Omg I've always loved chicken gizzards but could not get them nice and tender and your way turned out SO GOOD THAT I SMACKED EVERYONE IN THE HOUSE WIFE , KIDS , STEP PARENTS AND MY DOG !!!! Absolutely I did . Thank you for your recipe.
Your voice is so relaxing and calming. My mom used to make boiled gizzards and egg noodles for us atleast once a week when were growing up. We didn't have a lot of money. But she always made sure us 4 girls were not hungry. Thanks for sharing. Recipe took me down memory lane
My mother used to make these when money was tight and we'd have them with gravy over white rice or noodles. They were always tender and delicious! Thanks for posting this recipe Miss Gina! Brings back a lot of memories.💗🌺🌸
I cook the gizzards in a pressure cooker for 15 - 20 mins with S&P & bay leaves then drain it, coat it with seasoned flour & cornstarch to become crispy, then deep fry it (season the way you want it). Sometimes I use the liquid where I boiled the gizzards to make soup or cook some veggies such as broccoli, cauliflower, blanche spinach, asparagus & etc. Why will I waste electricity or gas to boil it for 1 to 2 hrs., if I can pressurized it for 20 mins. only.
Not everyone is blessed to have a pressure cooker that’s why they have to use that electricity to boil on the stovetop longer than it would take to do in said pressure cooker. But your recipe does sound yummy.
So I followed this recipe exactly how Gina said to do...I was a little disappointed they were not as tender as I thought they would be. The coating is awesome that she uses and I love watching her video's. How ever I decided to to make them in my Instant pot and OMG what a difference it made. They were so tender I could cut them with a fork. After they were done I coated them and fried them and I did not use a lot of oil as if I was going to deep them. The Instant pot is the way to go. It does not take long to fry them to get that crispy coating on. I make these for my brother who is blind and he said I can't believe how tender they are and the coating is awesome! Thanks Gina your the best!
I have always been intimidated by gizzards bc if not prepped properly they will be tough and chewy but the way you prepare them is the same as my grandmother. I may try to cook gizzards after all.. thx Gina!
When I wanted some gizzards, I called my mama and asked her what to do. When she said boil them 1st, then fry!? I was like no, I want them done fast mama. She told me they take time, but you go ahead and put them in the grease then 😂 Girl those thangs was so tough, I had to eat the package of them by myself, because my family wouldn't fool with 'em 😂
What always bothered me was "what part of the chicken IS this?".... but I will surely buy some from the chicken shack by the interstate every time I pass it😉
I do my chicken gizzards like your. I boil them. Season the water. Now. I put the corn meal and flour. I season the corn meal and flour. When soak them in the butter milk. I put red’s hot sauce in it. About a cup. Then drain them. Pat them dry. I season my Drego with adobo, chicken flavor, salt, pepper, and granulated garlic. Then fry. Yummy!
I can't remember how i was introduced to eating Gizzards but i love them. The ones i have tried have been chewy! I never knew how to prepare them. I am going try your recipe. Thanks for sharing.
I really like the way Gina explains how she makes something and i LOVE how clean of a cook she is. Very pleasant video to watch, The only thing is I would like a little more crust on mine. Love her video's!
Kim me too she did mention that that’s why she uses the cornmeal because it doesn’t coat the gizzards too much. But to me just like any piece of chicken I like extra skin so I definitely WONT be using the cornmeal if anything I’ll do a flour egg flour batter
I never had them fryed but I make chicken soup with them my Auntie always made them that way and she always boiled them first then proceeded to make the soup, so that's how I make them she taught me, good rest her soul I don't have her with me,now you guide me with my cooking thank you ,Gina you are right they are tender that way but it does take along time,I can't wait to make fried ones thank you for this recipe, hugs
Oh wow! You are in for a treat eating them fried. I just batter them in some flour with salt and pepper. Then fry them on medium heat in just enough canola oil to come up a 1/4 way up the gizzard when its in the pan. It takes a while for the gizzard to start getting crispy on the first side but once it starts turning brown, flip it and you'll only have to cook for a 1/3 of the time on the other side. They're so tasty and even better with your favorite hot sauce. We like Texas Pete in NC.
👍👍Just looked at a youtube cooking video for 1:12 sec stopped watching cause the kitchen counter was lookin crazy I'm BIG on people being CLEAN especially when they're cooking food !!!
Girl!!! This is my first time watching you. I literally drooled! Lol. I grew up eating this. I LOVE them! I haven’t had them in years because my hubby is against eating “organ meats”. He doesn’t know what he’s missing! Thank you for posting this and allowing me to live vicariously through you! Much love!
Baby you have taught me something about these gizzards,and I'm going to try and cook me some,because I love fried chicken gizzards. Thanks for sharing.
I have ALWAYS loved gizzards. BUT, I could never get them to the consistency of being tender. Every time I tried cooking them, it was like gnawing on a golf ball! With this recipe I just know they are going to be great now. Years ago when I was married, my wife would occasionally cook gizzards and they were pretty good but even then, not tender by any means. With this recipe I now know they'[ll be great. Thank you so much for sharing this.
First time I had chicken gizzards they were chewy and I was so young I didn't know but they were good. I'm grateful for you showing how you tenderize yours before frying.
I tried your recipe today. The only thing I changed was I used a egg wash (3 eggs and 1/3 cup water) before putting them in self rising flour. They were absolutely delicious. I didn’t change anything else. I used the same seasonings etc. They were so tender and delicious. Great recipe. Thanks so much.
I’ve never had gizzards before but after watching joe Rogan and learning they were nutrient dense meats I’m all for trying em out. Now I am here and this looks amazing. Got some at home, gonna cook em up for dinner tonight
Now I know how to make gizzards. I just took mine out of the freezer and making them today. I just need to run to the store for buttermilk. Thanks Gina!
When I was a bartender, the side dish was gizzard. I was assigned to cook them. I was shown to clean, and soak them overnight in seasoned Carnation canned milk, with tenderizer. They were floured & deep fried; coated with hot sauce. Toothpicks were put into them and served.I don't know how, but they were good. We'd sell out EVERY night!
Hi. I want to also try cooking them as you suggested in your comment. I've never heard of seasoned carnation milk. Where can I find that? Or are you saying to season them and soak in the Carnation milk and add tenderizer?
Thank you for the tip of boiling them first. I am definitely going to try this. Will also try cooking noodles in the water, great idea for extra flavor! Thank you.
Awesome recipe! It is very close to mine. People do think they are tough. But my recipe doesn't call for boiling. As long as you don't over cook them they will be tender. I love your video!! 💕😊
I have had them tender as a little girl 10/11 years old we would walk to Kentucky Fried Chicken for our teacher and was able to get our own. They were the best! KFC would pressure cook them and mannn were they tender and delicious 😋 . I’ve just recently got a insta pot for Mother’s Day to pressure cook my own. I’ve talked about it so much my son is excited and keep asking me when I’m going to make them.
So Many thanks , I now know why my Gizzards were so terribly tough , not at all like my grandmother’s .I will need to watch all your videos , so I can improve all my cooking skills. Thank you so much
The first time I had chicken gizzards, was from a small Chinese take out place. They fried them til they were crispy, they were absolutely delicious!! But definitely tough to eat! I would LOVE to try them fried with a breading like you have them here. I’m sure they’re incredible
Hey Gina I love me some Gizzard now I always soaked mines in buttermilk over night & they were tender with season I will boil them next time I cook me some they look good way you cooked ur keep it going Gina..LOL ❤️️ Alabama The Beautiful
Thanks for your tips, Gina. 8 hours in a slow cooker to soften them works like a charm for me. (Keep cooker on the lowest setting) I'm going to try buttermilk for tenderising in future. I am from South Africa, we always eat them in a chicken gravy with peri-peri. This is a Portuguese style recipe. I will definitely try your crispy fried ones they look so delicious.
Thanks so much for this lovely recipe Gina! Next time I go shopping I'm gonna get me some chicken gizzards and make me some fried gizzards Gina Young style!! OOhh WEee!!!
Never had chicken gizzards like that before but I will try to make some next week so make sure you tune in Gina show you How We Do it in Illinois thank you for the recipe looks delicious and God bless you
Love those ❤️ gizzards will try the recipe as soon as possible. Gina you are a God sent haven't been watching your videos very long but now that I am IAM hooked so keep cooking and I will keep watching. God bless you and your family.
See, now that is something I would do. It occurred to me that I did not want to compromise on flavor. Then I can drain and save the broth for soup or whatever.
I’m in food heaven right now!!!!🤩 My mother and I would eat these from a place called Dixie Fried in Florida they always had the best chicken gizzards with seasoned fries for $5.99. Overall great video!! 👍🏽 p.s stealing your sauce it’s so good😊
@Blueline A. and @Nique Xo, what do you know about Dixie Fried Chicken, which was located on Old Dixie Highway, in Mangonia Park? You know that they’ve moved right? Hooks is there now and Dixie Fried Chicken has moved to Belle Glade.
-LUV all your VIDS auntie. I been eating gizzards since I was Knee-high to a grasshopper. I’ve always thought that gizzards had suppose to be chewy(never knew). I definitely will be boiling before I fry my only thing is subtracting the cornmeal and probably do a flour egg flour batter. I like CRUNCH on any piece of my chicken
Brings back memories , I'm Latina And when I was a child my mother would make fried gizzards and chicken liver and blood sausage .. it would be a hors d'oeuvres when they had a Party I just loved it YUMMY ! 😆
I just stumbled upon your channel today. My husband loves gizzards and I've never made them. Thank you for all the tips. I can tell you have a great personality just from one video! New subscriber :)
Gina, I love chicken Gizzards, my mom use too make them. Thank you for making them. Please send out the recipe . I know you are soooo busyyyy, Love all your recipe. Thanks an God Bless you and Family
I'm craving me some gizzards so bad! I've been to 6 stores twice this week in search of some but no luck. I finally found some livers yesterday so that's what we're having for dinner tonight. I fried a few already for "quality control" and oh my word they're so good. I'm making your smothered recipe tonight.
No golden brown coating on them, boiling them drains the flavor. Deep fry them on a slow cook between 260 and 320 degrees, put a lid on the deep fryer to contain the moisture which helps to tenderize the gizzards. I use a cast iron pot to deep fry my chicken and gizzards.
You are right all that boiling makes them taste like a bland meat with seasoning on them that's why she got dipping sauce. The trick is if dont have a pressure cooker. then soak overnight in buttermilk then fry. turn on high until heat is hot and ready to go then turn on low then fry the gizzards on low. The same way one would fry a turkey wing frying on low heat for a long time on both sides
👋👋👋👋Heyyyyy Gina. Your gizzards look absolutely delicious. Thanks so much for sharing your recipe,have a safe & fantastic weekend, take care , & as always..be blessed.
I have never cared for gizzards but I am going to make some of like you showed us and try this out..I know my parents are going to love it I will make me a side dish to go with it that I know I would eat while the rest of the family are enjoying your recipe.. but I am going to try it. Thank you for your time with showing us the best way to makethem
I really like your video's. These gizzards are the bomb! I would like to hear more about you and your family. I can tell your Grandmother was great influence in your life. I thank God for Queen Mother Grandmother because we wouldn't have your wonderful recipes.
How could I not subscribe? Chicken gizzards (which I love), a love of cooking, family recipes, and a prayer. Count me in. Look forward to watching more!
@@africadoll7547 mine are never chewy I'm 61 and I've been making them for mucho years lol learned from my ma I pressure cook for 15 to 20 minutes first.
18:36 - "Oh Lord have mercy!" That's right! Wow, will try this. I have been eating chicken gizzards all my life and I think I have been doing it wrong! Thank you for sharing this.
I never knew what chicken gizzards was nor how to cook them before until my son's dad's Uncle made me gizzard gumbo. When my client came by and i asked him if he wanted some gumbo, he was like "h* yeah!". I said i didn't eat the gizzards cause i didn't know what they were. He said they were gizzards and he loved them. They way he was eating them, i was like "ooouu let me try em". They were delicious. Thank u for sharing this recipe Mrs. Young
