Crispy Fried Chicken Gizzards

Prepare all necessary components.

Combine chicken gizzards, celery stalks, onions, bay leaves, and 1 teaspoon of celery salt in a saucepan. Add enough water to the pan to cover the gizzards by at least 1 inch. Bring the mixture to a rolling boil, then reduce the heat to a low simmer, cover it, and let it cook until the gizzards are tender, taking approximately 2 1/2 hours. During this time, you may need to add more water if the liquid level drops below the gizzards.

Once cooked, carefully transfer the gizzards to a bowl and discard the celery stalks and onions. Reserve the resulting broth for later use.

Sprinkle the gizzards with a pinch of celery salt, seasoned salt, black pepper, Italian seasoning, garlic powder, ground cumin, and a dash of hot sauce. Mix everything together until it's well combined.

Pour 1/3 cup of the reserved broth over the seasoned gizzards, and refrigerate them for at least 30 minutes or longer. If you plan to use the remaining broth later, consider saving it for another time.

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

Place flour in a plastic bag, and gently add the seasoned gizzards to it as well. Seal the bag and give it a good shake to coat the gizzards evenly with flour.

Carefully lower the coated gizzards into the hot oil in batches, and fry them until they turn golden brown, taking around 5 minutes per batch. Remove the fried gizzards from the oil and drain them on paper towels, serving them hot immediately.