Chicken gizzards are one of the most underrated cuts of poultry. While some may consider them tough or unusual, when cooked the right way, they turn into tender, flavorful bites with a delicious chew. This recipe takes simple chicken gizzards and transforms them into crispy golden morsels that are perfect as a snack, appetizer, or even served with rice or mashed potatoes as a hearty meal. The secret is in the cooking method—first simmering the gizzards until tender, then seasoning and frying them for that irresistible crunch. If you’ve never tried chicken gizzards before, this dish is a fantastic introduction.
Ingredients:
- 1 ½ pounds chicken gizzards, cleaned and trimmed
- 1 medium onion, roughly chopped
- 3 garlic cloves, peeled and smashed
- 2 bay leaves
- 1 teaspoon black peppercorns
- 2 teaspoons salt (divided)
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 ½ cups all-purpose flour
- 1 cup buttermilk (or regular milk with 1 tsp vinegar)
- Vegetable oil for frying
Instructions:
- Prepare the gizzards:
Start by rinsing the chicken gizzards thoroughly under cold water. Trim off any excess fat or membranes. Place them in a large pot and cover with enough water to submerge. Add the chopped onion, garlic cloves, bay leaves, peppercorns, and 1 teaspoon of salt.
- Simmer for tenderness:
Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let the gizzards simmer for about 45–60 minutes. This step is essential because gizzards can be quite tough if not cooked slowly. After simmering, they should be fork-tender but still hold their shape. Drain them well and set aside to cool slightly.
- Season the gizzards:
In a mixing bowl, combine paprika, cayenne pepper, onion powder, garlic powder, and ½ teaspoon of salt. Toss the gizzards in this spice mixture to coat evenly.
- Coating process:
Pour the buttermilk into one bowl and place the flour into another. Dip each gizzard first into the buttermilk, then dredge in the flour, pressing lightly to ensure a thick, even coating. For an extra crispy crust, repeat the process by dipping it again into the buttermilk and then the flour.
- Frying:
Heat about 2 inches of vegetable oil in a heavy-bottomed pan or deep fryer to 350°F (175°C). Fry the coated gizzards in small batches for 4–5 minutes, or until golden brown and crispy. Avoid overcrowding the pan, as this lowers the oil temperature and makes them greasy. Remove the gizzards with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Serve:
Enjoy the crispy gizzards hot with your favorite dipping sauces like ranch, hot sauce, or honey mustard. They also pair wonderfully with coleslaw, fries, or served over steamed rice for a more filling meal.
Extra Tips:
- For extra flavor, marinate the gizzards in buttermilk overnight before dredging and frying. This helps tenderize the meat even more.
- If you prefer a healthier option, skip the frying and sauté the simmered gizzards with onions, peppers, and a touch of soy sauce for a stir-fry style dish.
- Always serve them immediately after frying for the crispiest texture.
