CHICKEN GIZZARDS FOR THE SOUP KITCHEN ENJOY DAN:

CHICKEN GIZZARDS FOR THE SOUP KITCHEN by CHEF DAN:

Serves -15-20

INGREDIENTS:

4 pounds chicken gizzards

Water to cover

2 teaspoon salt

1/4- olive oil

 COATING MIXES FOR GIZZARDS:

2 cups all-purpose flour

2 cups bread crumbs

2 tablespoon garlic powder

2 tablespoon seasoned salt

2 tablespoon paprika

2 tablespoon chili powder

2 tablespoons red chili flakes

4 eggs

4 cups milk

DIRECTIONS:

1.   Place gizzards in a sauce-pan, and cover with 1-inch of water.

2.   Add salt and bring to a boil.

3.   Reduce heat to medium-boil: cover and cook for 1 hour.

4.   Test to see if tender and if not cook longer.

5.   Whisk the egg and milk together in bowl and set aside.

6.   Mix coating a shallow container.

7.   Heat a skillet over medium-high heat, add oil and when sizzling.

8.   Remove gizzards from liquid and place in the bowl with egg mixture.

9.   Stir until coated and then remove and place into the crust mix.

10.                Carefully place the coated gizzards into the hot oil.

11.                Fry until golden on one side, turn and fry on the other side.

12.                Remove to a paper towel lined plate to drain.

13.                Sprinkle with salt and serve.

ENJOY DAN:                         BON-APPETITE!!