Notes- Hit the chicken gizzards with the meat mallet really good. Same way if you were making chicken fried steak, you hit it with the meat mallet really well to tenderize it. Afterwards batter and fry it. Fry the chicken gizzards for 3 to 6 minutes. The lesser the frying time, the better. If you fry them for too long, they will be tough and chewy. Chicken gizzards does not take long to fry due to their small size. As soon as they float to the surface of the oil they are done. Make sure the temperature of the oil stays as a consistent 375 degrees before you fry a batch. Seasonings are also adjustable for all of the batters. You can add more or less. Hope the information I gave you helps. Thanks!
Shhhhh Charlie don't tell them about this....they'll raise the prices....uh uh. You know what though after I clean them with vinegar I boil them to tender and then fry. It's been a minute but man mmmmmm mmmmmm.
With all the horrible things going on in this world, Charlie's smile alone makes this world a better place, let alone his amazing recipes. Who wouldn't want to watch after seeing that smile?!?! Thanks for continuing to share your GOD GIVEN TALENT, Charlie. Charlie, YOU ROCK! ♥️
Man, that smile and that voice is so peaceful...I mean, I do love cooking thats why Im here, but "your way" makes these videos even more special... Cheers from Italy Raffaele
Those really look delicious! All I would need is hot sauce! I like the tenderizer part. Never thought to tenderize without boiling them first. Thanks Charlie 🤗
Hi Charlie! Just last night...I told my daughter I don't know how to cook fried chicken gizzards that mimicked restaurant quality tenderness. ❤️ THANKS SOOO MUCH!!!! 👏🏽👏🏽🔥😘
Charlie, you did it again!! I accidentally got some chicken gizzards the other day and did not know how to tenderize them but you showed me your tricks. Thank you for all the tips and the sauce recipe as well. I am so excited to try these from the best New Orleans cook there is!!---Tressa Daigle
Yes, make sure you use the mallet to tenderize them. Same way as if you were preparing a chicken fried steak. Also with the frying, fry for a short period of time between 3 to 6 minutes and go from there! Let me know how it turns out. Thanks!
Finish watching the video now 😊 I'm heading to Walmart on tchoupitoulas to go get some chicken gizzards now the only thing I would add is some Crystal hot sauce
Wanna know how I grew up in New Orleans? Study the Charlie Andrews video collection. Charlie is the definition of a New Orleans cook. Not a fancy assed "Chef". A REAL New Orleans home cooking COOK ! ! !
Hey Charlie! Those Seasoned Louisiana style fried chicken🐔 gizzards looks so delicious.😋 I loved your recipe for your dipping sauce too. I will be frying some chicken gizzards, for tomorrow. Thank Charlie! You have a amazing weekend. 1❤️
This brings back such fond memories of eating gizzards with my daddy, as a little girl. I loved me a mess of them! It's so hard to find well prepared fried gizzards here in the PNW. I've made them, but to get them tenderized, I boiled them for a time before breading and frying them. I never would've thought to pound them out first and marinating overnight. Guess I should invest in a meat tendering mallet! Thanks again, your recipes are fabulous, and you are so charming to watch in a world that seems to have lost its mind. Your vids have such a grounding affect.
I appreciate you for sharing your story! That is awesome and good to hear. Yes, the meat tenderizing mallet definitely works. I appreciate the compliments as well. Thanks so much!
Hey man I just started watching a couple of days ago. Your videos are super easy to follow since you speak really well and its organized. Thank you for your time and these wonderful recipes!
All Right now Charlie we love our chicken gizzards here in New Orleans I pause this video this to make this comment before I watch it I'll be back after I watch the video
Yessir!. Gizzards and fish with that zatarans is what its about! Takes both of them to a whole new level. I can say that buttermilk works great to tenderize them too. Same time, over night. Have you tried that?
Hey Chef Charlie everything you prefer looks so delicious. Thank you for how detailed you are with all your Dishes. “These are all the ingredients you will need” (Charlie😂😂). Sending Love From Connecticut (North)
I love gizzards but never pounded them. You way I have to try. I been putting mine in slow cooker then after they cool breading and fried. Their very tender but I'm going give this try. Tyfs
Charlie I love your fried chicken gizzards recipe and dipping sauce. I will be making this recipe this week. I will come back and leave a comment. Thank you for sharing your amazing talent with us. ❤️❤️❤️
Thank you so much for this recipe I already know you can cook I never taste your food but your recipes are the bomb I never thought to moisturize my food with that mallet or saute them in the refrigerator for hours are overnight thank you I'm going to try them again hope they turn out half as good as yours keep up the good work God bless
My problem is finding the chicken gizzards barely hardly ever find chicken wings most certainly cannot find a gizzard not in the suburbs love you so God bless
Mr Charlie I love fried chicken gizzards but I never tried pounding them a meat tenderizer so they could be good thankyou for making this video Melinda..
They look delicious. You can also tenderize by soaking them in a solution of baking soda & water for no longer than a hour and rinse very well, then soak in buttermilk. They come out very tender
Charlie, I totally LOVE Chicken Livers. If they are fried properly. So, are the Gizzards comparable (tase wise) to the Livers? Thanks for sharing your New Orleans (Authentic) recipes.
Looks Amazing! When I fry them there always so tuff! Rubbery so I stop buying them now I understand we're I went wrong not tenderizering them thanks for the tip Charlie. I cook!
Thanks so much!! Yes, you have to fry them for a short period of time. Some people have mentioned soaking them in buttermilk for a few hours. You're welcome, not a problem!
Ok Mr C......... i was was over cooking my gizzards '':('' but got the tips you shared....got some in the freezer along with chicken feet....still looking for large raw turkey necks...
I've watched you off and on for a long time, you do a great job cooking and with your video's! Thank you! I was wondering what the egg yolk does for the sauce? I've never seen that before. Also, something to try is to boil the gizzards with zatarans crawfish boil seasoning or something similar for about 45 min then turn off heat and let soak for about 15-30 minutes. They get tender but still have that "chew" we like...well I like it anyway. I use LA Crawfish Co. seasoning as that's where I get my crawfish, fwiw. Take care and keep up the great work!
I appreciate the compliments and for watching my videos through the years! The egg yolk gives the sauce, flavor and texture. The boiling method sounds nice, but I enjoy my own method I use in my recipe video. Thanks for sharing your suggestions. I sure will keep up the good work!
Notes- Hit the chicken gizzards with the meat mallet really good. Same way if you were making chicken fried steak, you hit it with the meat mallet really well to tenderize it. Afterwards batter and fry it. Fry the chicken gizzards for 3 to 6 minutes. The lesser the frying time, the better. If you fry them for too long, they will be tough and chewy. Chicken gizzards does not take long to fry due to their small size. As soon as they float to the surface of the oil they are done. Make sure the temperature of the oil stays as a consistent 375 degrees before you fry a batch. Seasonings are also adjustable for all of the batters. You can add more or less. Hope the information I gave you helps. Thanks!
Would it work if I used the same recipe for chicken livers instead of gizzards?
@@bogeyman38111 yes!
I cracked up when you said "This is all you need," and it was a whole table full of stuff. LOL!
@@hxhdfjifzirstc894 I know right! lol
Shhhhh Charlie don't tell them about this....they'll raise the prices....uh uh.
You know what though after I clean them with vinegar I boil them to tender and then fry. It's been a minute but man mmmmmm mmmmmm.
With all the horrible things going on in this world, Charlie's smile alone makes this world a better place, let alone his amazing recipes. Who wouldn't want to watch after seeing that smile?!?! Thanks for continuing to share your GOD GIVEN TALENT, Charlie. Charlie, YOU ROCK! ♥️
I appreciate the compliments. You're welcome, not a problem!
With this recipe his smile actually makes the world a batter place😂
Thanks for always posting our culture. I so miss my home.
You're welcome, not a problem! I know the feeling!
Man, that smile and that voice is so peaceful...I mean, I do love cooking thats why Im here, but "your way" makes these videos even more special... Cheers from Italy
Raffaele
I appreciate the compliments. Thanks so much, Raffaele!! :)
Those really look delicious! All I would need is hot sauce! I like the tenderizer part. Never thought to tenderize without boiling them first. Thanks Charlie 🤗
That's awesome. Yes, absolutely. You're welcome, not a problem!
You are my new Orleans uncle I never had I have learned so much from you peace blessing's and love to you keep on cooking that good southern food 🖤💪🏿
Happy to hear that you've learned something from my channel. I sure will, Thanks so much!
I love Charlie Andrews he's the best cook ever.
Thanks a lot!!
I bought about 7 pounds of chicken gizzards yesterday and today I’m pressure canning them. Then they’ll be tender and ready to fry up anytime 😊
That is awesome and good to hear. Thanks for sharing!! :)
Charlie, your fried chicken gizzards look really impressive.
Thanks, Byron!!
Hi Charlie! Just last night...I told my daughter I don't know how to cook fried chicken gizzards that mimicked restaurant quality tenderness. ❤️ THANKS SOOO MUCH!!!! 👏🏽👏🏽🔥😘
Heyy there!! Happy to hear that the gizzards were successful and that you all enjoyed them. Thanks for leaving feedback! 🙂
I love chicken gizzards. I haven't had them in a while. Keep up the good recipes Charlie.
That is good to hear Mimi! I sure will keep the recipes coming. Thanks so much!
Now Charlie, you know you're taking us all back home with this recipe. I remember when my late mom used to fry chicken gizzards.
That is good to hear. I appreciate you for sharing your story. Thanks!
Im making this asap, LOOKS GUUUD!
That's great. Let me know how it turns out. Thanks!
@@CharlieTheCookAndrews absolutely!
@@carlaanderson6987 Thanks, again!
Charlie all your recipes are fire
Thank you!! :)
He beatin dat table
I know right. lol ha ha
Yessd with ur crazy self i eat all ur food
These look so delicious, Charlie!!! 💖💖😍 I haven’t see the creole mustard before, I’ve gotta try it. I would love a big plate of these right now. 🤤
I appreciate the compliments. Creole mustard is a staple ingredient of New Orleans cuisine. Thanks!
As usual turning out restaurant quality food I can't wait to try this recipe 🤤
Thanks a lot. Let me know how it turns out! :)
I love when he hits the table looool 😂😂
Happy to hear that you enjoy the taste test!
Still loving this recipe 😋 December, 2022
That is good to hear. Thanks for sharing!!
Charlie you are simply the best I always go to your channel for whatever I need‼️‼️‼️‼️
I appreciate the compliments. That is good to hear. Thanks!
Charlie, I love ur videos and ur channel!!!!!!!!
Happy to hear that you enjoy my videos. Thanks!
U nailed it Charlie I love chicken gizzards
Thank you!!
Boiling them in the crawfish boil is a golden hack ❤️❤️
That works too!
Charlie gives step by step details for the non visual cook's love it
Thank you!
Charlie you are an excellent teacher!
Thank you!!
The sweet relish in the dipping sauce is big thumbs up for me. I looked at the recipe on the website and I'm interested in making this myself
That's awesome. Let me know how it turns out. Thanks!
Charlie, You are the cutest🤗
It always puts a smile in my spirit when I see your channel pop up on my feed. God Bless You!!
I appreciate the compliments. Happy to hear that my videos uplift your spirit. Thanks so much for sharing!
Charlie, you did it again!! I accidentally got some chicken gizzards the other day and did not know how to tenderize them but you showed me your tricks. Thank you for all the tips and the sauce recipe as well. I am so excited to try these from the best New Orleans cook there is!!---Tressa Daigle
Yes, make sure you use the mallet to tenderize them. Same way as if you were preparing a chicken fried steak. Also with the frying, fry for a short period of time between 3 to 6 minutes and go from there! Let me know how it turns out. Thanks!
Finish watching the video now 😊 I'm heading to Walmart on tchoupitoulas to go get some chicken gizzards now the only thing I would add is some Crystal hot sauce
That's awesome! Let me know how it turns out. Thanks!
Omg look so good Charlie
Thank you!! :)
Wanna know how I grew up in New Orleans? Study the Charlie Andrews video collection. Charlie is the definition of a New Orleans cook. Not a fancy assed "Chef". A REAL New Orleans home cooking COOK ! ! !
I appreciate the compliments. Thanks so much, Donald!! :)
Hey Charlie! Those Seasoned Louisiana style fried chicken🐔 gizzards looks so delicious.😋 I loved your recipe for your dipping sauce too. I will be frying some chicken gizzards, for tomorrow. Thank Charlie! You have a amazing weekend. 1❤️
Hey there! I appreciate the compliments. Let me know how it turns out. You're welcome, not a problem. You have a good weekend as well. Thanks!
Charlie we in southwest Ms, this recipe bangs. We always revisit when we do this dish. Thanks very much!!
That's good to hear. You're welcome, not a problem!!
THANK YOU,I NEEDED THIS.MUCH PEACE AND LOVE,HUG DOUGLAS FOR ME.YOUR NEW ORLEANS HOME GIRL.CONGRATULATIONS ON YOUR CHANNEL SUCCESS 👍🏼✌🏼🙏🏼❣️
You're welcome, not a problem. I appreciate the compliments. Thanks so much!
Look very delicious 🤤 😋 I love fried gizzards
Thanks a lot. That is good to hear!
U are welcome
@@deidregoodman6485 :)
Charlie now u know gizzards is my favorite lol looks so delicious now Im hungry lol
That is good to hear. Thanks! lol
Man I haven't had these in decades! Looks amazing 🤩
Thanks, bro!!
Good day Charlie!!! The peaceful chef!!
Thanks so much! Good day to you as well. :)
Oh wow...gizzards have always been my favorite, thank you.
That is good to hear. You're welcome, not a problem!
Wow I can't wait to try this. Watching your videos my cooking skills have improve. Thank you Charlie!!👍👍
Happy to hear that my videos help you. You're welcome, not a problem. Let me know how it turns out. Thanks!
@@CharlieTheCookAndrews I well let you know how it turn out.👍
That's great. Looking forward to it.
As always 💓💓💓 Love you and your Cooking Charlie!!
Thank you. Happy to hear that you enjoy my cooking! :)
Charlie love all your recipes this old 71 year old nana still waiting on del to order one of those cakes keep up great cooking
Happy to hear that you enjoy my channel. Thanks so much for sharing!
Do some finger foods for us love all your recipes
Me family and I love your videos..God bless you bro
Happy to hear that you all enjoy my videos. Thanks!
I love to watch you cook your foods looks soooooooo delicious you will make me hungry 😋😋😋
I'm happy to hear that you enjoy my videos. I appreciate the compliments. Thank you!
You cuts up friend… keep
Doing what u do, you teaching me so much ❤️❤️❤️❤️❤️❤️❤️❤️
I sure will keep doing what I'm doing. Happy to hear that you are learning something from my videos. Thanks!
WOW, chicken gizzard it's been a long time since I had them. My Grandmother always cooked them. They looked delicious 😋
That's awesome and good to hear. Thanks so much!!
I’m cooking your gizzard recipe ASAP!!! Thank you for making easy to follow instructions.❤
You're welcome, not a problem. Let me know how it turns out. Thanks!
This brings back such fond memories of eating gizzards with my daddy, as a little girl. I loved me a mess of them! It's so hard to find well prepared fried gizzards here in the PNW. I've made them, but to get them tenderized, I boiled them for a time before breading and frying them. I never would've thought to pound them out first and marinating overnight. Guess I should invest in a meat tendering mallet! Thanks again, your recipes are fabulous, and you are so charming to watch in a world that seems to have lost its mind. Your vids have such a grounding affect.
I appreciate you for sharing your story! That is awesome and good to hear. Yes, the meat tenderizing mallet definitely works. I appreciate the compliments as well. Thanks so much!
Wow! That's one aromatic crispy fried chicken gizzard! All that ingredients packed in one bite👍
I appreciate the compliments. Thank you!
This video is right on time. I have 2 nice packs of gizzards in the freezer. My mama used to make fried chicken gizzards when I was little.
That is awesome and good to hear. Thanks so much for sharing!
Hey man I just started watching a couple of days ago. Your videos are super easy to follow since you speak really well and its organized. Thank you for your time and these wonderful recipes!
I appreciate the compliments and for watching. You're welcome, not a problem!!
They look like perfection!
Thanks a lot!!
All Right now Charlie we love our chicken gizzards here in New Orleans I pause this video this to make this comment before I watch it I'll be back after I watch the video
That's awesome. I appreciate you for watching! Thanks, my fellow New Orleans native!
Wow this is so informative.....Keep making your magic Charlie.
I sure will. Thanks so much!
Yessir!. Gizzards and fish with that zatarans is what its about! Takes both of them to a whole new level. I can say that buttermilk works great to tenderize them too. Same time, over night. Have you tried that?
Thanks for sharing! Had no idea about the buttermilk! May try and see if it works for me.
YOU deserve a cooking show!!! love your recipes
Happy to hear that you enjoy my recipes. Thanks!
Thanks Charlie!!!!😭😭😭😭😭😭🤤🤤😃🤤🤤😋😋😋😋😋😋😋🤤🤤🤤🤤🤤😭😭😭😭😭😭😅
You're welcome! 🙂
Oh my those look delicious Charlie
Thanks a lot!!
Hey Chef Charlie everything you prefer looks so delicious. Thank you for how detailed you are with all your Dishes. “These are all the ingredients you will need” (Charlie😂😂). Sending Love From Connecticut (North)
Hey there! You're welcome, not a problem! I appreciate the compliments. Thanks. lol ha ha ha
Yesssss! I love fried gizzard. I also like em with fried liver. Sooo goodt!
Thank you!! That is good to hear!
Greattt job my bf surprised me and made these..... So delicious and flaky and flavorful I loveddd them..
I am happy to hear that the fried chicken gizzards were successful and that you enjoyed them. Thanks for leaving feedback!!
I'm going to make these for lunch next week... Thanks!!!
Awesome. Let me know how it turns out. You're welcome, not a problem! :)
Love Chicken Gizzards And Liver Yummy Great 👍 Charlie dipping sauce delicious 😋
I appreciate the compliments. That is good to hear. Thank you!
I love gizzards but never pounded them. You way I have to try. I been putting mine in slow cooker then after they cool breading and fried. Their very tender but I'm going give this try. Tyfs
You're welcome. That's awesome. Let me know how it turns out. Thanks!
I’ve honestly never seen chicken gizzards that look this good. 😩❤️❤️❤️
Thanks a lot!
Dear charlie I'll beat my table looks scrumptious
Thanks so much!
Charlie I love your fried chicken gizzards recipe and dipping sauce. I will be making this recipe this week. I will come back and leave a comment. Thank you for sharing your amazing talent with us. ❤️❤️❤️
That's awesome and good to hear. Let me know how it turns out. You're welcome, not a problem!
Just made this, and That dipping sauce was 🔥!!!
I'm happy to hear that the Fried chicken gizzards were successful. Thanks for leaving feedback!!
I definitely got to make me some of these delicious fried chicken gizzards! My mouth is watering and thanks for sharing Charlie!❤🤗
That is awesome and good to hear. Let me know how it turns out. You're welcome!
Great looking gizzards, Charlie. I love fried gizzards and always have.
Thanks a lot!!
Who are the lucky folks who get to eat all this great food when you're finished demonstrating???
That is a good question!! :)
Bringing back childhood memories I used to buy these from the corner store in Kenner 😃
That's awesome and good to hear. Thanks so much for sharing my fellow Nola native!
Charlie you crack me up hitting that table but those gizzards do look amazing thanks for this recipe!
I appreciate the compliments. You're welcome, not a problem!! 🙂
This looks absolutely delicious!!!!! 😋 🤤🙌🏾
Thanks a lot!
I'm hungry all over again looking at these gizzard's !
I know right. Thanks!
Looks delicious but I never had any but you make them look good mr.charlie keep bringing those delicious recipes thank you
I appreciate the compliments. You're welcome, not a problem!
Yes yes yes! I will be cooking these next weekend .I love chicken gizzards thank u Charlie .Looks amazing as always have a Blessed Week .
Awesome. Let me know how it turns out. Thanks!
@@CharlieTheCookAndrews OK will do.
@@warrior6908 great
Looks Good Mr. Charlie!💖✌️
Thank you!
Looks so delicious. Thank you👍👍💝💝 be careful with that table so it doesnt break please😁
I appreciate the compliments. I know right. People have been saying that my table was going to break for almost 10 years now. lol
Thank you so much for this recipe I already know you can cook I never taste your food but your recipes are the bomb I never thought to moisturize my food with that mallet or saute them in the refrigerator for hours are overnight thank you I'm going to try them again hope they turn out half as good as yours keep up the good work God bless
You're welcome, not a problem. I appreciate the compliments. Let me know how it turns out. Thanks!
My problem is finding the chicken gizzards barely hardly ever find chicken wings most certainly cannot find a gizzard not in the suburbs love you so God bless
That looks amazing, Charlie!
Thank you!!
Right on time Chuck!!! I was just looking at some chicken gizzards in my deep freezer, now I know what to do with them.
Awesome!!
I love chicken gizzards, especially with some Old Bay seasoning
That is good to hear. Thanks for sharing!
Excellent chef as always great receipes
I appreciate the compliments. Thanks!!
Mr Charlie I love fried chicken gizzards but I never tried pounding them a meat tenderizer so they could be good thankyou for making this video Melinda..
You're welcome. That is good to hear. Let me know how it turns out. Thanks!
They look delicious. You can also tenderize by soaking them in a solution of baking soda & water for no longer than a hour and rinse very well, then soak in buttermilk. They come out very tender
I appreciate you for sharing your methods and suggestions. Thanks! :)
OMG CANT WAIT TO MAKE THIS ,THANK YOU FOR A GREAT RESCIPES 😍
You're welcome. That's awesome. Let me know how it turns out. Thanks!
My mom used to fry the gizzards I love them
That is awesome and good to hear. Thanks for sharing!
Charlie, I totally LOVE Chicken Livers. If they are fried properly. So, are the Gizzards comparable (tase wise) to the Livers? Thanks for sharing your New Orleans (Authentic) recipes.
That is good to hear! Somewhat comparable. You're welcome, not a problem!
Nice video! Thanks a lot for sharing again :) new subscriber here ❤️
You're welcome, not a problem. I appreciate the compliments and you for subscribing. Thanks!
I can't wait to try to fix that. It looks yummy. Thank you for sharing Charlie.
I appreciate the compliments. That's awesome. Let me know how it turns out. You're welcome, not a problem! :)
Looks Amazing! When I fry them there always so tuff! Rubbery so I stop buying them now I understand we're I went wrong not tenderizering them thanks for the tip Charlie. I cook!
Thanks so much!! Yes, you have to fry them for a short period of time. Some people have mentioned soaking them in buttermilk for a few hours. You're welcome, not a problem!
My mouth was watering....(love your cooking tip of boiled egg yolk 00) gotta get some soon!
Happy to hear that you enjoyed the video. Thanks!
Ok Mr C......... i was was over cooking my gizzards '':('' but got the tips you shared....got some in the freezer along with chicken feet....still looking for large raw turkey necks...
Alright. Let me know how it turns out. Thanks!
Love fried gizzards. My momma, (rest her soul) made the best.
That is good to hear. Thanks for sharing!
Those gizzards look sooo good
Thank you!
I've watched you off and on for a long time, you do a great job cooking and with your video's! Thank you! I was wondering what the egg yolk does for the sauce? I've never seen that before. Also, something to try is to boil the gizzards with zatarans crawfish boil seasoning or something similar for about 45 min then turn off heat and let soak for about 15-30 minutes. They get tender but still have that "chew" we like...well I like it anyway. I use LA Crawfish Co. seasoning as that's where I get my crawfish, fwiw.
Take care and keep up the great work!
I appreciate the compliments and for watching my videos through the years! The egg yolk gives the sauce, flavor and texture. The boiling method sounds nice, but I enjoy my own method I use in my recipe video. Thanks for sharing your suggestions. I sure will keep up the good work!
@@CharlieTheCookAndrews If it's not broke, don't fix it! I agree, don't change your method.
Looks so good! Alexis did not take the time and did not do this to their gizzards...thanks for the sauce receipe
Thanks a lot. That's something. You're welcome, not a problem!
I gotta try that sauce especially! Eggs in it?? Yup!! I need that!
That is good to hear. Let me know how it turns out.
Those fried chicken gizzards look amazing for real 🔥🔥🔥🔥
Thank you!