Southern Fried Gizzards Recipes

FRIED GIZZARDS

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.

SOUTHERN FRIED GIZZARDS RECIPE

Steps:

• Place the gizzards in a bowl with the onions and pour enough buttermilk into the bowl to cover the contents entirely. Refrigerate the gizzards for 8 hours, or preferably for 24 hours. The gizzards will hold in the buttermilk for up to 2 days.
• When you are ready to fry, remove the gizzards from the buttermilk and drain them in a colander. They do not have to be impeccably dry, just drained of the excess buttermilk. Cut the gizzards into 1/4-inch to 1/2-inch chunks, working around and discarding any excess sinew or tendon.
• Mix the flour with the salt, cayenne pepper, and seasonings. Have the beaten egg ready.
• To fry: Heat the oil to 350°F. When ready to fry, dip each piece of gizzard in the egg, and then dredge well in the flour. The gizzards must be coated very well or else the batter will not be crisp.
• Slip the gizzards into the hot oil and fry for 2 to 3 minutes, until golden brown and crisp. Drain over a rack to get rid of the excess oil. Serve immediately, accompanied by grits and collards for the full Southern experience.
• Southern Fried Gizzards, Stewed
• Place the gizzards in a pot with the garlic, onion, carrots, and aromatics. Add enough water to cover, and bring to a boil. Simmer for 40 to 60 minutes, until fork tender. Let cool and set aside, reserving the resulting gizzard stock for another purpose.
• Cut the gizzards into 1⁄2 inch chunks, working around any tough sinews.
• Mix the flour with the salt, cayenne pepper, and seasonings. Have the beaten egg ready.
• To fry: Heat the oil to 350°F. When ready to fry, dip each piece of gizzards in the egg, and then dredge well in the flour. The gizzards must be coated very well, or else the batter will not be crisp.
• Slip the gizzards into the hot oil and fry for 1 to 2 minutes, until golden brown and crisp. Drain over a rack to get rid of the excess oil. Serve immediately, accompanied by grits and collards for the full Southern experience.

MY MISSISSIPPI BOY'S DEEP FRIED CHICKEN GIZZARDS

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**

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, STEWED

Steps:

• In a pot, combine gizzards with garlic, onion, carrot, bay leaf and herbs. Add enough water to cover and bring to a boil. Reduce to a simmer and cook 40-60 minutes, until gizzards are fork tender. Drain gizzards and cool to room termperature. Reserve broth for another use.
• 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.

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.