 1/4 cup water. Whisk flour with salt and pepper. Heat oil in skillet to 350. Dip chicken strips in eggs mixture, then coat with flour mixture. Fry 3-4 minutes until done. Season while hot.
For salad: slice tomatoes and toss with greens and onion slices. Top with fried chicken strips and dressing.
enjoy!
1) Cut the chicken into bite size pieces and
Heat oven to 425\u00b0.
In oven
melt
butter in a 13 x 9 x 2-inch pan.
Mix
Bisquick
and
fried chicken seasoning; coat chicken; place skin side down in pan.
Bake 35 minutes.
Turn over and bake 15 minutes longer.
Chop fried chicken and mix with diced celery, onion, mayo, pepper and Jane's Krazy salt. Mix well and chill for a couple of hours before serving.
We make sandwiches with it but you can also stuff tomatoes or use it any way you like. Enjoy!
o 400 degrees.
Wash chicken pieces and pat dry, set
Clean and rinse gizzards, being sure to trim off
Slice up the gizzard into a skillet.
Add water to cover the gizzards.
Cover and let the water come to a boil.
Remove from the heat and drain in a colander.
Add enough olive oil to the skillet so that the gizzards do not stick to the bottom.
Heat the oil; add the gizzards, garlic and onion.
When the gizzards start to fry, add more olive oil.
Season to taste with salt, pepper, parsley and garlic powder.
Add the mushrooms and gravy mix.
Cook until the gizzards are chewable, approximately 30 minutes.
Serves five.
Place chicken gizzards in a large saucepan, and
Season gizzards with seasoned salt (or salt and pepper if preferred) and dredge in sufficient flour to cover gizzards. Brown in pan with oil until almost tender.
Add can mushrooms, including liquid, and cook with lid on until tender.
Add hominy and stir until heated and mixture becomes thickened.
Will serve 2 or 3.
Wash gizzards and
remove
any fat.
Chop gizzards in 2 to 3 pieces.
Heat oil in large skillet and brown garlic.
Add gizzards and saute over medium-high heat for 15 to 20 minutes. Add red crushed
pepper,
bay
leaf and saute an additional 5 minutes. Add tomatoes, parsley, salt and pepper.
Cook on low heat for
2 to
3
hours.
To serve sprinkle with parsley, if desired.
Makes 8 servings.
This is good served with rice.