Mom'S Fried Chicken Gizzards

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   ["2-3 hours prior to cooking. In a large bowl or dutch oven, place gizzards, water and 2 Tbls salt. Let soak. (This draws out that bloody/organ taste). Change salty water every 1/2 hour to hour, for 2-3 hours.", "Drain gizzards. Place drained gizzards on paper toweling, and pat dry.", "Salt and Pepper both sides of the gizzards.", "In a large zippy bag, place flour and salt and pepper.", "In your favorite chicken frying pan (I use Grandma's old cast-iron skillet), melt enough shortening to get 1/4"" in the pan.", "Place a handful of gizzards in flour baggie. Shake.", "Remove gizzards from baggie. Shake off excess flour mix.", "Gently place gizzards in the hot shortening. Cover with lid ajar. Cook for 5 mins on Medium-High heat, or until browned.", "Turn gizzards, and cover for another 5 mins or until browned.", "(Pleae note: Gizzards will fry better if cooked in batches. Place cooked gizzards in the oven on 'warm' or 200 degrees, between batches.).", "Enjoy!"]

* Per serving · 4 servings · Values may vary.

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