Southern Fried Chicken Gizzards

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. Bring the gizzards to a boil reduce heat to low cover and simmer until tender about 2 1/2 hours. Pour in more water during simmering if needed to keep gizzards covered. Remove the gizzards to a bowl discard the celery and onion and reserve the broth.

Season the gizzards with 1/2 teaspoon of celery salt the seasoned salt pepper Italian seasoning garlic powder cumin and hot sauce stirring to combine well. Pour 1/3 cup of the reserved broth over the seasoned gizzards and refrigerate for 30 minutes or more stirring often. (Save or freeze the remaining broth for another use if desired.)

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

Place the flour in a plastic bag and pour in the gizzards with their seasoning. Shake the bag to thoroughly coat the gizzards with flour. Gently lower about 1/4 of the gizzards per batch into the hot oil and fry until golden brown about 5 minutes per batch. Drain the gizzards on paper towels and serve hot.