Stewing ahead of time makes chicken gizzards tender, claims Serious Eats. This step calls for 1 pound of chicken gizzards, 3 cloves of garlic, a small onion cut in half, 1 small carrot, 1 small bay leaf and any favorite herbs. Frying requires 1.5 to 2 quarts of oil, 1 cup all-purpose flour, 1 beaten egg, 2 teaspoons of salt and 1 teaspoon of cayenne pepper.
To stew, place the gizzards and the onion, garlic, carrots and herbs of your choice into a pot, and cover with water. Bring the mixture to a boil, and simmer for 40 to 50 minutes until tender. Drain the gizzards, and let them cool. Save the resulting stock for making soup or gravy later. Cut the cooled gizzards into half-inch pieces, making sure to remove any tough parts.
Preheat the cooking oil to 350 degrees Fahrenheit. Mix the flour with the salt and cayenne pepper, and have the beaten egg ready in a bowl. Dip the gizzards into the egg mixture, and then coat with the flour mixture before frying for one to two minutes. Drain on a rack, and serve with other southern foods such as grits and collard greens.
Along with this recipe, Serious Eats also has a recipe to prepare succulent chicken gizzards. It involves marinating the gizzards in buttermilk instead of stewing.