In the realm of Southern cuisine, there lies a delectable dish that holds a special place in the hearts of many: Southern Fried Chicken Gizzards. These humble morsels, often overlooked in favor of their more popular counterparts, offer a unique culinary experience that is both flavorful and satisfying. Whether you're a seasoned cook or a novice in the kitchen, this comprehensive guide provides you with three distinct recipes that cater to varying tastes and preferences. From the classic Southern Fried Chicken Gizzards recipe that stays true to tradition to the tantalizing Spicy Southern Fried Chicken Gizzards recipe that adds a fiery kick, and the Air Fryer Southern Fried Chicken Gizzards recipe that offers a healthier alternative, this article has something for everyone. Get ready to embark on a culinary journey that will transform these often-ignored ingredients into crispy, succulent treats that will leave you craving for more.
Let's cook with our recipes!
SOUTHERN FRIED GIZZARDS RECIPE
"You can never be surrounded by too many gizzards." More commonly sold than duck gizzards, chicken gizzards are dirt-cheap and wholly delicious. I was first introduced to the glory of Southern fried chicken gizzards at Roscoe's, a chain of chicken-and-waffle...
Provided by Chichi Wang
Yield 4
Number Of Ingredients 23
Steps:
- Place the gizzards in a bowl with the onions and pour enough buttermilk into the bowl to cover the contents entirely. Refrigerate the gizzards for 8 hours, or preferably for 24 hours. The gizzards will hold in the buttermilk for up to 2 days.
- When you are ready to fry, remove the gizzards from the buttermilk and drain them in a colander. They do not have to be impeccably dry, just drained of the excess buttermilk. Cut the gizzards into 1/4-inch to 1/2-inch chunks, working around and discarding any excess sinew or tendon.
- Mix the flour with the salt, cayenne pepper, and seasonings. Have the beaten egg ready.
- To fry: Heat the oil to 350°F. When ready to fry, dip each piece of gizzard in the egg, and then dredge well in the flour. The gizzards must be coated very well or else the batter will not be crisp.
- Slip the gizzards into the hot oil and fry for 2 to 3 minutes, until golden brown and crisp. Drain over a rack to get rid of the excess oil. Serve immediately, accompanied by grits and collards for the full Southern experience.
- Southern Fried Gizzards, Stewed
- Place the gizzards in a pot with the garlic, onion, carrots, and aromatics. Add enough water to cover, and bring to a boil. Simmer for 40 to 60 minutes, until fork tender. Let cool and set aside, reserving the resulting gizzard stock for another purpose.
- Cut the gizzards into 1⁄2 inch chunks, working around any tough sinews.
- Mix the flour with the salt, cayenne pepper, and seasonings. Have the beaten egg ready.
- To fry: Heat the oil to 350°F. When ready to fry, dip each piece of gizzards in the egg, and then dredge well in the flour. The gizzards must be coated very well, or else the batter will not be crisp.
- Slip the gizzards into the hot oil and fry for 1 to 2 minutes, until golden brown and crisp. Drain over a rack to get rid of the excess oil. Serve immediately, accompanied by grits and collards for the full Southern experience.
Nutrition Facts : Calories 413 kcal, Carbohydrate 11 g, Cholesterol 467 mg, Fiber 0 g, Protein 38 g, SaturatedFat 3 g, Sodium 669 mg, Sugar 2 g, Fat 23 g, UnsaturatedFat 0 g
FRIED CHICKEN GIZZARDS
These country-fried gizzards are yummy!
Provided by ambersch1983
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 55m
Yield 6
Number Of Ingredients 6
Steps:
- 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 : Calories 286.7 calories, Carbohydrate 12.3 g, Cholesterol 284.7 mg, Fat 16.1 g, Fiber 0.6 g, Protein 22.1 g, SaturatedFat 3.4 g, Sodium 761 mg, Sugar 0.2 g
SOUTHERN FRIED CHICKEN GIZZARDS
These flavorful gizzards are always requested at football and holiday parties. I don't know if anyone would show up if I didn't make them. The extra time boiling before frying makes a huge difference in making them tender. Definitely save the broth in the freezer!
Provided by pnutmommy
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 3h30m
Yield 6
Number Of Ingredients 13
Steps:
- Place the chicken gizzards, celery, onion, bay leaves, and 1 teaspoon of celery salt into a saucepan, and pour in 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 2 1/2 hours. Pour in more water during simmering, if needed, to keep gizzards covered. Remove the gizzards to a bowl, discard the celery and onion, and reserve the broth.
- Season the gizzards with 1/2 teaspoon of celery salt, the seasoned salt, pepper, Italian seasoning, garlic powder, cumin, and hot sauce, stirring to combine well. Pour 1/3 cup of the reserved broth over the seasoned gizzards, and refrigerate for 30 minutes or more, stirring often. (Save or freeze the remaining broth for another use, if desired.)
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Place the flour in a plastic bag, and pour in the gizzards with their seasoning. Shake the bag to thoroughly coat the gizzards with flour. Gently lower about 1/4 of the gizzards per batch into the hot oil, and fry until golden brown, about 5 minutes per batch. Drain the gizzards on paper towels, and serve hot.
Nutrition Facts : Calories 304.6 calories, Carbohydrate 20.7 g, Cholesterol 189.5 mg, Fat 17.1 g, Fiber 1.2 g, Protein 16.5 g, SaturatedFat 3.1 g, Sodium 594.3 mg, Sugar 1.2 g
MOM'S FRIED CHICKEN GIZZARDS
If I had to choose my last meal, it would be my mom's fried chicken gizzards, with mashed potatoes and gravy. Mom still makes them for me every year on my birthday (and on special request!) People either love gizzards or hate them.. For those of us who LOVE them.. here is the recipe that I live for. Hope you enjoy!
Provided by tlea73
Categories Chicken
Time 3h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- 2-3 hours prior to cooking. In a large bowl or dutch oven, place gizzards, water and 2 Tbls salt. Let soak. (This draws out that bloody/organ taste). Change salty water every 1/2 hour to hour, for 2-3 hours.
- Drain gizzards. Place drained gizzards on paper toweling, and pat dry.
- Salt and Pepper both sides of the gizzards.
- In a large zippy bag, place flour and salt and pepper.
- In your favorite chicken frying pan (I use Grandma's old cast-iron skillet), melt enough shortening to get 1/4" in the pan.
- Place a handful of gizzards in flour baggie. Shake.
- Remove gizzards from baggie. Shake off excess flour mix.
- Gently place gizzards in the hot shortening. Cover with lid ajar. Cook for 5 mins on Medium-High heat, or until browned.
- Turn gizzards, and cover for another 5 mins or until browned.
- (Pleae note: Gizzards will fry better if cooked in batches. Place cooked gizzards in the oven on 'warm' or 200 degrees, between batches.).
- Enjoy!
SOUTHERN FRIED GIZZARDS IN A BUTTERMILK BRINE
The buttermilk softens the gizzards and makes them more tender, but they still retain some of the chewiness and gaminess one expects from offal meats. Adapted from a recipe by Chichi Wang at Serious Eats. http://tinyurl.com/lsx3vw
Provided by DrGaellon
Categories Chicken
Time P1DT15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, combine gizzards and onions. Pour over enough buttermilk to cover. Cover and refrigerate at least 8 hours (24 is better), or up to 2 days.
- Drain gizzards in a colander, allowing any excess buttermilk to drip away. Cut gizzards into 1/2" chunks, working around any gristle or tendons.
- Combine flour with salt, cayenne and seasoning. Beat egg in a small bowl.
- In a pot or deep 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 coated gizzard pieces into oil and cook 2-3 minutes until golden brown and crisp. Drain on a rack. Serve immediately.
Nutrition Facts : Calories 214.2, Fat 3.1, SaturatedFat 1.1, Cholesterol 149.1, Sodium 1292, Carbohydrate 30.4, Fiber 1.2, Sugar 5.4, Protein 15.7
SOUTHERN FRIED GIZZARDS, STEWED
The initial stewing makes these gizzards melt-in-your-mouth tender, and yields a very flavorful chicken stock for other uses. Adapted from a recipe by Chichi Wang at Serious Eats. http://tinyurl.com/lsx3vw
Provided by DrGaellon
Categories Chicken
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a pot, combine gizzards with 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 gizzards and cool to room termperature. Reserve broth for another use.
- Cut gizzards into 1/2" chunks, working around any gristle or tendons.
- Combine flour with salt, cayenne and seasoning. Beat egg in a small bowl.
- In a pot or deep 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 coated gizzard pieces into oil and cook 2-3 minutes until golden brown and crisp. Drain on a rack. Serve immediately.
Nutrition Facts : Calories 185.9, Fat 2.4, SaturatedFat 0.6, Cholesterol 145.4, Sodium 1204.5, Carbohydrate 27.9, Fiber 1.6, Sugar 1.6, Protein 12.9
Tips:
- Choose fresh gizzards: Fresh gizzards should be plump and have a light pink color. Avoid gizzards that are slimy or have a foul odor.
- Clean the gizzards thoroughly: Remove any excess fat or connective tissue from the gizzards. Then, rinse them under cold water until the water runs clear.
- Marinate the gizzards: Marinating the gizzards in a flavorful mixture of spices and herbs will help to tenderize them and add flavor. You can use a simple marinade made with olive oil, garlic, paprika, and cayenne pepper, or you can experiment with different flavors.
- Cook the gizzards over medium heat: Cooking the gizzards over medium heat will help to prevent them from becoming tough. Be sure to cook them until they are golden brown and crispy on the outside and cooked through on the inside.
- Serve the gizzards immediately: Southern fried chicken gizzards are best served hot and crispy. You can serve them with a variety of sides, such as mashed potatoes, green beans, or coleslaw.
Conclusion:
Southern fried chicken gizzards are a delicious and affordable dish that is easy to make. With a little preparation, you can create a flavorful and crispy dish that your family and friends will love. So next time you're looking for a new and exciting way to cook gizzards, give this recipe a try. You won't be disappointed!
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