Ingredients
1 pound chicken gizzards, rinsed
2 stalks celery, cut into chunks
1 onion, cut into chunks
2 eaches bay leaves
1 ½ teaspoons celery salt, divided
1 teaspoon seasoned salt
½ teaspoon ground black pepper
½ teaspoon dried Italian herb seasoning
1 teaspoon garlic powder
¼ teaspoon ground cumin
½ teaspoon Louisiana-style hot sauce
3 cups oil for deep frying
1 cup all-purpose flour
Directions
Step 1
Place the chicken gizzards, celery, onion, bay leaves, and 1 teaspoon of celery salt into a saucepan, and pour in enough water to cover the gizzards by 1 inch…
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