Recipe by pnutmommy
"These flavorful gizzards are always requested at football and holiday parties. I don't know if anyone would show up if I didn't make them. The extra time boiling before frying makes a huge difference in making them tender. Definitely save the broth in the freezer!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
chicken gizzards, rinsed
celery, cut into chunks
onion, cut into chunks
1 1/2 teaspoons
celery salt, divided
ground black pepper
dried Italian herb seasoning
Louisiana-style hot sauce
oil for deep frying
It was good, but due to my families high blood pressure I cooked the gizzards in fresh celery, carrots, garlic and shallots or onion. The flavor was magnificent. I discarded the cooked veggies. I then added 1/4 tsp. Kosher salt to flour along with fresh ground black pepper. I left out the Italian herb seasoning because of the salt content. My family raved about the gizzards. Even the family without high blood pressure were happy without the extra salt! Thanks for the base recipe.
The process of tenderizing them is excellent, but I will definitely change the seasonings and breading next time. The italian seasoning was way over powering and definitely not like any other gizzards i have had in the past. Just dropping them in plain flour really didn't do them justice either. I think more of a sage flavor would be much better.
Lots of flavor. They are better cold. I followed the recipe except for the hot sauce because I thought that would be to spicy for my taste.
Crispy, Tender and Tasty! Perfect!
Way better than the usual deep fried and tough/ chewy gizzards that you get at most places. I kept it pretty simple - just added minced onion, minced garlic and celery seed to water and simmered for 1 1/2 hours. Rinsed and cooled and sprinkled with a litte garlic salt and tossed in flour and pan fried (my preference over deep frying) in a mixture of oil and butter, stirring until as crispy as you like it. I like to mix some Heinz 57 and sour cream together to dip them in. They were so tender, juicy, crispy and tasty. Thanks for the recipie.
Great idea! I grew up on a farm and have had lots of fried gizzards BUT nothing that tastes as good as these. I placed mine in a crockpot in the morning on low and by dinner time they were nice and tender. My husband likes his tossed in Garlic Buffalo Sauce! Much healthier than fatty Buffalo Wings! Thank you for the post!
These were tender and delicious. Someone previously said they were going to try "beef gizzards"?? Huh...?!? Hmmm...
Yee-Haw! These are perfect! Since you only fry the gizzard for a minute or so, it's imperative to boil first to get the flavor and tenderness. I cut gizzards in half before cooking, and use House of Autry Chicken Breader (Publix) to coat. Batter sticks best if you bread them right after the boil, then wait a minute and shake on a second coat. I also sprinkle hot sauce after fried.
* Percent Daily Values are based on a 2,000 calorie diet.
Southern Fried Chicken Gizzards
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 154
Pile it into a tomato half, load it into a wrap, or spread it on bread. Chicken salad does it all.
Broccoli salad makes a great side dish or a light main dish on a warm night.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Watch how to make this top-rated classic.
Chef John’s buttermilk fried chicken is impossibly crispy and tasty.
See how to make garlicky chicken breasts cooked chicken fried steak-style.