Fried Chicken Gizzards
User Reviews
5
2 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
40 mins
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Additional Time
20 mins
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Total Time
1 hr 25 mins
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Servings
4
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Calories
375 kcal
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Course
Others
Fried Chicken Gizzards
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 1 ½ pounds chicken gizzards of
- 2 cups buttermilk
- 1 ½ tsp salt sea salt
- 1 egg large, whole
- 2 ½ Tbsp milk whole
- ½ cup all-purpose flour
- ½ cup panko bread crumbs
- ½ tsp salt sea salt
- ½ tsp paprika sweet
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp black pepper freshly ground
- vegetable oil canola, avocado, or sunflower, neutral, for frying
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
(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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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