1 lb chicken gizzards
3 garlic cloves
1 small onion halved
1 small carrot
1 bay leaf
herbs of your choice such as thyme and majoram
1 cup all-purpose flour
2 teaspoons salt to taste
1 teaspoon cayenne pepper to taste
1 teaspoon Old Bay Seasoning or 1 teaspoon Lawry’s Seasoned Salt or 1 teaspoon onion powder
1 egg beaten
In a pot, combine the gizzards with the garlic, onion, carrot, bay leaf and herbs. Add enough water to cover and bring to a boil. Reduce to a simmer and cook 40-60 minutes, until gizzards are fork tender.
Drain the gizzards and cool to room temperature. Reserve the broth for another use.
Cut the gizzards into 1/2″ chunks, working around any gristle or tendons.
Combine the flour with the salt, cayenne and seasoning. Beat egg in a small bowl.
In a large cast iron skillet, heat 1 1/2 to 2 quarts of vegetable oil to 350°F.
Dip each piece of gizzard in egg, then in flour. Be sure to coat them well or the coating will not be crisp.
Place the coated gizzard pieces into the oil and cook 2-3 minutes until golden brown and crisp. Drain on a rack. Serve immediately