Frying Guzzards: How Long Should You Leave Them In?

Chicken gizzards are a delicacy in many parts of the world, including Africa, Asia, Mexico, Haiti, and Europe. They are a great appetizer or snack and can be cooked in a variety of ways, including boiling, frying, and stewing. When preparing chicken gizzards for frying, it is important to clean and trim them properly, removing any excess fat, gristle, or connective tissue. They are then typically boiled or simmered for around 30 minutes to 2 hours to ensure they are tender, before being coated in a flour mixture and fried until golden brown and crispy. The entire process, from start to finish, can take around 1 hour to 2 hours.

How to clean chicken gizzards

Chicken gizzards are a delicacy in some parts of the world, but they can be tough and chewy if not prepared properly. Here is a guide on how to clean chicken gizzards, with some additional tips on frying them to perfection.

Cleaning Chicken Gizzards:

Before you begin, make sure you have a freshly sharpened knife and a spray bottle of vinegar. The vinegar will help keep everything clean and sanitised.

Firstly, remove all the entrails from the bird and separate the gizzard. The gizzard has a distinct structure, with two parts of the digestive tract connected to it: the oesophagus and the duodenum. Cut these tracts off as close to the gizzard as possible.

Now, hold the gizzard with the most centred opening facing up. The other opening will be slightly off to the side. If it's too slippery to hold, spray it with vinegar, remove any excess fat, and rinse well.

Using a small, flexible fillet knife, start making a slice down the centre of the gizzard. Cut down to the middle, being careful not to go too deep and risk hitting the rocks inside. This cut will allow you to open up the gizzard and expose the inner membrane.

The inner membrane is usually grey or yellowish, and it's important not to cut, puncture, or tear it, as this can expose unhealthy organisms. If you do tear it, spray with vinegar immediately and rinse again.

Once you've exposed the inner membrane, carefully peel it back to reveal the wrinkled inner stomach pouch. Remove and discard this pouch, then spray the gizzard with vinegar again, rub it thoroughly, and rinse well.

Finally, remove any excess fat (you can leave a little if you plan to fry the gizzards) and soak the gizzards in an ice bath until you're ready for the next step.

Frying Chicken Gizzards:

To fry chicken gizzards, you'll first need to tenderise the meat. This can be done by stewing the gizzards slowly until they're fork-tender, or brining them in buttermilk for 8-24 hours (preferably 24 hours) before frying.

If you're simmering the gizzards, use low heat and avoid boiling, as this can make the meat tough. Simmer for around 1-2 hours, then let them cool and dry thoroughly before slicing into strips and breading them.

To bread the gizzards, set up a dredging station with a flour mixture and a separate dish of beaten eggs and milk. Toss the gizzards in the flour mixture, then dip them in the egg mixture, letting the excess drain off. Finally, add them back to the flour mixture for one more coating.

Heat oil to 350-375°F in a deep fryer or cast-iron skillet. Carefully add the gizzards to the hot oil and fry in batches until crispy. This usually takes about 5 minutes.

Remove the gizzards from the oil and place them on a plate lined with paper towels to absorb any excess oil.

Enjoy your crispy, fried chicken gizzards!

How to tenderize gizzards

Gizzards are a tough muscle with a chewy texture, so they need to be cooked correctly to ensure they are tender. Here is a step-by-step guide on how to tenderize gizzards:

Step 1: Clean the Gizzards

Firstly, you need to clean the gizzards. Trim off any excess fat, gristle, connective tissue, sinew, or silverskin from the gizzards, as these parts will be chewy. Then, give the gizzards a rinse under cold running water to remove any remaining debris.

Step 2: Simmer the Gizzards

Place the gizzards in a pot and cover them with water or chicken broth. You can also add aromatics such as onion, garlic, celery, thyme, and bay leaves to the pot for extra flavour. Bring the pot to a boil, then reduce the heat to low, cover, and simmer until the gizzards are tender. This can take anywhere from 1 hour to 2 hours or more, depending on your preference for tenderness. Remember to keep an eye on the water level and top up with more hot water if needed.

Step 3: Cool the Gizzards

Once the gizzards are tender, remove them from the heat and let them cool. You can place them in the refrigerator to speed up the cooling process. The gizzards need to be cooled completely before the next step.

Step 4: Marinate (Optional)

For extra tender gizzards, you can marinate them after cooling. Place the gizzards in a large sealable plastic bag and cover them with buttermilk, or a mixture of milk and vinegar. Leave them to marinate for at least 2 hours, or up to 24 hours for the best results. The milk and vinegar will help to break down the tough tissues and reduce any gaminess.

Step 5: Dredge the Gizzards

Set up your dredging station by mixing flour and your desired seasonings in a large bowl. You can use a plastic bag for this step if you prefer. In a separate bowl, beat an egg or two and mix with a couple of tablespoons of milk.

First, coat the gizzards in the flour mixture, shaking off any excess. Then, dip the floured gizzards in the egg mixture, letting any excess drain off. Finally, add the gizzards back to the flour mixture for one more coating.

Step 6: Fry the Gizzards

Heat your oil of choice (canola, peanut, or vegetable oil are good options) in a deep fryer or cast-iron skillet to around 350-375°F. Carefully add the gizzards to the hot oil in batches, being careful not to crowd the pan. Fry the gizzards until the coating is golden brown, which should take approximately 5 minutes.

Remove the gizzards from the oil and place them on a wire rack or a plate lined with paper towels to remove any excess oil. Serve hot and enjoy!

Tips:

• The longer you simmer the gizzards, the more tender they will become.
• If you want to add extra crispiness to the coating, you can add cornstarch and baking powder to the flour mixture.
• Gizzards can be boiled ahead of time and frozen for up to two months or refrigerated for two days before frying.

How to make a coating for gizzards

Ingredients

• 1 1/2 pounds chicken gizzards
• 1 cup milk
• 2 cups all-purpose flour
• 2 teaspoons table salt
• 1 teaspoon ground black pepper
• 1 teaspoon paprika
• 3/4 teaspoon garlic powder
• 3/4 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground sage
• 2 eggs
• Vegetable oil, for frying

Method

• Clean the chicken gizzards as needed. Remove any excess fat, gristle, connective tissue, sinew, or silverskin. Rinse under cold running water.
• Place the gizzards in a pot of cold water and bring to a boil. Continue boiling for about 15 minutes to an hour or more, depending on how tender you like your gizzards. You can also use a slow cooker or pressure cooker for this step.
• Remove the gizzards from the water and let them cool in the refrigerator while soaking in milk.
• Set up your dredging station by mixing the flour and seasonings in a large dish. In a separate dish, beat the eggs with two tablespoons of milk.
• Drain the gizzards from the milk and lightly dredge them in the flour mixture. Work in batches as needed.
• Place each floured gizzard in the egg mixture and let any excess egg drain off before placing them back into the flour mixture for a second coating.
• Heat oil in a deep fryer or large saucepan to 350-375 degrees Fahrenheit.
• Fry the breaded chicken gizzards in batches until the coating is golden brown. This will take approximately 5 minutes.
• Remove from the oil and drain on a wire rack or paper towels.
• Serve hot with your favorite dipping sauce or hot sauce.

How to fry gizzards

Frying chicken gizzards is a great way to enjoy this cheap, tasty, and nutritious cut of meat. Gizzards are a powerful muscle found in the digestive tract of a chicken and have a chewy texture and a distinct flavour.

Preparation

First, clean the gizzards by removing any excess fat, gristle, and connective tissue. You may also want to trim off any silverskin, as this will be chewy. Rinse the gizzards under cold running water to remove any debris.

Boiling

Place the gizzards in a pot and add enough water to cover them by about an inch. You can also add aromatics to the pot, such as onion, celery, bay leaves, and garlic. Bring the water to a boil, then reduce the heat to low, cover, and simmer until tender. This can take anywhere from 30 minutes to 2 hours, depending on your preference for softness. The longer you simmer, the more tender the gizzards will become.

Once the gizzards are tender, remove them from the pot and drain them in a colander. Reserve the broth, which can be frozen and used later for soups or stews. Allow the gizzards to cool before breading and frying.

Breading

To make the breading, combine flour with seasonings such as salt, black pepper, garlic powder, onion powder, paprika, cayenne pepper, and sage in a large bowl. In a separate bowl, beat one or more eggs with a small amount of milk.

Toss the gizzards in the egg mixture, then drain off the excess. Add the gizzards to the flour mixture and coat them thoroughly. Work in batches if necessary to ensure even coating.

Frying

Heat oil in a deep fryer or cast-iron skillet to 350-375°F (177-190°C). The temperature will drop once you add the gizzards, so make sure the oil is fully heated before adding them.

Carefully add the breaded gizzards to the hot oil in batches, being careful not to crowd the pan. Fry until golden brown and crisp, which should take about 5 minutes. Remove the gizzards from the oil and drain them on a plate lined with paper towels to absorb the excess oil.

Serve hot with your favourite dipping sauce or as part of a larger meal. Enjoy!

What to serve with fried gizzards

Fried gizzards are a classic Southern dish that can be served as a snack or part of a larger meal. Here are some ideas for what to serve with fried chicken gizzards:

• Coleslaw: The cool and crunchy texture of coleslaw is the perfect complement to hot and crispy fried chicken gizzards.
• Cornbread: A side of cornbread adds a touch of sweetness and texture that pairs well with the rich flavour of fried chicken gizzards.
• Mashed potatoes: Creamy mashed potatoes provide a comforting base for the bold flavours of fried chicken gizzards.
• Biscuits: Light, fluffy biscuits make a great accompaniment to fried chicken gizzards, especially if you want to make mini sliders.
• Collard greens: The bitterness of collard greens can help balance out the richness of fried chicken gizzards and add some extra nutrients to your plate.
• Macaroni and cheese: This classic comfort food is always a hit at any Southern-style meal and goes well with fried chicken gizzards.
• Southern fried corn: This is another classic Southern side dish that goes well with fried gizzards.
• Fried pickles: Pickles are a popular Southern food, and frying them adds a crunchy texture that complements the fried gizzards.
• Bacon-wrapped shrimp: These make a tasty and indulgent appetizer or snack to go with fried gizzards.
• Southern cheese straws: These are another classic Southern snack that can be served alongside fried gizzards.
• Fried sweet plantains: Plantains are a sweet and starchy fruit that can be fried to create a tasty snack or side dish to accompany fried gizzards.

Frequently asked questions