Ingredients
- 1 pound chicken gizzards, rinsed
- 2 stalks celery, cut into chunks
- 1 onion, cut into chunks
- 2 eaches bay leaves
- 1 ½ teaspoons celery salt, divided
- 1 teaspoon seasoned salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried Italian herb seasoning
- 1 teaspoon garlic powder
- ¼ teaspoon ground cumin
- ½ teaspoon Louisiana-style hot sauce
- 3 cups oil for deep frying
- 1 cup all-purpose flour