Southern-style Fried Chicken Gizzards and Hearts

I've made chicken gizzards and hearts for years now, but they seem to be getting tougher or I'm just getting older.  Not sure which!  Anyway, I figured if there was a way to make liver tender (see my Liver and Onions recipe in Extreme Lo-Carb Cuisine), then surely there's a way to make gizzard that way, too.  Here's my version of a Southern favorite.

Of course, it is gluten, wheat, egg, dairy and soy free...

Southern-style Fried Chicken Gizzards
Serves 4 as appetizers

In a large skillet with a lid, cover and cook over medium heat (simmer) for about 2 1/2 hours, adding more water if necessary

1 1/4 pounds chicken gizzards and hearts
1 large stalk celery, cut into chunks
1/2 medium sized sweet onion, sliced
1 teaspoon sea salt
Water to cover

As the water boils, foam and other impurities will come to the surface.  Skim those off and discard them.  Reserve broth for later use in this recipe and other uses, as well.

When the gizzards are tender, remove them to a bowl.  Add 1/3 cup of the cooking broth and season them with

1 1/2 teaspoons sea salt
1/2 teaspoon lemon pepper
1 teaspoon Adobo seasoning
1 teaspoon Italian seasonings (herb blend)
1 teaspoon garlic granules

Allow them to cool, stirring occasionally.  In a frying pan pour about 1" of cooking oil or lard.  Heat it to 375F (hot oil).  Meanwhile, stir into the gizzards and broth

1 cup cornstarch

Fry the gizzards until crispy, about 3 or 4 minutes and drain them on paper towels.  Enjoy!