Chicken Gizzards Recipe
Make Chicken Gizzards Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken Gizzards - Main
Seasoning & Breading
Frying
Serving & Garnish
Method
Chicken Gizzards - Main
- 1
Clean and trim
Rinse 1 lb chicken gizzards under cold water. Trim away any excess fat, membranes, or gristle. If any are very large, halve them so pieces are uniform in size for even cooking.
- 2
Simmer to tenderize
Place trimmed gizzards in a medium pot with 6 cups water, 2 whole bay leaves, 3 whole garlic cloves (crushed lightly), 1 medium onion (halved), and 1 tsp salt. Bring to a gentle boil, then reduce heat to low and simmer, uncovered, for 45–60 minutes until gizzards are tender when pierced with a fork. Skim any foam that rises during the first 10 minutes. Drain and let cool slightly.
- 3
Dry
Pat the cooked gizzards dry with paper towels. Allow them to cool enough to handle for breading.
Seasoning & Breading
- 4
Prepare breading station
In a shallow bowl whisk 1 cup buttermilk (or 1 cup milk mixed with 1 tbsp lemon juice, rested 5 minutes) with 1 large egg until combined. In a wide plate or bowl combine 1 cup all-purpose flour, 0.25 cup cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 0.25 tsp cayenne pepper, 0.5 tsp black pepper, and 1 tsp salt. Mix thoroughly to distribute spices.
- 5
Coat gizzards
Working in batches, dip each cooled gizzard piece into the buttermilk-egg mixture, letting excess drip off, then dredge thoroughly in the seasoned flour mixture, pressing the flour onto the surface to form an even coating. For extra crispness, double-dip: after the first flour coat, return to the buttermilk briefly and dredge again in the flour. Place breaded pieces on a wire rack while you finish the rest.
Frying
- 6
Heat oil
Pour about 2 cups vegetable oil into a heavy 10–12 inch skillet or Dutch oven to a depth of about 1 inch (or use a deep-fryer). Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour—the oil should sizzle immediately but not smoke.
- 7
Fry gizzards
Fry breaded gizzards in batches (do not crowd) for 3–4 minutes per side, or until golden brown and crisp. Internal pieces should be hot and fully cooked; because they were pre-simmered they need only to crisp and finish cooking. Use a slotted spoon or tongs to transfer cooked gizzards to a wire rack set over a sheet pan or paper towels to drain. Sprinkle hot pieces with a light pinch of salt while still warm.
- 8