Frying Gizzards: How Long Should You Deep Fry?

Chicken gizzards are a popular dish, especially in the Southern states, and can be cooked in a variety of ways. Deep-frying is a common method, and the cooking time varies depending on the desired level of crispiness and tenderness. On average, it takes around 4-7 minutes to deep-fry chicken gizzards in oil heated to around 350°F (175°C). However, some recipes suggest a longer cooking time of up to 10 minutes to ensure the gizzards are fully cooked through.

How long do you fry gizzards in a deep fryer?

Cleaning and preparing the gizzards

Gizzards are the muscular stomach of a chicken, containing grit and stones to help the bird grind and digest food. They are a great source of protein, vitamins, and iron, and are low in fat.

Gizzards can be purchased partially cleaned, or whole. When cleaning gizzards, it is important to sanitise your workspace and tools. You will need a sharp knife, a cutting board, and a bowl of water.

Step 1:

If you are cleaning a whole gizzard, use a small, sharp knife to slice the two lobes of meat off the grinder plate. The lobes will be two chunks of meat on either side of a yellow sack of grit. The grinder plate is the tougher, central part of the gizzard. The cut should be made in an arcing motion, as the lobes curve over the grinder plate.

Step 2:

Next, you will need to remove the silverskin membrane. This can be done by using the tip of the knife to dislodge the membrane where it attaches to the outer end of the lobe. Then, use the edge of the knife to scrape the silverskin off, moving from the outer end to the base of the lobe.

Step 3:

Once the silverskin has been removed, give the gizzards a quick rinse under the faucet to remove any remaining debris.

Step 4:

Pat the gizzards dry with paper towels, and place them in a sealed container until you are ready to cook them.

Step 5:

Before cooking, you may want to trim off any remaining connective tissue, sinew, or silverskin, as this will be chewy.

Step 6:

Experiment with different cooking methods, such as boiling, baking, frying, or simmering. Gizzards are often soaked in milk or brine before cooking to improve their texture and make them more tender.

Choosing the right oil for deep frying

When it comes to choosing the right oil for deep frying, there are several factors to consider, including smoke point, heat stability, flavour, fat content, cost, and allergies. Here are some of the best oils for deep frying:

Peanut Oil

Peanut oil is a popular choice for deep frying due to its high smoke point, ranging from 425 to 450 degrees Fahrenheit. It has a mild, nutty flavour that enhances the taste of fried foods without overpowering them. Peanut oil is also more heat stable, making it suitable for deep frying. However, it is important to avoid this oil if you have a severe peanut allergy.

Canola Oil

Canola oil is often favoured for deep frying because of its neutral flavour, low saturated fat content, and balanced fatty acid profile. It has a smoke point of 350 to 400 degrees Fahrenheit and is more affordable compared to other oils. Canola oil is also stable enough for the high temperatures used in deep frying.

Vegetable Oil

Vegetable oil is a blend of different plant oils, which may include canola, soybean, corn, or sunflower oil. It is a versatile and affordable option for deep frying, with a smoke point ranging from 400 to 450 degrees Fahrenheit. However, it is important to check the product label for the exact ingredients and smoke point.

Soybean Oil

Soybean oil, often labelled as vegetable oil, is one of the most economically priced oils available for deep frying. It has a wide availability, ensuring a steady supply for commercial frying needs. Soybean oil has a smoke point of 400 to 450 degrees Fahrenheit.

Sunflower Oil

Sunflower oil has a high smoke point of 440 to 450 degrees Fahrenheit, ensuring that it can withstand high temperatures without breaking down. This oil provides a mild nutty flavour and is lower in saturated fats, making it a healthier option for deep frying.

Cottonseed Oil

Cottonseed oil is another versatile option for deep frying due to its high smoke point of 420 degrees Fahrenheit and stability, allowing it to be reused multiple times without compromising the quality of the fried food. It has a mild nutty flavour and is generally affordable.

Avocado Oil

Avocado oil has a high smoke point of 520 degrees Fahrenheit and a mildly sweet and buttery taste. It is more expensive compared to other deep frying oils but offers numerous benefits, including heat stability and a neutral flavour.

When choosing the right oil for deep frying, it is important to consider the smoke point, heat stability, flavour, and health considerations. Oils with high smoke points and heat stability are ideal for deep frying, as they can withstand higher temperatures without burning. Additionally, neutral-flavoured oils allow the natural flavours of the food to shine through. For a healthier option, choose oils lower in saturated fats, such as canola oil or sunflower oil.

Dredging and coating the gizzards

After simmering the gizzards, it's time to cool them and prepare the dredging station. Set up a large dish with flour and seasonings, and a separate dish with beaten egg and milk.

The dredging process involves coating the gizzards in a dry mixture (usually flour and seasonings) and then a wet mixture (egg and milk) before frying. This double-coating technique ensures a crisp and flavourful exterior.

First, drain the gizzards from the milk and lightly dredge them in the flour mixture. Work in batches to ensure all gizzards are evenly coated.

Next, place each floured gizzard in the beaten egg mixture. Allow any excess egg to drain off before returning the gizzards to the flour mixture for a second coating. This double coating of flour is the secret to achieving an exceptionally crisp exterior.

Once the gizzards are coated, heat the oil to 320-375°F (depending on your recipe) and gently place the gizzards in the hot oil. Fry until golden brown, which should take approximately 5 minutes.

Remove the gizzards from the oil and drain on a wire rack or paper towels. Serve with your favourite dipping sauce or hot sauce.

The ideal temperature for deep frying

Deep frying is done at high temperatures, usually between 325 and 375 °F (350 and 375 °F according to one source). It is important to choose the right type of cooking fat for this temperature range. Some oils are better suited for deep frying than others because they have a high smoke point—the temperature at which the oil starts to smoke and turn acrid.

The best oils for deep-fat frying include palm oil (not palm kernel oil), peanut oil, sunflower oil, and canola (rapeseed) oil. These oils can be heated to high temperatures without burning. Using an oil with a low smoke point is dangerous and is one of the leading causes of kitchen fires. It can also give your food a bitter flavour.

To deep-fry French fries, heat your oil or fat to 160°С, then add the potatoes. They should cook for 3-4 minutes at this temperature, and then you can increase it to 180°С for a further 3-4 minutes.

Chicken gizzards, for example, should be fried at around 350 °F for approximately 5 minutes.

Serving suggestions and sauces

Deep-fried gizzards are a delicious treat, perfect as an appetiser, snack, or part of a larger meal. They are best served hot and crispy, straight out of the fryer.

There are a few classic sides that go well with fried gizzards. Being a southern classic, it is only fitting to serve them with other southern dishes such as southern-fried corn, collard greens, cornbread, and fried pickles.

Fried gizzards can also be served with a dipping sauce on the side. There are no hard and fast rules for the sauce you choose, but some popular options include ranch dressing, honey mustard, barbecue sauce, or hot sauce. If you want to spice things up, sriracha is a great choice. For an Asian-inspired twist, you could try a rich and spicy Korean gochujang sauce.

If you want to stick to a more traditional route, gravy is a classic comfort food pairing with fried gizzards.

For a full meal, you could serve the gizzards with a side of mashed potatoes and vegetables, or add them to a salad for a crunchy, protein-packed lunch.

Fried gizzards are a versatile dish that can be enjoyed in many ways, so feel free to experiment with different sauces and pairings to find your favourite combination.

Frequently asked questions