Recipeflow.com is the ultimate food blog for all your cooking needs! Our collection of over 5000 recipes from all around the world will provide you with endless inspiration.
Whether you're a beginner or an experienced chef, Recipeflow has something for everyone. We update our blog every week with new recipes and cooking tips, so you can stay up to date with the latest trends in the kitchen.
If you're looking for something easy and quick or something exotic and complex, our recipes are sure to tantalize your taste buds. So come join us on this delicious journey - explore our recipes, cook them up in your kitchen, then share your experiences with us in the comments section! Bon Appetit!
Those look awesome! Good job!
i’m eating safeway chicken gizzards with tobasco sauce as a dip and steamed
rice. IT’S GOING DOWN!!!
i would leave the gizzards to fry without stirring, you just scrape the
larry the cable guy batter off of them. t
You have some amazing helpers mom!
I love chicken gizzards but we just bread and cook them like fried chicken.
larry the cable guy has a chicken batter???
I made them the way she did and me my daughter and
I followed her instructions and they turned out delicious.thanks for
posting.My wife,and Daughter loved them especially when I cooked them three
weeks ago my way they was awful.Thank you so much Emily
So cute!!!!
p.s. you sound really cute
Girl DON’T BOIL YOUR CHICKEN GIZZARDS!! They are a down south comfort food
they meant to be a little tough but if u fry the properly they won’t be
tough!! Plus u doing way to much with u all need to is season them well and
toss them in flour. “That chicken batter” is unnecessary
I think you did a really good job… You cooked them exactly how I cook
them except I just use self rising flour but the next time I make them I’m
going to try the chicken fry batter, looks delicious … Popeye’s probably
boils theirs also because theirs are good and tender.
I just bake them in spices and butter for 1/2 hour, then I just roll them
in flour and fry them lightly.
Isn’t it a pity she uses this ‘chicken batter’ store bought? It is so easy
to make bread crumbs out of old bread, plus this cable guy stuff certainly
contains additives you could avoid. so this receipe is not really
trustworthy. I also wonder why she does not clean the meat before cooking
it – seems the green-grey-yellowish stuff has to be cut off.
thank you for putting it up, but I think you should try to be more informed
before ‘teaching’ other people.
boil the damn things then eat them Why would you boil and fry them
great job sister…he asked a great question.
Oh and next time if you shake off all that extra batter you won’t get those
bubbles in your oil… The oil is trying to make gravy when it does that…
My granny told me that years ago and I never get that bubbly stuff on top
of my oil and I can use my oil again… Just a little advice but you still
did an awesome job
thanks for posting, sounds like u have a very nice family. god bless.
They’re also good in like a chicken rice casserole. Just boil them until
they are very very tender, mix in some rice and condensed soup like
mushroom or chicken. Add any other veggies that your kids like and bake. Of
course with kids involved don’t forget to top with cheese.
The cook did a great job, the color could not be more perfect.
I would think twice before adding salt to the water because salt ‘sets’
protein. It is set (hardened) protein that toughens meat. That is why
salt, sugar, vinegar or lemon juice are all options when whipping egg
whites to a stiff peak. With salt & sugar I recall it has to do with their
crystalline structure. With vinegar & lemon juice, of course, it’s their
acidity. You can season the giblets later in the cooking after they are
tender. (they cannot re-harden).
I have not tried this yet, plan to tomorrow. I’ll check to see if omitting
the salt cuts back the simmering time and edit this post accordingly.
Chicken stock would make a better tenderizing medium, less flavor is lost.
A submerged upside-down stainless steel wire cage would keep the giblets
well below the surface. This would assist to even the cooking and with scum
removal.
larry the cable guy brand batter mix, what’s he doing endorsing such
products?
That looks soo good I’m using your method of prep. I’ve been eating chewy
ones far too long.
Who knew. Lol
And you, are so sweet… Thank you. Gonna try the method.
Great job y’all.. It was very tasty..my first time making them
Great video, thanks for sharing!
Dont boil them if you’re going to fry them… They’ll be too tough, mine
came out just fine without boiling :D