Mom'S Fried Chicken Gizzards

• 2 lbs chicken gizzards
• 2 tablespoons salt
• 6 cups water
• 2 cups all-purpose flour
• 1 tablespoon salt
• 1 1/2 tablespoons fresh ground pepper
• salt
• fresh ground pepper
• shortening

1. 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.
2. Drain gizzards. Place drained gizzards on paper toweling, and pat dry.
3. Salt and Pepper both sides of the gizzards.
4. In a large zippy bag, place flour and salt and pepper.
5. In your favorite chicken frying pan (I use Grandma's old cast-iron skillet), melt enough shortening to get 1/4" in the pan.
6. Place a handful of gizzards in flour baggie. Shake.
7. Remove gizzards from baggie. Shake off excess flour mix.
8. Gently place gizzards in the hot shortening. Cover with lid ajar. Cook for 5 mins on Medium-High heat, or until browned.
9. Turn gizzards, and cover for another 5 mins or until browned.
10. (Pleae note: Gizzards will fry better if cooked in batches. Place cooked gizzards in the oven on 'warm' or 200 degrees, between batches.).
11. Enjoy!

chicken gizzards, salt, water, flour, salt, fresh ground pepper, salt, fresh ground pepper, shortening

Taken from www.food.com/recipe/moms-fried-chicken-gizzards-448916 (may not work)