Notes- Hit the chicken gizzards with the meat mallet really good. Same way if you were making chicken fried steak, you hit it with the meat mallet really well to tenderize it. Afterwards batter and fry it. Fry the chicken gizzards for 3 to 6 minutes. The lesser the frying time, the better. If you fry them for too long, they will be tough and chewy. Chicken gizzards does not take long to fry due to their small size. As soon as they float to the surface of the oil they are done. Make sure the temperature of the oil stays as a consistent 375 degrees before you fry a batch. Seasonings are also adjustable for all of the batters. You can add more or less. Hope the information I gave you helps. Thanks!
Shhhhh Charlie don't tell them about this....they'll raise the prices....uh uh. You know what though after I clean them with vinegar I boil them to tender and then fry. It's been a minute but man mmmmmm mmmmmm.
With all the horrible things going on in this world, Charlie's smile alone makes this world a better place, let alone his amazing recipes. Who wouldn't want to watch after seeing that smile?!?! Thanks for continuing to share your GOD GIVEN TALENT, Charlie. Charlie, YOU ROCK! ♥️
Those really look delicious! All I would need is hot sauce! I like the tenderizer part. Never thought to tenderize without boiling them first. Thanks Charlie 🤗
Man, that smile and that voice is so peaceful...I mean, I do love cooking thats why Im here, but "your way" makes these videos even more special... Cheers from Italy Raffaele
Hi Charlie! Just last night...I told my daughter I don't know how to cook fried chicken gizzards that mimicked restaurant quality tenderness. ❤️ THANKS SOOO MUCH!!!! 👏🏽👏🏽🔥😘
Wanna know how I grew up in New Orleans? Study the Charlie Andrews video collection. Charlie is the definition of a New Orleans cook. Not a fancy assed "Chef". A REAL New Orleans home cooking COOK ! ! !
Charlie, you did it again!! I accidentally got some chicken gizzards the other day and did not know how to tenderize them but you showed me your tricks. Thank you for all the tips and the sauce recipe as well. I am so excited to try these from the best New Orleans cook there is!!---Tressa Daigle
Yes, make sure you use the mallet to tenderize them. Same way as if you were preparing a chicken fried steak. Also with the frying, fry for a short period of time between 3 to 6 minutes and go from there! Let me know how it turns out. Thanks!
All Right now Charlie we love our chicken gizzards here in New Orleans I pause this video this to make this comment before I watch it I'll be back after I watch the video
Hey Charlie! Those Seasoned Louisiana style fried chicken🐔 gizzards looks so delicious.😋 I loved your recipe for your dipping sauce too. I will be frying some chicken gizzards, for tomorrow. Thank Charlie! You have a amazing weekend. 1❤️
At 3:03, you are the very first cook I have seen who removes that piece from the chicken gizzard like my dad used to do. He would always grab the piece by his fingernail and peel it off the gizzard and throw it away. So much more enjoyable to eat that way. His cooking was no where as near as fancy as yours, though.
Charlie I love your fried chicken gizzards recipe and dipping sauce. I will be making this recipe this week. I will come back and leave a comment. Thank you for sharing your amazing talent with us. ❤️❤️❤️
This brings back such fond memories of eating gizzards with my daddy, as a little girl. I loved me a mess of them! It's so hard to find well prepared fried gizzards here in the PNW. I've made them, but to get them tenderized, I boiled them for a time before breading and frying them. I never would've thought to pound them out first and marinating overnight. Guess I should invest in a meat tendering mallet! Thanks again, your recipes are fabulous, and you are so charming to watch in a world that seems to have lost its mind. Your vids have such a grounding affect.
I appreciate you for sharing your story! That is awesome and good to hear. Yes, the meat tenderizing mallet definitely works. I appreciate the compliments as well. Thanks so much!
Hey man I just started watching a couple of days ago. Your videos are super easy to follow since you speak really well and its organized. Thank you for your time and these wonderful recipes!
Hey Chef Charlie everything you prefer looks so delicious. Thank you for how detailed you are with all your Dishes. “These are all the ingredients you will need” (Charlie😂😂). Sending Love From Connecticut (North)
They look delicious. You can also tenderize by soaking them in a solution of baking soda & water for no longer than a hour and rinse very well, then soak in buttermilk. They come out very tender
Hey Chef Charlie! After having my Mom watch your video, she bugged me for 2 days to get her some chicken gizzards. I did, followed your recipe thoroughly. She's eating them now. I asked her are they good. She said, "You'll know when I start banging on the table!" 🤣🤣🤣
Thank you so much for this recipe I already know you can cook I never taste your food but your recipes are the bomb I never thought to moisturize my food with that mallet or saute them in the refrigerator for hours are overnight thank you I'm going to try them again hope they turn out half as good as yours keep up the good work God bless
My problem is finding the chicken gizzards barely hardly ever find chicken wings most certainly cannot find a gizzard not in the suburbs love you so God bless
Yessir!. Gizzards and fish with that zatarans is what its about! Takes both of them to a whole new level. I can say that buttermilk works great to tenderize them too. Same time, over night. Have you tried that?
I laughed so hard when you said let them cool before serving. I know people that would rather lose their life and taste buds forever than to wait. Good job. Great recipe.
OMG CHARLIE! chicken gizzards are my favorites next time I will tenderize them with a meat tenderizer and make that delicious looking dipping sauce... thanks 😊
