How to make it

  • 1. Trim the hearts and gizzards.
  • 2. Combine the first 5 ingredients (the marinade) and mix well.
  • 3. Put the marinade and hearts and gizzards together in a resealable plastic bag, squeeze out all the air, seal and marinate for 4-5 hrs. Remove and rinse well.
  • 4. Combine chicken bouillon and wine in pressure cooker. Add hearts and gizzards, get a good head of steam going, put on the pressure regulater weight and cook for 60 minutes.
  • 5. Remove from the stove, take off the pressure weight and let cool.
  • 6. In a large cast iron skillet or Dutch Oven (a deep fryer if you have one) preheat about 2 ½ in. (7 cm.) of oil to 375° F. (190° C.).
  • 7. While the oil is heating up, beat eggs in a bowl. In a separate mixing bowl whisk together the flour, parsley, salt and pepper.
  • 8. Dip cooled gizzards in the eggs then dredge in the flour mixture, coating them completely. Carefully add coated gizzards to hot oil, in batches, being careful not to over crowd fryer. Adjust heat as needed to maintain temperature between 365° F and 375° F (185° C and 190° C).
  • 9. Fry until cooked through and deep golden brown. Remove with a slotted spoon and drain on paper towels, yesterdays newspaper, an empty egg carton, etc. and sprinkle with salt and FG pepper to taste.
  • 10. Serve with ranch dressing, spiced sour cream, chipotle sauce or your favorite concoction for dipping. A few lemon wedges are always nice.
  • Option: I sometimes use 1 cup of flour and a half cup of yellow cornmeal. A nice flavor changer.

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