Big Chicken Gizzards Recipe Southern Style Fried Gizzards

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

1. Trim & Inspect: Remove any yellow membrane or excess fat from each gizzard.
2. 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.
3. Rinse Thoroughly: Rinse several times under cold running water until the water runs clear.

Step 2: Boiling (Tenderizing)

1. Boil: Place cleaned gizzards in a large pot. Cover with water.
2. Add Seasonings: Add salt, onion, garlic powder, onion powder, black pepper, bay leaves, and halved onion.
3. Simmer: Bring to a boil, then reduce heat to low. Simmer covered for 45–60 minutes or until fork-tender.
4. Drain & Cool: Drain and let cool. Pat them dry with paper towels.

Step 3: Breading

1. Seasoned Flour Mix: In a large bowl, mix flour, cornstarch, paprika, cayenne, garlic powder, onion powder, thyme, salt, and pepper.
2. Egg Wash: In another bowl, beat eggs and mix in milk or buttermilk.
3. 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

1. Heat Oil: Heat vegetable oil in a deep fryer or large, heavy pot to 350°F (175°C).
2. Fry in Batches: Carefully place gizzards in hot oil in batches. Do not overcrowd.
3. Cook Time: Fry for about 3–5 minutes per batch, until golden brown and crispy.
4. 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.