These country-fried gizzards are yummy!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Trim excess fat and gristle from chicken gizzards. Rinse under cold running water.

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  • 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

287 calories; 16.1 g total fat; 285 mg cholesterol; 761 mg sodium. 12.3 g carbohydrates; 22.1 g protein; Full Nutrition

Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/03/2008
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 and tender. Great recipe though!!! Read More
(170)

Most helpful critical review

Rating: 1 stars
09/15/2008
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 absorbs the tangyness of the marinade. Add a couple dashes hotsauce to the marinade and we're talking YUM! Plus the marinade helps the flour coating stick better and become puffier. Also add some pepper a touch of cayenne and msg to the flour (I know everyone is anti-msg but it really is needed to get the right flavor here. Read More
(174)
47 Ratings
  • 5 star values: 10
  • 4 star values: 16
  • 3 star values: 6
  • 2 star values: 6
  • 1 star values: 9
Rating: 4 stars
11/03/2008
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 and tender. Great recipe though!!! Read More
(170)
Rating: 1 stars
09/15/2008
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 absorbs the tangyness of the marinade. Add a couple dashes hotsauce to the marinade and we're talking YUM! Plus the marinade helps the flour coating stick better and become puffier. Also add some pepper a touch of cayenne and msg to the flour (I know everyone is anti-msg but it really is needed to get the right flavor here. Read More
(174)
Rating: 4 stars
11/03/2008
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 and tender. Great recipe though!!! Read More
(170)
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Rating: 5 stars
04/05/2008
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 boil them. And rather than a frying pan I used my deep fryer to flash fry. I used an egg wash to get the flour mixture to stick to the gizzards better. I only deep fried them long enough for the batter to fry to a golden brown. Usually around 30 to 45 seconds. I realized I had quite a bit of egg wash left over as well as the flour mixture. So I dropped some egg wash into the flour and made a dough out of it. I also deep fried the dough balls but a little bit longer to make sure they cooked all the way thru. I then crumbled them up into a hot frying pan and added the remaining egg wash to make scrambled eggs. I served those with the gizzards and believe me it was a fantastic meal. The pepper made it a little spicy but I like that. So all I changed was the boiling time added a bit more garlic pepper and deep fried instead of pan fried. Delicious. Read More
(155)
Rating: 4 stars
10/07/2008
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 just me with the breading problem. Thanks Tyler Read More
(55)
Rating: 4 stars
06/18/2010
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. The other trick to keeping the batter on is to make sure the gizzards are completely cooled (run under very cold water until cool) and YES I also dip them in a beaten egg with a few drops of water added to the egg mixture. I also add a few drops of hot pepper sauce to the egg mix. Next I add about 1/4 cup of Italian bread crumbs to the flour and spice mix and this produces the most deeeeeelish treat when fried. Hope you try this and enjoy! Read More
(46)
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Rating: 1 stars
05/28/2008
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. When frying I found the browning time too long also and then the covered time was excessively way too long. Read More
(42)
Rating: 4 stars
01/12/2009
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. Read More
(35)
Rating: 5 stars
10/16/2007
Very easy and very good. No more am pm gizzards. Thank you this is the best Read More
(24)
Rating: 4 stars
12/10/2007
The time recommended for this recipe is a bit long for my taste. This recipe makes the gizzards VERY dry and crispy. I would recommend cutting the boil & fry time in half. Otherwise this recipe is great! I especially like the added touch of the garlic powder. I like garlic so I doubled the amount. Read More
(16)