Best Southern Fried Chicken Gizzards Recipes

FRIED CHICKEN GIZZARDS

Steps:

• Clean the chicken gizzards as needed.
• Heat a large pot of water on the stovetop to a simmer and add the gizzards. Simmer for one hour to tenderize them, using enough water to cover the chicken.
• Remove chicken from the water and cool in the refrigerator while soaking in one cup of milk.*
• Once cooled, set up your dredging station by mixing the flour and seasonings in a large dish, and beat one egg with two tablespoons of milk in a separate dish.
• Drain the gizzards from the milk and lightly dredge in the flour mixture. Work in batches until all of the gizzards have been coated.
• Place each of the floured gizzards in the beaten eggs and let any excess egg drain off prior to placing directly into the flour mixture for one more coating.
• Fry chicken gizzards in batches in 350 degree oil until golden brown. This will take approximately 5 minutes.
• Remove from oil and drain on a wire rack or paper towels, then serve with your favorite hot sauce or preferred dipping sauce.

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.

SOUTHERN FRIED GIZZARDS IN A BUTTERMILK BRINE

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.