Ah, chicken gizzards — a true old-school comfort food! 🍗💛 Gizzards are flavorful, chewy, and perfect for frying, slow cooking, or simmering in gravies. They’re inexpensive, hearty, and a staple in Southern kitchens and traditional dishes worldwide.
Here’s a classic fried chicken gizzards recipe, plus a slow-cooked braised version for tenderness:
🍗 Fried Chicken Gizzards (Crispy Old-School Style)
Serves: 4
Time: 1–1.5 hours (includes simmering)
Ingredients
-
1 lb chicken gizzards
-
2 cups water or chicken broth
-
1 tsp salt
-
½ tsp black pepper
-
1 tsp garlic powder
-
1 tsp onion powder
-
1–2 cups all-purpose flour (for dredging)
-
1 tsp paprika or cayenne (optional, for spice)
-
Vegetable oil (for frying)
Instructions
-
Clean and simmer the gizzards
-
Rinse gizzards thoroughly, trimming any membranes or connective tissue.
-
In a saucepan, cover gizzards with water or chicken broth.
-
Add salt, pepper, garlic powder, and onion powder.
-
Simmer 45–60 minutes until tender (gizzards should be tender but not falling apart). Drain well.
-
-
Prepare for frying
-
Heat oil in a deep skillet or fryer to 350°F (175°C).
-
Mix flour, paprika, and a pinch of salt and pepper in a shallow dish.
-
Dredge the drained gizzards in the seasoned flour, shaking off excess.
-
-
Fry
-
Fry gizzards in batches 3–5 minutes until golden brown and crispy.
-
Remove and drain on paper towels.
-
-
Serve
-
Serve hot with hot sauce, ranch, or a side of mashed potatoes, collard greens, or cornbread.
-
🍲 Braised Chicken Gizzards (Tender Southern Style)
Time: 1–1.5 hours
-
Simmer gizzards in seasoned broth
-
Place cleaned gizzards in a pot with onion, garlic, salt, pepper, and bay leaf.
-
Cover with water or chicken stock and simmer 1 hour until tender.
-
-
Optional gravy
-
Remove gizzards, thicken remaining liquid with a roux (flour + butter) or cornstarch slurry.
-
Return gizzards to gravy and simmer 5 minutes.
-
-
Serve
-
Great over rice, mashed potatoes, or with bread to soak up the gravy.
-
Tips
-
Tenderness: The secret to good gizzards is slow simmering before frying — this avoids a rubbery texture.
-
Flavor boost: Add a few peppercorns, a splash of vinegar, or a bay leaf while simmering.
-
Crispy coating: Double-dip dredging (flour → egg wash → flour) gives extra crunch.
If you want, I can give a true Southern fried gizzards recipe with buttermilk soak, which makes them extra tender inside while golden and crispy outside — the kind served at old-school diners.
Do you want me to give that version?
