Best Chicken Gizzards Recipes

SOUTHERN FRIED CHICKEN GIZZARDS

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.

CHICKEN GIZZARDS

Steps:

• Place gizzards in a saucepan with enough water to cover by 1 inch. Bring to a boil over medium heat, cover, and cook for 1 1/2 hours. Drain and chop into bite size pieces.
• Melt butter in a large skillet over medium-high heat. Fry gizzards in butter for about 15 minutes. Season with salt and pepper to taste.

FRIED CHICKEN GIZZARDS

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.

MOM'S FRIED CHICKEN GIZZARDS

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!

PAM'S TENDER FRIED CHICKEN GIZZARDS

Steps:

• 1. Place gizzards into a medium saucepan, and cover with water by about an inch. Add salt and bring to a boil. Lower the heat to medium and boil, covered, until tender. Check after about 45 minutes, and if they are not tender, continue to cook in about 15 minute increments, testing after each.
• 2. When tender to your liking, remove from heat and let cool. (You can do this one day and refrigerate the gizzards in a zip type bag with the juice from boiling to finish later.) When ready to finish, whisk the egg and milk together in a bowl, set aside. Mix the coating ingredients in a pie plate or other shallow container. Heat the frying oil in a 10 to 12" skillet over medium high heat. (It needs to be hot (375°F) but not smoking)
• 3. Remove the gizzards from the liquid and place in the bowl with the egg mixture. Stir until gizzards are all coated and then remove from egg and dip into crust mixture, making sure they are well coated.
• 4. Carefully place the coated gizzards into the hot oil and turn the temperature down to just above medium. Fry until golden on one side, turn and fry on the other side. (Since they are already cooked, this will not take as long as actually cooking them) Remove to a paper towel lined plate to drain, sprinkle with additional salt if needed. Let cool slightly and serve.

AIR-FRIED POPCORN CHICKEN GIZZARDS

Steps:

• Bring a large pot of water to a boil. Cut gizzards into bite-sized pieces and add to the boiling water. Boil for 30 minutes. Drain.
• Combine flour, seasoned salt, pepper, garlic powder, paprika, and cayenne in a flat plastic container. Snap the lid on and shake until combined.
• Add gizzards to the seasoned flour. Snap the lid back on and shake until evenly coated.
• Place beaten egg in a separate bowl. Dip each gizzard piece into the beaten egg and then place back in the seasoned flour. Snap the lid on and shake one last time. Let sit for 5 minutes while the air fryer preheats.
• Preheat the air fryer to 400 degrees F (200 degrees C).
• Place gizzards in the basket and spray the tops with cooking spray. Cook for 4 minutes. Shake the basket and spray any chalky spots with more cooking spray. Cook for 4 minutes more.

MY MISSISSIPPI BOY'S DEEP FRIED CHICKEN GIZZARDS

Steps:

• 1. marinate chicken gizzards in ingredients 2-4 for 8-12 hours.** i prefer overnight, the buttermilk will help tenderize the gizzards**
• 2. drain chicken livers. in a mixing combine all the breading ingredients. place breader in in mixing bowl or bag. bread chicken gizzards...make sure you coat the gizzards evenly
• 3. heat deep fryer to 320 degrees. deep fry for 4-6 minutes or until golden brown. gizzards cook fast. drain on paper towels
• 4. plate up and serve with your favorite hot sauce! **if you wish, you can simmer the chicken gizzards in some water with a little salt, garlic powder & hot sauce for 10-15 minutes. cool, bread then fry**

TENDER CHICKEN GIZZARDS

Steps:

• Bring 2 liters of Coca-Cola to a rolling boil in a large stockpot.
• Place rinsed gizzards in boiling pot.
• Bring back to a rolling boil, reduce heat to steady simmer for 35 to 45 minutes.
• Remove gizzards and drain.
• Allow to cool for at least 30 minutes. The cooler the better.
• In the divided flour, mix the seasoning in one half (leaving the other half plain). Beat the eggs well-- place the butter in a medium-large skillet and heat until hot, while not burning.
• Take cooled gizzards, dredge in flour,egg, then seasoned flour.
• THIS IS THE VERY IMPORTANT PART!
• FLOUR-- EGG-- SEASONED FLOUR-- IN THAT ORDER!
• Place the gizzards in the fry pan and cook for about 2-3 minutes per side, turning occasionally. Remove when golden brown.

EASTSIDE FISH FRY'S FAMOUS CHICKEN GIZZARDS

Steps:

• Put the gizzards in a stockpot and cover with water by several inches. Add 1/2 tablespoon each pepper and seasoning salt, and bring to a boil. Boil the gizzards for 4 hours.
• Remove the gizzards, rinse with cold water, and then transfer to an ice bath to cool to 41 degrees F. Rinse the gizzards again and remove any gristle. Place the gizzards in a large bowl, cover with fresh cold water, and add 2 tablespoons seasoning salt and 2 tablespoons House Seasoning. Cover and refrigerate for at least 24 hours and up to 48 hours.
• Preheat oil in a deep-fryer to 350 degrees F. Prepare the gizzards: A quarter of the meat needs to be covered with water. If it's not, add more water. Add 3/4 cup Chicken Flour to the bowl and mix until the batter looks like milky water, is not gritty, and has the consistency of a crepe batter. The gizzards should be lightly coated with the wet batter, but the batter will still be runny. Fill a separate plate with more Chicken Flour.
• Remove the gizzards from the wet batter and toss in the dry Chicken Flour to coat. Put the gizzards into a sifter to remove the excess, then add the gizzards to the fryer. Fry for 2 to 4 minutes. Transfer to paper towels and sprinkle with House Seasoning to taste.
• Stir together the sugar, salt, corn flour, all-purpose flour, tapioca, MSG, pepper, lemon peel, citric acid, navy bean flour.
• Stir together the flour, fry mix, seafood seasoning, seasoning salt, garlic powder and black pepper.

TENDER CHICKEN GIZZARDS

Steps:

• 1. Bring the coke to a boil in a large pot. Add the gizzards and return to a boil. Then reduce to a steady simmer for 35-45 minutes. Remove the gizzards and drain. NOTE: I didn't use coca-cola, but did use chicken broth, I don't drink sodas.
• 2. Then, put the gizzards into the fridge and give them about 30 minutes so they are totally cold. In fact the colder the better.
• 3. Divide the flours between two shallow bowls and put the multi-spice in the third bowl. Put the plain flour in the first bowl and the beaten egg in the middle bowl.
• 4. roll each gizzard in the first bowl of flour, then the egg, then the seasoned flour. Doing it in order will ensure that the tenders come out right.
• 5. Place the gizzards in the hot butter (watch you don't burn the butter) and saute until golden. Cook 2-3 minutes and drain on a paper towel.
• 6. Serve with sweet and sour sauce or other sauce of your choice. If you don't mind chewing a little, these are very tasty and enjoyable.
• 7. Enjoy!

CHICKEN GIZZARDS-N-GRAVY

Steps:

• In a med frying pan place gizzards on med heat.
• Add sliced mushrooms, onions, garlic powder and celery salt.
• Add mushroom soup and cover.
• Simmer for 2-3 hours or until the soup thickens to a thick gravy (may need to remove cover to allow soup to thicken).
• Serve hot over noodles or rice.
• Sometimes I eat them cold or slightly warm with saltine crackers.

CHICKEN GIZZARDS AND HEARTS.

Steps:

• 1. Preheat slow cooker for 10 min.
• 2. In a large dutch oven brown the gizzards and hearts with a few tbs of real butter just long enough so that they are not pink.
• 3. Toss them into a slow cooker with one lb real butter, both cans of mushrooms and two palm fulls of italian seasoning and garlic.
• 4. Let cook on low for 6-8 hrs until done. Enjoy

AWESOME FRIED CHICKEN GIZZARDS

Steps:

• I started with a package of onion ring batter, made as instructed on the box.
• To that I added the rest of the seasonings. Keep tasting the batter as you add the seasonings, so it is to your liking.
• Put the gizzards into the batter, and stir to make sure all pieces are thickly coated.
• In a large, deep frying pan. Put in about an inch of oil. Heat over high heat.
• Drop a small amount of batter in to test the oil.
• When the oil is ready, put in your gizzards. I cooked mine for about 10-15 minutes per side. The longer you cook them, the more tender they will get.
• Remove from oil to a plate with paper towels for draining.
• You can make as many pounds as you would like if you are feeding a lot or just a few.

TENDER CHICKEN GIZZARDS RECIPE - (4/5)

Steps:

• Bring 2 liter of Coca Cola to a rolling boil in a large stockpot. Place rinsed gizzards in boiling pot. Bring back to a rolling boil, reduce heat to steady simmer for 35 to 45 minutes. Remove gizzards and drain. Allow to cool for at least 30 minutes. The cooler the better. In the divided flour, mix the seasoning in one half (leaving the other half plain). Beat the eggs well, place the butter in a medium large skillet and heat until hot, while not burning. Take cooled gizzards, dredge each in flour, then egg mixture, then seasoned flour. Place gizzards in the fry pan and cook for 2 to 3 minutes per side, turning occasionally. Remove when golden brown.

SOUTHWESTERN-STYLE SLOW COOKER CHICKEN GIZZARDS

Steps:

• Trim and discard as much connective tissue from gizzards as possible. Place gizzards in a slow cooker and season with chili powder, cumin, hot sauce, salt, and pepper. Add onion and bell pepper.
• Mix condensed soup and diced tomatoes with chile peppers together in a bowl. Pour over the gizzards.
• Cook on High until fork-tender, 3 to 4 hours. Stir in sour cream and cook for 15 to 20 more minutes.

FINGER LICKIN CHICKEN GIZZARDS

Steps:

• Mix all ingredients in a large saucepan.
• Bring to a slow roll.
• Cover.
• Turn down heat to low and simmer for approximately 3 hours.
• Note: Do not boil or the gizzards will become dry and over cooked.
• Stir occasionally.

FRIED CHICKEN GIZZARDS

Steps:

• Wash chicken gizzards under cold water.
• MILK MIXTURE: Wisk together eggs, milk, flour and 1/4 cup steak seasoning.
• add gizzards to milk mixture and allow to marinade in the refrigerator for 30 min to 1 hour.
• FLOUR MIXTURE: Wisk together remaining flour and remaining spices in a large mixing bowl.
• After gizzards get done marinading dredge gizzards in flour mixture.
• preheat 1-1/2" of oil (i use peanut or canola) in a frying pan over medium heat.
• Once oil is ready add gizzards to oil and fry until golden brown (8 to 10 min).

MOM'S FRIED CHICKEN GIZZARDS RECIPE - (4.5/5)

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!

CHICKEN LIVER AND GIZZARDS ADOBO

Steps:

• Wash the gizzards and liver well. Set the liver aside. In a pot, boil the gizzards in enough water to submerge them. Boil for about 30 minutes then throw out the water. In the same pot, combine all the ingredients except the liver with the gizzards and bring back to boil. I usually start with a couple of cups of water and let the whole thing cook until the gizzards are tender, about 1 hour to 1 and 1/2 hour. About 10 minutes before it is finished cooking, add the liver and cook until done. By this time you should have some gravy left, but not soupy. It will thicken on it's own as the liquids are reduced. Serve over rice.

CURRIED CHICKEN GIZZARDS AND LIVERS

Steps:

• Beat yogurt, tomato paste, cumin, coriander, and paprika together in a bowl; set aside.
• Heat oil in a skillet over medium heat. Add onion and cook until golden brown, about 7 minutes. Add ginger-garlic paste and fry for 1 minute. Add gizzards, livers, and salt; fry for 2 to 3 minutes. Mix in yogurt mixture and cook, stirring occasionally, until well done, about 40 minutes.
• Add scallions and garam masala; cook for 1 minute. Turn off the heat and stir in cilantro and lemon juice.