Fried Chicken Gizzards
Delicious Snack
I know it’s not for everyone, but I came to love eating gizzards when I worked at KFC back in the day. Chicken gizzards are a remarkable yet often overlooked part of the bird, serving as a biological marvel and a culinary staple across many cultures. Located in the digestive tract, the gizzard is a thick, muscular organ that acts as the chicken’s “teeth”. Because chickens lack teeth, they swallow small stones or grit, which settle in the gizzard. The strong muscles then contract, using the grit to mechanically grind down seeds and grains into a digestible pulp.
Nutritiously, gizzards are a powerhouse. They are exceptionally high in protein; a single cup can provide nearly 88% of the daily recommended value. They are also rich in iron, zinc, and Vitamin B12, making them an excellent choice for supporting immunity and blood health. While they contain more cholesterol than standard chicken breasts, they are relatively low in fat and provide a significant source of collagen for joint and skin health.
Culinary preparation is key to enjoying this tough cut of meat. Due to their dense muscle fibers, gizzards are naturally chewy. In many Southern American traditions, they are seasoned, battered, and deep-fried to create a crunchy, savory snack. However, to achieve a tender texture, many chefs recommend “low and slow” methods such as braising, stewing, or pressure-cooking.
Globally, gizzards are celebrated as a delicacy. They are found on skewers as vibrant street food in Southeast Asia, simmered in spicy stews in Africa, and pickled or added to soups in parts of Europe and Mexico. In some African cultures, they are traditionally reserved for the most respected male at the table. Affordable and versatile, chicken gizzards prove that with the right technique, even the most humble organ can become a gourmet highlight.
Ingredients
- 1 pound of chicken gizzards
- 1 1/2 cups of Buttermilk
- Garlic powder
- Onion Powder
- Salt and Pepper
- Fiesta Steak seasoning
- Smoked Paprika
- 3 cups of flour for the dredge
Instructions
- Be sure to remove the yellow part of the gizzard. It’s a tough, rubbery inner lining or sometimes fat. Rinse in cold water and pat dry
- In a bowl, combine the buttermilk and all the seasonings (I measured with the heart for this one) then add the chicken gizzards and marinate overnight.
- In a large bowl add 3 cups of flour with all the seasonings used in the marinade
- Coat the chicken gizzards in flour then dunk back in the buttermilk and bread again. This will insure a crunchy gizzard.
- Heat the oil to 350°F and fry for 4-7 minutes or until golden brown
- Serve with ranch and/or white gravy. I added jalapeños to mine!
Enjoy!
