Search thousands of recipes reviewed by home cooks like you.

Southern Fried Chicken Gizzards

Southern Fried Chicken Gizzards

  • Prep

    10 m
  • Cook

    2 h 50 m
  • Ready In

    3 h 30 m
pnutmommy

pnutmommy

These flavorful gizzards are always requested at football and holiday parties. I don't know if anyone would show up if I didn't make them. The extra time boiling before frying makes a huge difference in making them tender. Definitely save the broth in the freezer!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 305 kcal
  • 15%
  • Fat:
  • 17.1 g
  • 26%
  • Carbs:
  • 20.7g
  • 7%
  • Protein:
  • 16.5 g
  • 33%
  • Cholesterol:
  • 190 mg
  • 63%
  • Sodium:
  • 594 mg
  • 24%

Based on a 2,000 calorie diet

Directions

  1. Place the chicken gizzards, celery, onion, bay leaves, and 1 teaspoon of celery salt into a saucepan, and pour in enough water to cover the gizzards by 1 inch. Bring the gizzards to a boil, reduce heat to low, cover, and simmer until tender, about 2 1/2 hours. Pour in more water during simmering, if needed, to keep gizzards covered. Remove the gizzards to a bowl, discard the celery and onion, and reserve the broth.
  2. Season the gizzards with 1/2 teaspoon of celery salt, the seasoned salt, pepper, Italian seasoning, garlic powder, cumin, and hot sauce, stirring to combine well. Pour 1/3 cup of the reserved broth over the seasoned gizzards, and refrigerate for 30 minutes or more, stirring often. (Save or freeze the remaining broth for another use, if desired.)
  3. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  4. Place the flour in a plastic bag, and pour in the gizzards with their seasoning. Shake the bag to thoroughly coat the gizzards with flour. Gently lower about 1/4 of the gizzards per batch into the hot oil, and fry until golden brown, about 5 minutes per batch. Drain the gizzards on paper towels, and serve hot.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

marianne
84

marianne

5/5/2010

Lots of flavor. They are better cold. I followed the recipe except for the hot sauce because I thought that would be to spicy for my taste.

maddy03
83

maddy03

4/12/2010

It was good, but due to my families high blood pressure I cooked the gizzards in fresh celery, carrots, garlic and shallots or onion. The flavor was magnificent. I discarded the cooked veggies. I then added 1/4 tsp. Kosher salt to flour along with fresh ground black pepper. I left out the Italian herb seasoning because of the salt content. My family raved about the gizzards. Even the family without high blood pressure were happy without the extra salt! Thanks for the base recipe.

Iwnbb
76

Iwnbb

2/18/2010

Crispy, Tender and Tasty! Perfect!

Similar recipes