Fried Chicken Gizzard – crispy fried chicken gizzards with a deep, rich, meaty flavor that are sliced in twisted bits and fried to perfection.
The cheapest meat and it’s so tasty and addictive. This could go with almost any kind of dish!
What is chicken gizzard?
I know what’s on your mind and we’ll obviously deal with that first. Your thoughts are screaming, “What the heck is G-I-Z-Z-A-R-D? Is it even edible?”.
If you are from Africa, you know that gizzard “use to be” highly valuable, only reserved for the head of the house. Check out this African Fried Gizzard with plantains here Gizdodo (Gizzards and Plantains)
So what are gizzards? A gizzard is a tough muscle that’s part of the digestive tract of a chicken. It can also be found on some animals like ducks, fish and crustaceans.
To illustrate, when a chicken swallows bits and pieces, it goes through its digestive tract and then to the gizzard before it moves to the stomach. The gizzards grind up the food (er, even gravels pecked by chicken) and then continues to the stomach in its tiniest form.
So by now, you already have the idea that gizzards are tough muscles which means if it isn’t cook the right way, you’ll end up a tougher cut.
And you say, “What about the taste?”. I’m glad you asked. People are usually skeptical with this underdog as it is simply snubbed since it’s one of those “miscellaneous parts” along with the kidney, heart, giblets and liver. However, it is very tasty when cooked properly.
How to cook chicken gizzards?
Below are the easy step-by-step instructions on how to achieve an addictive super crispy and tasty fried gizzards.
After thoroughly washing the chicken gizzards, place the gizzards in a pot with onions celery, bay leaves, thyme and smashed garlic and then salt to taste.
Add enough water to cover the gizzards by 1 inch. Bring the gizzards to a boil, reduce heat to low, cover, and simmer until tender, about 1 ½ – 2 hours or more depending on preference. You may have to add more water, if needed, to keep the gizzards covered.
Drain gizzards in a colander, pick out or remove celery, bay leaves and onion. Reserve the broth or freeze for later use. Then in a large bowl whisk together the flour, cornstarch, baking powder, salt, paprika, garlic powder, onion powder, cayenne pepper, herbs and white pepper.
When ready to fry, dredge the gizzards in the egg mixture, then on the flour mixture, shaking any excess flour. You may use a ziplock bag for this process. Set aside for about 15 minutes.
Heat oil in a deep fryer or cast iron skillet to 375 degrees F (190 degrees C). Temperature will drop once you add gizzards.
Oh boy, they sure don’t know what a real gizzard is. The time will come when people will come lining for a serving of this crunchy and smokey often forgotten meat like how chicken wings used to be back then.
These Fried gizzards could be enjoyed as is or with fried rice, nachos, enchiladas, lasagna, soups, greens and grits. Name it! Choose your route. You’ll definitely enjoy these crispy bits! Serve warm and with this homemade remoulade sauce.
Watch How to Make It
Tips and Notes:
- It’s very important for the gizzards to be thoroughly cleaned before cooking. If you can get your hands on the fresh ones from your local butcher, the better. Just either ask them to clean it up for you (perhaps at an additional cost) or bring them home and wash them yourself.
- To tenderize this tough muscle, you can either stew them slowly until fork tender like I did in this recipe OR brine them in buttermilk for 8 hours or preferably 24 hours before deep frying them.
- When braising the gizzards, make sure you cook them slowly over low heat to relax the muscle tissues. Don’t let them boil or else it’ll get tough.
- After an hour or two of braising, let them cool first and dry thoroughly before you slice them into strips and bread them.
- 2 pound chicken gizzards
- 2 stalks celery , cut into chunks
- 1 onion , chopped
- 1-2 Garlic Clove Smashed
- 1-2 bay leaves
- 1 teaspoon thyme
- salt and white pepper to taste
- 2 cups all-purpose flour
- 1 cup cornstarch (sub with flour)
- 1 teaspoon baking powder
- 1 tablespoon paprika
- 3/4 teaspoon salt , adjust to taste
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- ½ -1 teaspoon cayenne pepper
- 1-1/2 tablespoon dried herbs (Thyme, Oregano, Parsley)
- 2 large eggs
- Place the chicken gizzards in a pot with onion, celery, bay leaves, thyme and smashed garlic – salt . Add enough water to cover the gizzards by 1 inch. Bring the gizzards to a boil, reduce heat to low, cover, and simmer until tender, about 1 ½ – 2 hours or more depending on preference .. You may have to add more water , if needed, to keep gizzards covered.
- Drain gizzards in a colander , pick out or remove celery, bay leaves and onion. Reserve the broth or freeze for later use.
- In a large bowl whisk together the flour, cornstarch, baking powder, salt, paprika, garlic powder, onion powder, cayenne pepper, herbs and white pepper.
- When ready to fry dredge the gizzards in the , egg mixture , then the flour mixture, shaking any excess flour. You may use a ziplock bag for this process. Set aside for about 15 minutes.
- Heat oil in a deep fryer or cast iron skillet to 375 degrees F (190 degrees C). Temperature will drop once you add gizzards .