1 lb. chicken gizzards, trimmed of silverskin and cut into bite sized nuggets
1 bay leaf
1/2 cup all-purpose flour
kosher salt, black pepper, and cayenne to taste
vegetable oil for frying
Boil your gizzards in water, salt, and bay leaf for at least 45 minutes, up to an hour and change. Wait until your fork will actually go through the gizzards.
Drain, saving the water for stock or gravies.
Once your gizzards are dry and cool, dredge them in seasoned flour, shaking off excess. I like cayenne and just salt and pepper, but feel free to spice to your liking.
Fry until crispy in veggie oil. Move to paper towels to drain and sprinkle with sea or kosher salt. Consume hot with a lovely IPA (or scotch).
Make sure to torture SWMBO, your children, or that one yutz who thinks chicken breast is SO affordable.