How to Make Fried Chicken Gizzards

Chicken gizzards, like many organ meats, are inexpensive and don't look very appealing -- but they are an important part of some cuisines. The gizzard is part of a bird's stomach that collects grit to help them pulverize their food. It is thick and muscular, so cooks must take care to make the meat tender. In the soul food tradition, chicken gizzards are often fried and served with other Southern favorites, such as grits and collard greens.

Things You'll Need

• 1 lb. chicken gizzards
• 1 1/2 cups buttermilk
• 1 cup flour
• Salt, pepper and cayenne pepper, to taste
• 1 egg, beaten
• 2 qt. peanut or canola oil
• Knife
• Covered container
• Colander
• Large pot
• Frying thermometer
• Spider or slotted spoon
• Cooling racks
• Newspaper

Instructions

1. Cut the chicken gizzards into 1/2-inch chunks, removing any tendon and sinew.

2. Combine the gizzards and buttermilk in a container big enough to hold them. Cover and refrigerate for 8 to 12 hours or overnight. The buttermilk will help tenderize the gizzards and draw out some of the strong flavors that often appear in organ meat.

3. Remove the gizzards from the buttermilk and drain them.

4. Heat the oil to 350 degrees Fahrenheit.

5. Season the flour with salt, pepper and cayenne pepper to taste. Dip the gizzards in beaten egg and then dredge them in the seasoned flour.

6. Fry the gizzards for 2 to 3 minutes, or until they are nicely browned. Remove them from the oil with a spider or slotted spoon and drain on cooling racks laid over newspaper.

Tips & Warnings

• If you prefer a wet batter for your chicken gizzards, whisk 12 oz. beer into 1 cup flour. Dredge the gizzards in seasoned flour and then coat in the batter before frying.

• Some people prefer stewing chicken gizzards to make them more tender. Before cutting the gizzards into pieces, place them in a pot with carrots, onion and celery and cover with water. Simmer for 40 to 60 minutes or until tender. Remove the sinew and tendon and cut the gizzards into 1/2-inch chunks. Coat them in egg and seasoned flour and fry for 1 to 2 minutes.

• Chicken gizzards are high in cholesterol, with 19 mg per ounce.

References

• The Cornell Lab of Ornithology All About Birds: Frequently Asked Questions
• Serious Eats; The Nasty Bits: Southern Fried Gizzards; Chichi Wang; August 2009
• Food Network: Awesome Fried Chicken Gizzards

Resources

• Self Nutrition Data: Chicken, Gizzard, All Classes, Raw