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! ♥️
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!!!! 👏🏽👏🏽🔥😘
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
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!
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...
Heyy Charlie baby i never ever though of frying my gizzard before im gonna have to give this recipe a try because i love deep fried food. Also i call your sauce almost like my from scratch i called my ghetto sauce because i add ketchup to my with the lota same ingredients like yours i eat my with deep fried mushrooms and deep fried shrimp 🍤 😋 and eat it with steak fries or sliced red fried red popatoes 😋 it tastes so good.. but im gonna try this recipe i know its delicious 😋 and when i cook i make my son a plate he always stands on the other side and I ask him why🥴🤔.. he said mama i remember uou telling me that ur food is screaming and it makes you wanna slapped someone 🤣🤣 he said mama you aint slapping me...🤣🤣🤣🤣🤣👍🏽 Charlie baby now thats some good cooking there from me.😊😋👍🏽🤣🤣🤣
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
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
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!
My friend “I found this guy on TH-cam and can you please tell me if he is authentic because I seen you do this” she sends me this link and your Okra link, then asking me for some Chef Paul 🤣….she’s going to try your okra first because she said I don’t have measurements to give to her 😂😂😂. This is coming from a person who use to not eat Okra. But all of our traditions are rubbing off her.
Wow, that's something! Yes, I have a lot of people hooked on the Chef Paul's seasonings. LOL Let me know how the okra turns out. ha ha ha I hope you are able to like the okra after giving it a try!! ha ha ha That's totally understandable. lol Thanks for sharing!
My friend okra came out amazing (before she met me she didn’t eat okra). I am a native so of course I eat okra as long as it’s not slimy 🤣🤣🤣. Thank you putting out authentic recipes.
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 ! ! !
Charlie, this is amazing!! I actually have a new recipe from an old cookbook from the 1984-85 season. It’s called the locomotive. It starts with graham crackers 7 layers tall, chocolate frosting, in between, carefully dunked into a Heath chocolate shell, an Oreo cookie covered in yellow frosting (headlight), sour gummy worms (cow catcher), brownie (cab), chocolate cartwheel wafers (driving wheels), peach rings (pilot wheels and trailing wheels), hershey cookies and cream (lagging for boiler), fruit roll up (boiler jacketing frosted with black cake frosting), hostess cupcakes (chocolate for steam dome and buttercream filled for sand domes), piroettes (running gear), chocolate chip cookie (smokebox door), cookie dough bites (couplers), and cake cone (bottom carefully cut for petticoat pipe and for stack.), definitely a boatload of sugar but somehow delicious.
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❤️
At 3:03, you are the very first cook I have seen who removes that piece from the chicken gizzard like my dad used to do. He would always grab the piece by his fingernail and peel it off the gizzard and throw it away. So much more enjoyable to eat that way. His cooking was no where as near as fancy as yours, though.
PHEW! You're safe this week as eating this is NOT part of my ministry! This was something my mama loved-gizzards/livers/hearts combo (may she RIP)... funny, she taught me how to fix it & said I did great (first & only time I cooked something without tasting as I went along). Putting away the boxing gloves (for now 😉🤣)
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.
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
I got some big "turkey' gizzards....have been looking for fresh large turkey necks....but see the smoked turkeys that are large :(....will keep looking! Love your suggestions and shares!!!!
OMG CHARLIE! chicken gizzards are my favorites next time I will tenderize them with a meat tenderizer and make that delicious looking dipping sauce... thanks 😊
My mouth is watering. Next time you make it, try it with Adrenaline Chicken seasoning by chef Nino. Rouses sells it, and it's the bomb. I've known chef Nino for over 20 years, and he's quite a funny character himself. Thanks for the great recipe.
I appreciate the compliments and for sharing. I've never heard of Chef Nino a day in my life. Will give it a try if I ever fry something in the near future. 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!
Another way to make chicken gizzards tender is to roll them in seasoned flour, brown them, then put them in a crock pot with a little water for 4-6 hours. Chicken gizzards are still real cheap even after inflation. They cost like 1-2 bucks. Serve it with the gravy with mashed potatoes.
When you butcher chickens the gizzard has a yellow/green sack filled with feed. If you make a shallow cut you can pull the sack out whole. Messed up looking gizzards is they use a machine to clean them.
I had to subscribe Watching some of your older videos and you referred to celery, onions and peppers as seasoning you have to know what’s up. Looking forward to watching more.
Shake and bake my liver shake and bake my gizzards and shake and bacon bake it in the oven with Louisiana hot sauce poured all over on top when I bake it and when I take it out I'll make a nice big bowl of cheese grits two eggs over easy and Fry up some whole catfish some bluegill or fried tilapia one tilapia do me in and man finger licking Good with some black eyed peas with garlic and some spinach casserole it's the best there's not the Louisiana hot sauce I love it you're a nice big glass of chocolate milk
I haven’t had any tender gizzards in a while! I’m eager to try this recipe. Have yet to find a place in Jacksonville Florida that have them tender. They are always crunchy 🤢🤮
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!
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?
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..
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. ❤️❤️❤️
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😂
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!
Charlie, your fried chicken gizzards look really impressive.
Thanks, Byron!!
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!
Thanks for always posting our culture. I so miss my home.
You're welcome, not a problem! I know the feeling!
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!
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 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!! :)
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! 🙂
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!
Look very delicious 🤤 😋 I love fried gizzards
Thanks a lot. That is good to hear!
U are welcome
@@deidregoodman6485 :)
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! :)
Hello Charlie looking good mmmmmmmm you need to write a cook book that would b my girlfriends birthday presents
Hey there!! I appreciate the compliments. Will work on a cookbook in the near future. Thanks!
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!
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!
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 your videos but you hitting the table TOO MANY times! 👋🏽👋🏽👋🏽👋🏽😁
Thank you! I've toned it down a bit. lol ha ha
Still loving this recipe 😋 December, 2022
That is good to hear. Thanks for sharing!!
THANKS YOU GOODNESS 🌟 GIZZARDS AMAZING CHARLIE ❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜 AWESOME,
I appreciate the compliments. Thanks so much!!
Heyy Charlie baby i never ever though of frying my gizzard before im gonna have to give this recipe a try because i love deep fried food. Also i call your sauce almost like my from scratch i called my ghetto sauce because i add ketchup to my with the lota same ingredients like yours i eat my with deep fried mushrooms and deep fried shrimp 🍤 😋 and eat it with steak fries or sliced red fried red popatoes 😋 it tastes so good.. but im gonna try this recipe i know its delicious 😋 and when i cook i make my son a plate he always stands on the other side and I ask him why🥴🤔.. he said mama i remember uou telling me that ur food is screaming and it makes you wanna slapped someone 🤣🤣 he said mama you aint slapping me...🤣🤣🤣🤣🤣👍🏽 Charlie baby now thats some good cooking there from me.😊😋👍🏽🤣🤣🤣
Hey Julia! I appreciate you for sharing your story. Let me know how the fried chicken gizzards turns out. Thaks so much!
Im actually makin some raght na’!!! Along with some chicken livers maaaaaaane🔥🔥🔥🔥🔥
That's cool. Hope all turns out well.
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!
I haven’t tried gizzards, but these look delicious 😋
I’m sure I’ll like it with extra hot sauce and cornbread. You da man Charlie 👊🏾
Thanks a lot, MoNo! Yes, hot sauce and cornbread will work! :)
You missing out man
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
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!! :)
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!
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!
Great looking gizzards, Charlie. I love fried gizzards and always have.
Thanks a lot!!
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!!
Charlie now u know gizzards is my favorite lol looks so delicious now Im hungry lol
That is good to hear. Thanks! lol
Looks good I could get down with those gizzards Yum 😋 🙏🏼😇
Thank you!! I know right. 🙂
Hot damn. When will TH-cam have a teleportation button?!?!
LOL
I noticed that u didn’t boiled them first ?I c a lot of people that does that. Will they b tender without boiling?
Yes, they will be tender without boiling.
Settle down Charlie they are good to me too, Will try let you know . Thanks for sharing
I know right. lol ha ha ha You're welcome, not a problem! :)
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.
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!
My friend “I found this guy on TH-cam and can you please tell me if he is authentic because I seen you do this” she sends me this link and your Okra link, then asking me for some Chef Paul 🤣….she’s going to try your okra first because she said I don’t have measurements to give to her 😂😂😂. This is coming from a person who use to not eat Okra. But all of our traditions are rubbing off her.
Wow, that's something! Yes, I have a lot of people hooked on the Chef Paul's seasonings. LOL Let me know how the okra turns out. ha ha ha I hope you are able to like the okra after giving it a try!! ha ha ha That's totally understandable. lol Thanks for sharing!
My friend okra came out amazing (before she met me she didn’t eat okra). I am a native so of course I eat okra as long as it’s not slimy 🤣🤣🤣. Thank you putting out authentic recipes.
Lol stop beating on that table, they look so good I like gizzards & livers
I know right. That is good to hear! lol
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!
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!! :)
So handsome and a good cook... New subscriber!
I appreciate the compliments and for subscribing. Thanks!
Man I haven't had these in decades! Looks amazing 🤩
Thanks, bro!!
Charlie, this is amazing!! I actually have a new recipe from an old cookbook from the 1984-85 season. It’s called the locomotive. It starts with graham crackers 7 layers tall, chocolate frosting, in between, carefully dunked into a Heath chocolate shell, an Oreo cookie covered in yellow frosting (headlight), sour gummy worms (cow catcher), brownie (cab), chocolate cartwheel wafers (driving wheels), peach rings (pilot wheels and trailing wheels), hershey cookies and cream (lagging for boiler), fruit roll up (boiler jacketing frosted with black cake frosting), hostess cupcakes (chocolate for steam dome and buttercream filled for sand domes), piroettes (running gear), chocolate chip cookie (smokebox door), cookie dough bites (couplers), and cake cone (bottom carefully cut for petticoat pipe and for stack.), definitely a boatload of sugar but somehow delicious.
Hey there! I appreciate the compliments and for sharing. Thanks!
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!
Omg look so good Charlie
Thank you!! :)
At 3:03, you are the very first cook I have seen who removes that piece from the chicken gizzard like my dad used to do. He would always grab the piece by his fingernail and peel it off the gizzard and throw it away. So much more enjoyable to eat that way. His cooking was no where as near as fancy as yours, though.
Wow, that's something. If you don't peel off that piece, it's really chewy when cooked. I appreciate the compliments and you for sharing. Thanks!
PHEW! You're safe this week as eating this is NOT part of my ministry! This was something my mama loved-gizzards/livers/hearts combo (may she RIP)... funny, she taught me how to fix it & said I did great (first & only time I cooked something without tasting as I went along).
Putting away the boxing gloves (for now 😉🤣)
I feel safe. lol ha ha That's good news. lol I appreciate you for sharing your story! Thank goodness you left your boxing gloves at home. lol
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!
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 got some big "turkey' gizzards....have been looking for fresh large turkey necks....but see the smoked turkeys that are large :(....will keep looking! Love your suggestions and shares!!!!
Wow that is awesome. Let me know how it turns out! Thanks!
OMG CHARLIE! chicken gizzards are my favorites next time I will tenderize them with a meat tenderizer and make that delicious looking dipping sauce... thanks 😊
You're welcome. That's awesome and good to hear. Let me know how it turns out. Thanks!
My mouth is watering. Next time you make it, try it with Adrenaline Chicken seasoning by chef Nino. Rouses sells it, and it's the bomb. I've known chef Nino for over 20 years, and he's quite a funny character himself. Thanks for the great recipe.
I appreciate the compliments and for sharing. I've never heard of Chef Nino a day in my life. Will give it a try if I ever fry something in the near future. You're welcome, not a problem!
Charlie, I love ur videos and ur channel!!!!!!!!
Happy to hear that you enjoy my videos. Thanks!
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!
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!!
Another way to make chicken gizzards tender is to roll them in seasoned flour, brown them, then put them in a crock pot with a little water for 4-6 hours. Chicken gizzards are still real cheap even after inflation. They cost like 1-2 bucks. Serve it with the gravy with mashed potatoes.
I appreciate you for sharing. Thanks!
I was very nervous to do this as I've never had gizzards and my fiancé asked me for some. WOW my whole family LOVED them including my 8 yr old
Awesome. I am happy to hear that the Fried chicken gizzards was successful and that everyone enjoyed them. Thanks for leaving feedback!
Love Chicken Gizzards And Liver Yummy Great 👍 Charlie dipping sauce delicious 😋
I appreciate the compliments. That is good to hear. Thank you!
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!!
Hey 👋💋Charlie they look good put them in the mail and send them to me thanks ❤🤓
Hey Tianya! I wish I could. lol
@@CharlieTheCookAndrews I know that's right 🤓
@@tianyaFox8098 🙂
@@CharlieTheCookAndrews 🤓
😂😂😂 “these damn chicken gizzards”
I know right!
When you butcher chickens the gizzard has a yellow/green sack filled with feed. If you make a shallow cut you can pull the sack out whole. Messed up looking gizzards is they use a machine to clean them.
Wow, that's something. I had no idea. Thanks for sharing!
I had to subscribe
Watching some of your older videos
and you referred to celery, onions and peppers as seasoning you have to know what’s up.
Looking forward to watching more.
I appreciate the compliments for watching my videos and for subscribing! Thanks!
This got me thinking about this gas station in Jackson MS I used to buy gizzards from. You got a whole greasy paper bag full for less than $2. Lol
That is awesome and good to hear. Thanks for sharing!
Shake and bake my liver shake and bake my gizzards and shake and bacon bake it in the oven with Louisiana hot sauce poured all over on top when I bake it and when I take it out I'll make a nice big bowl of cheese grits two eggs over easy and Fry up some whole catfish some bluegill or fried tilapia one tilapia do me in and man finger licking Good with some black eyed peas with garlic and some spinach casserole it's the best there's not the Louisiana hot sauce I love it you're a nice big glass of chocolate milk
That's awesome. Thanks for sharing!
I haven’t had any tender gizzards in a while! I’m eager to try this recipe. Have yet to find a place in Jacksonville Florida that have them tender. They are always crunchy 🤢🤮
Wow, lol That's understandable!
Fried chicken gizzards with dipping sauce, and made in Louisiana?
Take my money, please! 😋 🍗 💰
Thanks a lot!
Looks Good Mr. Charlie!💖✌️
Thank you!
Heeeeeey Charlie.....I don't eat Gizzards but that crust looks awesome!!!!
Heyy there! That's understandable. Thanks so much!
God knows, I love me some gizzards! These look way better than Hartz Fried Chicken! Home run brother!
Thank you!! That is good to hear!
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!!
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.
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!
Charlie the chicken gizzards where the Rave at the Memorial Day cookout!!!!😁
Awesome. Thanks for sharing
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!
Charlie Andrews, When can I come and pick up my plate of everything!!!?😊
I know right. Lol 😆
Yummy 😋😋😋😋 another way you can tenderize you gillards is boil them then let cool and then fry it's yummy 😋🤤🤤🤤
I appreciate you for sharing. Thanks!
Hello Charlie (best friend in my head) Can you please do a video on fried Chicken Livers with Gravy...Please
Hello there! Will work on a video in the near future. Thanks so much for the request!
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!
They need to be more clean. I saw some of that yiak yellow stuff. But the rest and recipe awesome. I will definetly try ur recipe..
I appreciate the compliment. Let me know how it turns out. Thanks!
You have a king cake recipe??Yum!!
th-cam.com/video/qcE7UEwvHrk/w-d-xo.html
Or Sautéed Chicken Livers w/onions and gravy...Please
Will work on a video in the near future. Thanks so much for the request!
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!
Looks tasty, I'd would try this recipe with 🐔 livers. I don't like gizzards. 😉
That's awesome. Let me know how it turns out. Thanks!
As always 💓💓💓 Love you and your Cooking Charlie!!
Thank you. Happy to hear that you enjoy my cooking! :)
Wow this is so informative.....Keep making your magic Charlie.
I sure will. Thanks so much!
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!
Oh my those look delicious Charlie
Thanks a lot!!
I've been waiting on a fried gizzard recipe, thank you. Do you have a fried okra recipe?
You're welcome. Yes, link is below. th-cam.com/video/j3Cjfxb2EhI/w-d-xo.html
Man I love me some gizzards! I’m coming ova next time!!! That table won’t stand a chance!!
That is good to hear. Thanks, my fellow New Orleans native!
In me kinder days, I used gizzards as a test bed for frying oysters. Didn't take long to understand a mallet is Not required when frying oysters.
That's awesome. Yes Oysters are much different from Gizzards! Thanks for sharing!! 🙂
Looks good but I don't like gizzards, could I use chicken strips or something else?
Thanks. That's understandable. Link to another recipe video is below. Thanks! th-cam.com/video/CIGq1PEzISE/w-d-xo.html
I love chicken gizzards, especially with some Old Bay seasoning
That is good to hear. Thanks for sharing!
I just might have to try this.. but with chicken livers! mmm!
Awesome. Let me know how it turns out.
Chicken Gizzards on that table do look good, I have not had in a good while. I like to know can you also back the gizzards in the oven?
I appreciate the compliments. That is good to hear. Back them too? Can you repeat the question?
Charlie
I like chicken livers Instead of chicken gizzards. So can you use the same recipe for the livers?
Yes, you can!
Thanks Charlie!!!!😭😭😭😭😭😭🤤🤤😃🤤🤤😋😋😋😋😋😋😋🤤🤤🤤🤤🤤😭😭😭😭😭😭😅
You're welcome! 🙂
I'd eat all of those no problem . Looking wonderful as always.
That's awesome. Thanks so much!!
Yes beating gizzard with a mallet is quicker than boiling till they are tender. Normally what I do than season then ready to fry
Yes, right! Thanks so much for sharing!! :)