New Orleans native Charlie Andrews demonstrates how to make Seasoned Louisiana style fried chicken gizzards. The gizzards are cleaned, tenderized, seasoned and marinated for 24 hours. They are then coated with a seasoned egg and all-purpose flour batter and fried in hot oil. A homemade dipping sauce is also made to compliment the Fried gizzards as well. This recipe calls for 2 to 4 servings and it is well seasoned and delicious. Hope you all will give this recipe a try.
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Tony Chachere's creole seasoning
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Chef Paul's seasonings
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