Fried chicken gizzards are dense but tender.
The breading is reminiscent of traditional fried chicken, but the interior is slightly chewy.
Finally, the dipping sauce is a classic special sauce flavor.
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Altogether, it’s the perfect little bite.
“I didnt know I liked chicken gizzards until I had these!”
oneSouthern LivingTest Kitchen Professional confessed.
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Everyone is going to love these.
What Are Chicken Gizzards?
Chicken gizzardsare basically the chicken’s stomach.
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What Do Chicken Gizzards Taste Like?
The flavor of chicken gizzards is similar to the dark meat of chicken.
However, they often have a slightly more gamey flavor.
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But the meaty morsels are special and unique, which is why people who love chicken gizzardsreally lovethem.
To clean gizzards, slice them open, and rinse them under running water to remove any debris.
Then, remove any yellow-brown lining, too.
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Use a paring knife, slide the blade under the skin, and lift it away from the meat.
Pull the tissue away from the meat, and discard it.
This broth infuses the gizzards with flavor and tenderizes them at the same time.
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They could be too soft if left to cook longer than that.
However, the quick fry doesn’t have time to toughen up the meat again.
What’s the best way to prepare chicken gizzards?
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Don’t like the mess of frying?
Try grilling them after they’ve been simmering instead.
Serve with dipping sauces likecomeback sauceor always-lovedranch.
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You could also use them as the filling for sliders orpo’boysin place of fried shrimp or chicken.
For a fancier presentation, serve them over a grits cake with a great sauce likeremouladeortomato gravy.
Ingredients
2lb.frozen chicken gizzards, thawed
1large[10 oz.
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Remove from heat, and let stand, uncovered, until cool enough to handle, about 30 minutes.
Discard liquid, onion, and garlic.
Cover sauce, and refrigerate until ready to use.
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Make dredge bowls:
While oil is heating, place buttermilk in a shallow dish or bowl.
Place beaten egg in another shallow bowl.
Whisk together flour and seasoned salt in a separate shallow bowl.
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Place in beaten eggs, letting excess drip off; dredge in flour mixture, coating well.
Place on a baking sheet.
(confirm to stir gizzards occasionally while frying to ensure they dont stick together in 1 clump.)
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Transfer gizzards to a platter, and serve hot with reserved sauce.
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