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Southern Fried Gizzards, Stewed

Southern Fried Gizzards, Stewed created by mightyro_cooking4u

The initial stewing makes these gizzards melt-in-your-mouth tender, and yields a very flavorful chicken stock for other uses. Adapted from a recipe by Chichi Wang at Serious Eats. http://tinyurl.com/lsx3vw

Ready In:
1hr 35mins
Serves:
Units:

ingredients

directions

  • In a pot, combine gizzards with garlic, onion, carrot, bay leaf and herbs. Add enough water to cover and bring to a boil. Reduce to a simmer and cook 40-60 minutes, until gizzards are fork tender. Drain gizzards and cool to room termperature. Reserve broth for another use.
  • Cut gizzards into 1/2" chunks, working around any gristle or tendons.
  • Combine flour with salt, cayenne and seasoning. Beat egg in a small bowl.
  • In a pot or deep skillet, heat 1 1/2 to 2 quarts of vegetable oil to 350°F Dip each piece of gizzard in egg, then in flour. Be sure to coat them well or the coating will not be crisp.
  • Place coated gizzard pieces into oil and cook 2-3 minutes until golden brown and crisp. Drain on a rack. Serve immediately.
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RECIPE MADE WITH LOVE BY

@DrGaellon
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@DrGaellon
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"The initial stewing makes these gizzards melt-in-your-mouth tender, and yields a very flavorful chicken stock for other uses. Adapted from a recipe by Chichi Wang at Serious Eats. http://tinyurl.com/lsx3vw"
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  1. enigma535
    I'm not really a gizzard eater but after stewing over an hour the gizzards were soft but still chewy. The flavor after frying was quite bland. Need to kick them up quite a bit. I need to look around a bit more, I have several bags of gizzards so I guess I can experiment a bit.
    Reply
  2. mightyro_cooking4u
    I enjoyed these very much. I am used to frying without stewig. These came out nice and tender. I will make these again. Made for New Kids on the Block.
    Reply
  3. mightyro_cooking4u
    Southern Fried Gizzards, Stewed Created by mightyro_cooking4u
    Reply
  4. DrGaellon
    The initial stewing makes these gizzards melt-in-your-mouth tender, and yields a very flavorful chicken stock for other uses. Adapted from a recipe by Chichi Wang at Serious Eats. http://tinyurl.com/lsx3vw
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