Combine water and chicken bouillon in a stock pot and bring to a boil. Add chicken gizzards, return to a boil, skimming off any scum, and cook for 60 minutes. Drain and set aside to cool.
Preheat deep-fryer to 375 degrees.
Beat eggs in a bowl. In a separate mixing bowl whisk together the flour, salt and pepper. Dip cooled gizzards in the eggs then dredge in the flour mixture, coating them completely. Carefully add coated gizzards to hot oil, in batches, being careful not to over crowd fryer. Adjust heat as needed to maintain temperature between 365 and 375 degrees. Fry until cooked through and deep golden brown. Drain on a paper towels and sprinkle with salt. Serve with ranch dressing or chipotle sauce for dipping.
Chicken Gizzards will turn out tough and chewy if they aren't boiled first. Boiling loosens the sinews and makes the gizzards melt in your mouth.
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|Serving Size: 1 Serving (284g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 110 (26%)|
|Amt Per Serving||% DV|
|Total Fat 12.2g||16 %|
|Saturated Fat 3.5g||18 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 2g|
|Cholesterol 715.5mg||220 %|
|Sodium 765.8mg||26 %|
|Potassium 605.3mg||16 %|
|Total Carbohydrate 36.5g||11 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 33.7g|
|Protein 42.2g||60 %|
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Calories per serving: 430
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