Best Finger Lickin Chicken Gizzards Recipes

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FRIED GIZZARDS



Fried Gizzards image

Fried Gizzards - The unique flavor of gizzards matched with a crispy breading? A winning combination.

Provided by Lola Osinkolu

Number Of Ingredients 16

2 lb chicken gizzards cleaned
1/2 cup onion diced
1 chicken bouillon cube
1 tsp salt
1 Tsp black pepper
1 Tsp smoked paprika
1 tsp thyme (dried)
1 cup water
1 cup self-rising flour
1/4 tsp cayenne pepper
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 ½ tsp black pepper
½ teaspoon ground garlic powder
Oil for frying

Steps:

  • Start by trimming the excess fat and gristle from the chicken gizzards.
  • Place the gizzards in a pot, add the diced onion, bouillon cube diced, salt, black pepper, smoked paprika, and thyme. Stir, cover, and leave to cook for about 30 minutes. Remove from heat and drain.
  • In a medium bowl, add the flour, salt, black pepper, garlic powder, Onion Powder, cayenne pepper, and paprika and whisk until combined.
  • Add a few gizzards at a time into seasoned flour and use a spoon to mix them into the flour until well coated.
  • Heat oil over medium-high heat. Make sure oil is at least 2-3 inches tall. Add the dredged gizzards inside the oil and fry until golden brown. Drain on a paper towel and serve immediately.

CHICKEN GIZZARDS



Chicken Gizzards image

This recipe makes very good chicken gizzards without a lot of fuss. If you like gizzards, these are tender and delicious.

Provided by SNYPER1535

Categories     Meat and Poultry Recipes     Chicken

Time 1h50m

Yield 4

Number Of Ingredients 3

1 pound chicken gizzards
¼ cup butter
salt and pepper to taste

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.

Nutrition Facts : Calories 194.9 calories, Cholesterol 266.7 mg, Fat 13.2 g, Protein 19.5 g, SaturatedFat 7.7 g, Sodium 117.5 mg

AWESOME FRIED CHICKEN GIZZARDS



Awesome Fried Chicken Gizzards image

My husband loves chicken gizzards, the frozen ones are so expensive in the stores, I decided to try to make my own. He was very impressed with them and said they were actually better than the store bought ones. I personally have never liked them, but for him, I tried one. And believe it or not, LOVED IT! My daughter loved them as well, of course, I didn't tell her what it was until she tried it. So now we have a new meal for our household.

Provided by J Zoch

Categories     Chicken

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 -3 lbs chicken gizzards (or more)
onion ring batter, seasoned works best
water
garlic salt, to your taste
onion salt, to your taste
Mexican seasoning, I use Goya which can be found at any Mexican food store
2 cups light vegetable oil (for frying)

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.

Nutrition Facts : Calories 1040.6, Fat 110.3, SaturatedFat 8.4, Cholesterol 185, Sodium 28, Protein 15.2

FINGER LICKIN' GOOD CHICKEN MARINADE



Finger Lickin' Good Chicken Marinade image

I got the recipe for this incredibly tasty marinade from a neighbor at a cookout 17 years ago. I haven't found a better marinade for my chicken since then! I use it in baking chicken, but I mostly use it to grill chicken sandwiches, topped with Muenster cheese on a grilled Kaiser roll. Yummy!

Provided by SuzieQ in Fairfax

Categories     Low Cholesterol

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup soy sauce
1/2 cup water
2 tablespoons lemon juice (about 1 lemon)
1 tablespoon brown sugar
2 tablespoons salad oil
1/4 teaspoon hot sauce (if you like it with a little kick)
1 garlic clove, minced
1/4 teaspoon ground pepper

Steps:

  • Place chicken in marinade (overnight if possible, turning once).

FINGER LICKIN' GOOD MUSTARD (OVEN) FRIED CHICKEN



Finger Lickin' Good Mustard (Oven) Fried Chicken image

This is another favorite of mine from an old Richard Simmons cookbook. It is full of fiber, low in fat and calories, tangy, crispy, chewy, MMmmmmm.

Provided by hollygollygee

Categories     Chicken Thigh & Leg

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 tablespoons Dijon mustard
1 tablespoon lemon juice
3 large garlic cloves, finely minced
1 1/2 teaspoons minced fresh rosemary
1 pinch ground black pepper
6 chicken thighs
3 cups plain bran flakes
6 tablespoons parmesan cheese

Steps:

  • Preheat oven to 350 degrees F.
  • Combine mustard, lemon juice, garlic, rosemary, and pepper in a bowl.
  • In a sealable bag combine bran flakes and cheese. Crush up the bran flakes slightly with hands on the outside of the bag.
  • Coat chicken with mustard mixture. Then transfer the chicken pieces (a few at a time) to the bag and shake to coat with the bran flake mixture.
  • Place the crumb coated chicken pieces in a shallow baking dish coated with non stick spray. Sprinkle any remaining bran flake crumbs on top.
  • Cover with foil and bake for 20 minutes.
  • Remove foil and bake another 20-30 minutes, or until juices run clear when pricked with a fork.

SOUTHERN FRIED CHICKEN GIZZARDS



Southern Fried Chicken Gizzards image

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

1 pound chicken gizzards, rinsed
2 stalks celery, cut into chunks
1 onion, cut into chunks
2 bay leaves
1 ½ teaspoons celery salt, divided
1 teaspoon seasoned salt
½ teaspoon ground black pepper
½ teaspoon dried Italian herb seasoning
1 teaspoon garlic powder
¼ teaspoon ground cumin
½ teaspoon Louisiana-style hot sauce
3 cups oil for deep frying
1 cup all-purpose flour

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

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