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
MY MISSISSIPPI BOY'S DEEP FRIED CHICKEN GIZZARDS
We southern girls & guys just love us some fried chicken gizzards. My husband Roy is from Mississippi and he just loves some down home deep fried chicken gizzards. This is just plain goodness. Enjoy these crunchy, smokey & tasty bites of the south. Cooking with Passion, sw:)
Provided by Sherri Williams
Categories Chicken
Time 25m
Number Of Ingredients 9
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**
PAM'S TENDER FRIED CHICKEN GIZZARDS
I grew up liking chicken gizzards so I occasionally have a yen for them. I like them tender, but fried golden brown and crispy. It is hard to get those two descriptions at the same time. If you like them too, try my method and see if you can resist eating more than you should. Yum
Provided by Pam Ellingson
Categories Other Main Dishes
Time 1h30m
Number Of Ingredients 13
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.
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
FRIED GIZZARDS
Fried Gizzards - The unique flavor of gizzards matched with a crispy breading? A winning combination.
Provided by Lola Osinkolu
Number Of Ingredients 16
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.
AWESOME FRIED CHICKEN GIZZARDS
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
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
MOM'S FRIED CHICKEN GIZZARDS RECIPE - (4.5/5)
Provided by kdet
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!
CHICKEN GIZZARDS
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
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
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