My husband brought home a tub of chicken gizzards (frozen). He remembers enjoying them in his youth in West Texas. I've never eaten a gizzard and I wonder why someone would like them especially. They must be very fibrous and chewy.
Any suggestions on preparation? Do they have to be cleaned more than a quick rinse?
I'm thinking I'll dredge the gizzards in seasoned flour and fry them in a thin layer of olive oil. How do I know when they're done? Are they sensitive to overcooking?