The Shona name for a gizzard is chikanganwahama. It means if you eat it you will forget your relatives. Obviously not true but used by greedy adults who do not want to share the gizzards. Or in the case of families who are strict about what chicken piece goes to who. I think the backbone goes to the mother and the father gets the thighs and children get the less meaty pieces or something like that. I have never really bothered learning this so I can not be trusted to dish for my in-laws. 
I love love gizzards, because of their unusual texture. Should I tell you I enjoy cleaning them too after slaughtering the chicken? I do! I don’t know why because it’s gross. It doesn’t gross me out. Alright I admit it, I am weird! I also love the price here in Bermuda, I guess not many people eat offals so that keeps the price down. They are also easy to cook.
Gizzard have a tough texture compared to the rest of the chicken, so before frying them you have to boil them about an hour. If you them like you do chicken they will be too tough to eat.
Deep Fried Gizzards
Ingredients
- 1 lb chicken gizzards cleaned
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- Salt and pepper to taste
Breading
- 3 tablespoons all purpose flour
- 3 tablespoons bread crumbs
- 1 tablespoon seasoned salt
- 2 teaspoon smoked paprika
- 1 teaspoon black pepper
Instructions
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Place gizzards in a saucepan and season with onion powder, garlic powder, salt and pepper. COver with water, bring to a boil and simmer for one hour. Drain and cool the gizzards
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In a mixing bowl combine flour, bread crumbs, seasoning salt, paprika and black pepper. Dredge chicken gizzards in mix and make sure you coat evenly.
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Heat about one inch oil in a skillet to 320ºF. Deep fry for 4-6 minutes or until golden brown. Serve hot.
