I don’t like livers, but I eat gizzards about once a week. Some folks like to tenderize their gizzards but not me, I just soak them in buttermilk for about an hour, run them thru the flour, then fry them up with salt & pepper like my daddy taught me 50 years ago, but I think this week I’ll try your recipe. That Accent (which is straight MSG) is a game changer for sure, just makes everything so much better. Never thought about putting it on fried chicken, but I’m gonna give it a try. Thanks for another awesome recipe! 😊
I order livers at the fishcamp and bit into one that had a big green tumor in it , hot almighty l about passed out , l was awful to see but didn’t change the fact l still love them 😱
They look so delicious ! It’s been years since I had gizzards…. I was told they need to be boiled for a long time and then dried off and fried to make them tender ? You don’t ?