Big Chicken Gizzards Recipe Southern Style Fried Gizzards

Ingredients:
For Cleaning & Boiling:
- 3 lbs raw chicken gizzards
- 1/4 cup vinegar or lemon juice (for cleaning)
- Water (for rinsing and boiling)
- 1 tbsp salt (for boiling)
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp black pepper
- 2 bay leaves (optional)
- 1 small onion, halved
For Breading & Frying:
- 2 cups all-purpose flour
- 1/2 cup cornstarch (for extra crispiness)
- 1 tbsp paprika
- 1 tsp cayenne pepper (optional for heat)
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp dried thyme or oregano
- 1 tsp salt (adjust to taste)
- 1 tsp black pepper
- 3 large eggs
- 1/4 cup milk or buttermilk
- Vegetable oil for deep frying (peanut or canola preferred)
Step 1: Cleaning the Gizzards
- Trim & Inspect: Remove any yellow membrane or excess fat from each gizzard.
- Soak: Place the gizzards in a bowl with cold water and a few tablespoons of vinegar or lemon juice. Soak for 15–20 minutes to help remove odors and residual grime.
- Rinse Thoroughly: Rinse several times under cold running water until the water runs clear.
Step 2: Boiling (Tenderizing)
- Boil: Place cleaned gizzards in a large pot. Cover with water.
- Add Seasonings: Add salt, onion, garlic powder, onion powder, black pepper, bay leaves, and halved onion.
- Simmer: Bring to a boil, then reduce heat to low. Simmer covered for 45–60 minutes or until fork-tender.
- Drain & Cool: Drain and let cool. Pat them dry with paper towels.
Step 3: Breading
- Seasoned Flour Mix: In a large bowl, mix flour, cornstarch, paprika, cayenne, garlic powder, onion powder, thyme, salt, and pepper.
- Egg Wash: In another bowl, beat eggs and mix in milk or buttermilk.
- Double Dip:
- Dip each gizzard in flour mixture, then into egg wash, then back into the flour mix.
- For extra crunch, press the flour coating onto the gizzards to help it stick well.
Step 4: Frying
- Heat Oil: Heat vegetable oil in a deep fryer or large, heavy pot to 350°F (175°C).
- Fry in Batches: Carefully place gizzards in hot oil in batches. Do not overcrowd.
- Cook Time: Fry for about 3–5 minutes per batch, until golden brown and crispy.
- Drain: Remove and drain on a wire rack or paper towels.
Optional Sauces & Serving Ideas
- Hot Sauce or Buffalo Style: Toss in hot sauce and melted butter for spicy gizzards.
- Garlic Butter Gizzards: Sauté fried gizzards in garlic butter and parsley.
- Serve with: Rice, fries, grits, collard greens, or cornbread.
Storage Tips:
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze boiled (not breaded) gizzards for later use.