| I know..GROSS, right?! When I was a kid my mom would fry 2 whole chickens every Sunday (6 kids to feed) and she would fry the liver, gizzards and hearts for my dad. Occasionally I'd scarf up a gizzard and liked them. Never cared for the other organs. A friend of mine recently talked me into trying it. So I was roasting a chicken and just put the innards in some flour with seasoning and lightly fried them. They were delicious! Even the liver! And I've never cared for liver. So now I want to buy a whole pack of them and try a good recipe. I saw some on the Internet that said to par-boil them for an hour or two to tenderize them (the gizzards). I want a recipe that provides a good crispy coating like extra-crispy KFC chicken....maybe a batter? Anyone got one? | |||
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Livers & gizzards recipe? Anyone?
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