Fried Chicken Gizzards

Name: Fried Chicken Gizzards
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 4 serving
Ingredients: 1 ½ pounds of chicken gizzards; 2 cups buttermilk; 1 ½ tsp sea salt; 1 large whole egg; 2 ½ Tbsp whole milk; ½ cup all-purpose flour; ½ cup Panko bread crumbs; ½ tsp sea salt; ½ tsp sweet paprika; ¼ tsp garlic powder; ¼ tsp onion powder; ¼ tsp freshly ground black pepper; Neutral vegetable oil for frying

User Reviews

5.0

3 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Additional Time
20 mins
Total Time
1 hr 25 mins
Servings
4
Calories
375 kcal
Course
Others

Fried Chicken Gizzards

Iris Warren

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Bring something special to the table with this well-loved recipe.

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Ingredients

Servings

1 ½ pounds of chicken gizzards
2 cups buttermilk
1 ½ tsp sea salt
1 large whole egg
2 ½ Tbsp whole milk
½ cup all-purpose flour
½ cup Panko bread crumbs
½ tsp sea salt
½ tsp sweet paprika
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp freshly ground black pepper
Neutral vegetable oil for frying canola, avocado, or sunflower

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Instructions

All ingredients ready? Let's begin!
Rinse the gizzards under cold running water and drain them in a colander. Trim any excess yellow fat or tough sinew from the gizzards. Cut them in half for bite-size nuggets, if desired.
Place the cleaned gizzards in a large bowl and cover with the buttermilk. Set aside for 15 to 20 minutes. Rinse under cold water and drain.
Place the gizzards in a saucepot and cover them with water. Season the water with 1-1/2 teaspoons of salt. Turn the heat to high. When the water comes to a boil, lower the heat to a rolling simmer (medium-low). Cover the pot and simmer for 30 minutes or until the gizzards are fork-tender.
While the gizzards are cooking, prepare your dredging station. In a shallow bowl or pie plate, whisk together the egg and milk.
In another shallow bowl, whisk together the flour, breadcrumbs, salt, paprika, garlic powder, onion powder, and pepper.
Drain the cooked gizzards in a colander and set aside until cool enough to handle. Meanwhile, heat about 1-1/2-inches of oil in a skillet over medium-high heat to 375°F, hot but not smoking.
Using the wet/dry hand method, dunk the gizzards in the egg bath with one hand, and then in the breading mixture with the dry hand until completely coated, a few at a time.
Add the gizzards to the hot oil. As soon as the oil bubbles, turn the heat down to medium. Cook the gizzards, turning over halfway, until golden brown and crisp. This can take up to 10 minutes, being mindful that the gizzards are already cooked. You are looking for a crunchy coating and hot gizzard inside.
Drain the gizzards on paper towels or a brown paper bag. Season lightly with salt, if desired.
Serve while hot with classic southern sides, such as corn fritters and braised collard greens with bacon.

Nutrition Information

Show Details

Calories 375kcal (19%) Carbohydrates 24g (8%) Protein 40g (80%) Fat 12g (18%) Saturated Fat 5g (25%) Polyunsaturated Fat 2g Monounsaturated Fat 3g Trans Fat 0.1g Cholesterol 522mg (174%) Sodium 1616mg (67%) Potassium 550mg (16%) Fiber 1g (4%) Sugar 7g (14%) Vitamin A 666IU (13%) Vitamin C 11mg (12%) Calcium 202mg (20%) Iron 6mg (33%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 375 kcal

% Daily Value*

Calories	375kcal	19%
Carbohydrates	24g	8%
Protein	40g	80%
Fat	12g	18%
Saturated Fat	5g	25%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	3g	15%
Trans Fat	0.1g	5%
Cholesterol	522mg	174%
Sodium	1616mg	67%
Potassium	550mg	12%
Fiber	1g	4%
Sugar	7g	14%
Vitamin A	666IU	13%
Vitamin C	11mg	12%
Calcium	202mg	20%
Iron	6mg	33%