Peppered Gizzards Recipe

Trim and rinse

Trim any excess fat, connective tissue, and yellow lining from the gizzards. Rinse them thoroughly under cold running water and pat dry with paper towels.

Simmer to tenderize

Place the trimmed gizzards in a medium saucepan. Add 4 cups water, 1 tsp salt, 1 bay leaf, and 1 tsp whole black peppercorns. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Cook, partially covered, for 45–60 minutes until gizzards are tender when pierced with a fork but not falling apart. Skim any foam that rises to the surface during the first 10 minutes of simmering.

Cool and dry

Remove gizzards from the cooking liquid and let them cool slightly on a wire rack or plate. Pat them very dry with paper towels — moisture will cause oil splatter and prevent a crisp coating.

Prepare dry mix

In a shallow bowl or wide plate, whisk together 1 cup all-purpose flour, 2 tbs cornstarch, 1 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp cayenne pepper until evenly combined.

Coat gizzards

Working in batches if necessary, dredge the cooled, dried gizzards in the seasoned flour mixture, pressing gently so the coating adheres. Shake off excess and set coated gizzards on a wire rack for 5 minutes to help the coating set.

Heat oil

Pour about 2 cups vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 to 1.5 inches (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 — it should sizzle immediately without burning.

Fry gizzards

Carefully add a single layer of coated gizzards to the hot oil, avoiding overcrowding. Fry for 3–4 minutes, turning once, until golden brown and crisp. Use a slotted spoon or spider to transfer fried gizzards to a paper towel-lined plate or wire rack. Repeat with remaining gizzards.

Finish with butter & pepper

Reduce heat to low. In a small skillet or microwave, melt 2 tbs unsalted butter. Toss the hot fried gizzards briefly in the melted butter, then immediately sprinkle with 1 tsp freshly ground black pepper and chopped parsley. Toss to coat evenly.

Serve

Transfer to a serving platter. Serve hot with lemon wedges on the side for squeezing, if desired.