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I just joined so I realize that this is kind of late but just had to comment on the gizzard debate.
Fried gizzards are one of my favorite things. I see everyone saying to par boil or pressure but neither of these is something I would do.
When you pressure fry, you loose crispness. This is why KFC's original recipe is, in my opinion, not good. It also changes the texture of the meat.
I am a big texture person and one of the things I like about gizzards is the difference in texture from chicken. I love the chewiness and toughness. Takes chicken to a whole new level. One of the reasons is the texture and crispness.
That is one of the wonderful things about different foods, the different textures you get in your mouth. If you make gizzards as tender as chicken, you may as well not bother with them.
Just my opinion.