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Fried Chicken Gizzards

Fried Chicken Gizzards

  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
ambersch1983

ambersch1983

These country-fried gizzards are yummy!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 287 kcal
  • 14%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 12.3g
  • 4%
  • Protein:
  • 22.1 g
  • 44%
  • Cholesterol:
  • 285 mg
  • 95%
  • Sodium:
  • 761 mg
  • 30%

Based on a 2,000 calorie diet

Directions

  1. Trim excess fat and gristle from chicken gizzards. Rinse under cold running water.
  2. 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.
  3. Meanwhile, combine the flour, seasoned salt, pepper, and garlic powder in a plastic bag. Shake well to combine.
  4. Preheat vegetable oil in a skillet with a lid over medium-high heat to 375 degrees F (190 degrees C).
  5. 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.
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Reviews

chaplinj
153

chaplinj

9/15/2008

Par-boiling the gizzards really defeated the whole purpose. YOu need to marinade gizzards overnight in either buttermilk, sour cream or yogurt so the toughness is broken down naturally and absorbs the tangyness of the marinade. Add a couple dashes hotsauce to the marinade and we're talking YUM! Plus the marinade helps the flour coating stick better and become puffier. Also add some pepper, a touch of cayenne and msg to the flour (I know everyone is anti-msg, but it really is needed to get the right flavor here.

norah
150

norah

11/3/2008

I've been making chicken gizzards like this for years. One thing I do differently is to boil them for about an hour, and season the water with salt/pepper/garlic powder. It makes them tasty, and tender. Great recipe though!!!

TAlan
136

TAlan

4/5/2008

Well I used 2 lbs of gizzards instead of 1.5 lbs. I doubled the garlic powder cuz I like garlic darnit. I also changed the boiling time to around 45 minutes. They get very tender the longer you boil them. And rather than a frying pan I used my deep fryer to flash fry. I used an egg wash to get the flour mixture to stick to the gizzards better. I only deep fried them long enough for the batter to fry to a golden brown. Usually around 30 to 45 seconds. I realized I had quite a bit of egg wash left over as well as the flour mixture. So I dropped some egg wash into the flour and made a dough out of it. I also deep fried the dough balls but a little bit longer to make sure they cooked all the way thru. I then crumbled them up into a hot frying pan and added the remaining egg wash to make scrambled eggs. I served those with the gizzards and believe me it was a fantastic meal. The pepper made it a little spicy but I like that. So all I changed was the boiling time, added a bit more garlic pepper and, deep fried instead of pan fried. Delicious.

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