Trim excess fat and gristle from chicken gizzards.

Rinse under cold running water.

Place gizzards in a pot of cold water.

Bring water and gizzards to a rolling boil; continue to boil for about 15 minutes.

Strain gizzards using a colander.

Allow to cool.

Meanwhile, combine the flour, seasoned salt, pepper, and garlic powder in a plastic bag.

Shake well to combine.

Preheat vegetable oil in a skillet with a lid over medium-high heat to 375 degrees F (190 degrees C).

Thoroughly coat gizzards with flour mixture and shake off excess.

Gently lay the coated gizzards in the hot oil.

Cook until brown.

Reduce heat to medium; cover skillet with lid and cook another 10 minutes.

Remove to paper towels to drain.