Recipe

Fried Chicken Gizzards Recipe


Fried Chicken Gizzards Recipe
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I'm a chicken gizzard lovin fool and this is one of my absolute favorite comfort foods.
This is how I fry 'em up and my family and friends go nuts for 'em.

Possumqueen


Clean them gizzards


Season


Stir


Melt butter


Toss in gizzards


Fry to your liking

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Ingredients
  • 2 lbs chicken gizzards
  • 1 stick butter/margarine
  • Season salt - to taste
  • Fresh cracked pepper - to taste

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

  7. 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.......

  8. 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.

  9. I rarely have any left over but if I do I save them and make DIRTY RICE the next day.

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Comments


Yep, those good ole gizzards!! Possumqueen, you speak my language! Gotta be good with...butter and gizzards! :)


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


Yea indeed. Yum.


I HATE liver but LOVE gizzards !!! Go figure !


My gizzards ALWAYS end up really tough. What's up with that? What am I doing wrong?


Ok tried and true, these were delicious. Thanks


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....


Love my gizzards! This is good!


I like chicken anyway and know I love these Ha. thanks


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Alterations


I was concerned about them being tough also, so I did as you said and fried for 10 min at medium heat; but then I added a little bit of water to the pan, covered and simmered at low heat for 15 minutes, then removed the lid and fried them again at the medium heat for 10 minutes before serving. They were not tough at all.


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