Recipe Categories
Poultry
Chickens
Livers & Gizzards

Lynn's Deep Fried Gizzards

1 pound chicken gizzards
1 tablespoon cornstarch
2 tablespoons soy sauce
1/2 teaspoon salt
oil for deep-frying
pepper


Directions:

Remove fat and outer membrane of gizzards. Make a few parallel slashes in each; then cut in thirds. Combine cornstarch, soy sauce and salt. Add to gizzard sections and toss gently to coat. Heat oil. Add gizzards, about half a cup at a time, and deep-fry until golden. Drain on paper toweling. Serve hot, sprinkled with pepper.

The only graceful way to accept an insult is to ignore it; if you can't ignore it, top it. If you can't top it, laugh at it. If you can't laugh at it, it's probably deserved.

- John Russell Lynes, Jr.