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My review
Fried Chicken Gizzards
ambersch1983
"These country-fried gizzards are yummy!"
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Ingredients
55 m servings 287 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Ready In
- Trim excess fat and gristle from chicken gizzards. Rinse under cold running water.
- 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.
- Meanwhile, combine the flour, seasoned salt, pepper, and garlic powder in a plastic bag. Shake well to combine.
- Preheat vegetable oil in a skillet with a lid over medium-high heat to 375 degrees F (190 degrees C).
- 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.
Nutrition Facts
Per Serving: 287 calories; 16.1 g fat; 12.3 g carbohydrates; 22.1 g protein; 285 mg cholesterol; 761 mg sodium. Full nutrition
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Reviews
Read all reviews 3243 Ratings
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Most helpful positive review
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, a...
Most helpful critical review
9/13/2008
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 absor...
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9/13/2008
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 absor...
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, a...
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 ...
10/7/2008
Good recipe. I did have one problem tho. The breading would not stay on the chicken :( I was so mad, but still ate them. Any tips on preventing this? But all-in-all a good recipe, maybe it was...
6/17/2010
The Gizzards need to be boiled with MSG or some other meat tenderizer and also I use chicken boullion and garlic powder to boil them in. Gives them the extra flavour that the plain water removes...
5/25/2008
This was a total disaster. The Par boiling time was way too long and the frying time was way too long. After Par-Boiling I noticed the Gizzards were too tough at the 15 minute time period. Wh...
1/11/2009
The gizzards were good except I put them in egg before I put the flour on, it makes the flour stick better. Also, I deep fried them. Faster cooking.
10/14/2007
Very easy and very good. No more am pm gizzards. Thank you, this is the best