These Southern Fried Chicken Gizzards are not tough! If you’ve tried fried chicken gizzards before and found them tough you really need to try this method!
The initial stewing makes these gizzards melt-in-your-mouth tender and yields a very flavorful chicken stock for other uses.
Once they’re stewed nice and tender they are fried up nice and crispy.
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Southern Fried Chicken Gizzards
Prep Time
25 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 30 mins
I love chicken gizzards and with this technique, they are always tender and crispy
Course: Main Course
Cuisine: American
Keyword: Southern Fried Chicken Gizzards
Servings: 4
Calories: 375 kcal
Ingredients
- 1 lb chicken gizzards
- 3 garlic cloves
- 1 small onion halved
- 1 small carrot
- 1 bay leaf
- herbs of your choice such as thyme and majoram
- 1 cup all-purpose flour
- 2 teaspoons salt to taste
- 1 teaspoon cayenne pepper to taste
- 1 teaspoon Old Bay Seasoning or 1 teaspoon Lawry's Seasoned Salt or 1 teaspoon onion powder
- 1 egg beaten
Instructions
- In a pot, combine the gizzards with the garlic, onion, carrot, bay leaf and herbs. Add enough water to cover and bring to a boil. Reduce to a simmer and cook 40-60 minutes, until gizzards are fork tender.
- Drain the gizzards and cool to room temperature. Reserve the broth for another use.
- Cut the gizzards into 1/2" chunks, working around any gristle or tendons.
- Combine the flour with the salt, cayenne and seasoning. Beat egg in a small bowl.
- In a large cast iron skillet, heat 1 1/2 to 2 quarts of vegetable oil to 350°F.
- Dip each piece of gizzard in egg, then in flour. Be sure to coat them well or the coating will not be crisp.
- Place the coated gizzard pieces into the oil and cook 2-3 minutes until golden brown and crisp. Drain on a rack. Serve immediately.
Enjoy!
Up Next:
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Recipe based on one by DrGaellon
Photo by mightyro_cooking4u