How to make it

  • Clean gizzards
  • Season gizzards well
  • Heat butter in skillet over medium heat
  • Toss in gizzards
  • Fry over medium heat for about 5 minutes until bright pink is gone
  • Turn up heat to high, med-high and finish frying for another 5 - 10 minutes, occasionally stirring

  • The longer you fry on high the juice in the skillet fries out and the butter and seasoning comes together and makes these wonderful 'crispies' that stick to the gizzards.... ooooooohhhhh my.......

  • I usually eat these suckers straight out of the skillet - but you can serve them over seasoned rice, yellow rice, or with your favorite hot sauce. Try spooning some of butter in the bottom of skillet over your rice.

  • I rarely have any left over but if I do I save them and make DIRTY RICE the next day.
Clean them gizzards good   Close
Season   Close
Stir   Close
Melt butter   Close
Toss in gizzards   Close
Fry to your liking   Close

Reviews & Comments 14

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    " It was excellent "
    oldbuddy ate it and said...
    I had been grilling these and frustration from having them fall through the grill and go to waste sent me looking for YOU, these were exactly what I wanted, simple and fast. I seasoned with salt, fresh ground pepper, garlic powder and Joe's Hot Stuff from the New Orleans School of Cooking for that just right flavor and chewy goodness I love. http://store.nosoc.com/
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  • johnofbham 2 years ago
    Great recipe !
    I've been on a quest for a possumqueen only to settle for her gizzards. Consoled at last I shall look no more but I'll definitely cook them again.
    Thx Dear.
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  • olgasupernova 3 years ago
    Love this! The exact seasoning is just salt, pepper and butter. Needs nothing else. I love the tough texture of the gizzards but I do cut them up into smaller pieces prior to frying in butter to make them easier to chew (the jaw can hurt after a while!). Delicious, and my cat loves them raw:) Can't beat a good package of gizzards or two at a buck fifty!
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  • carmenperez 5 years ago
    Hi my sweety
    you know i pulled youre recipe 3 times
    today i went shoping i pasid 8 900 for 5 lbs of gizzards and i cant wait yto
    taste them
    boiling them as im writeing this
    wish me luck i will season and fry soon thank youi much Hugzzzz Carmen
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  • moss52 5 years ago
    I'm a gizzard lovin' fool too! :O)
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  • carmenperez 6 years ago
    I love them so
    but i boil them for about 30 min first
    then season and fry much more tender
    giveit a try
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  • momo_55grandma 6 years ago
    I like chicken anyway and know I love these Ha. thanks
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    " It was excellent "
    linebb956 ate it and said...
    Love my gizzards! This is good!
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  • sparkle 6 years ago
    I do mine in a pressure cooker for about 20 mins so they are nice and melt in your mouth. Then you can drain and fry of with a bit of garlic and olive oil....
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    " It was excellent "
    nocturnalife ate it and said...
    Ok tried and true, these were delicious. Thanks
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  • vainwi 6 years ago
    My gizzards ALWAYS end up really tough. What's up with that? What am I doing wrong?
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  • dixiejet 6 years ago
    I HATE liver but LOVE gizzards !!! Go figure !
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    " It was excellent "
    jenniferbyrdez ate it and said...
    Yea indeed. Yum.
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    " It was excellent "
    craftyazgirl ate it and said...
    I'm the only one in my family who likes gizzards, but I cook them anyway when I fry chicken. This sounds really good I will have to get some gizzards and cook them just for me! Great post! I like the way you cook. Thanks
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  • rosemaryblue 6 years ago
    Yep, those good ole gizzards!! Possumqueen, you speak my language! Gotta be good with...butter and gizzards! :)
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