The Unsung Hero: Crispy, Flavorful Fried Chicken Gizzards

Growing up, my grandmother’s kitchen was a symphony of aromas and a hub of culinary magic. While her roast chickens and impossibly flaky biscuits often stole the spotlight, there was one dish, humble yet incredibly satisfying, that held a special place in my heart: her fried chicken gizzards. The memory of their savory crunch, followed by a tender, almost chewy interior, still makes my mouth water. She’d prepare them for special occasions, a treat that felt both indulgent and deeply comforting, a true taste of home that I’ve cherished and recreated countless times since.

Recipe Overview

• Prep Time: 1 hour
• Cook Time: 10 minutes
• Total Time: 1 hour 10 minutes
• Servings: 4-6
• Yield: N/A (serves the specified number)
• Dietary Type: Not specified

Ingredients

• 1 ½ lbs chicken gizzards
• 3 cups milk
• 3 ½ cups flour
• ¼ cup McCormick’s Montreal Steak Seasoning (Grill Mates), for the milk mixture
• 3 tablespoons McCormick’s Montreal Steak Seasoning (Grill Mates), for the flour mixture
• 3 eggs
• 1 teaspoon baking powder
• 3 tablespoons garlic
• 3 tablespoons ground black pepper
• 2 tablespoons chili powder
• 1 teaspoon Accent seasoning
• ½ cup Italian style breadcrumbs
• Oil for frying (peanut or canola recommended)

Equipment Needed

• Large mixing bowl
• Medium mixing bowl
• Whisk
• Frying pan (large enough to accommodate 1 ½ inches of oil and a single layer of gizzards)
• Tongs
• Paper towels
• Plate or baking sheet lined with paper towels for draining

Instructions

1. Begin by washing the chicken gizzards thoroughly under cold running water. Ensure they are clean and free of any excess fat or membrane.
2. Prepare the milk mixture. In a medium mixing bowl, whisk together the 3 eggs, 3 cups of milk, 3 ½ cups of flour, and ¼ cup of McCormick’s Montreal Steak Seasoning. This forms the base of your marinade.
3. Add the cleaned chicken gizzards to the milk mixture. Stir to ensure all gizzards are fully submerged. Cover the bowl and allow the gizzards to marinate in the refrigerator for 30 minutes to 1 hour. This step is crucial for tenderizing the gizzards and infusing them with flavor.
4. While the gizzards are marinating, prepare the flour mixture. In a large mixing bowl, whisk together the remaining flour (this is the amount of flour you didn’t use in the milk mixture; it’s essentially the rest of the 3 ½ cups total flour), the 3 tablespoons of McCormick’s Montreal Steak Seasoning, 1 teaspoon of baking powder, 3 tablespoons of garlic, 3 tablespoons of ground black pepper, 2 tablespoons of chili powder, 1 teaspoon of Accent seasoning, and ½ cup of Italian style breadcrumbs. This seasoned flour mixture will create that signature crispy coating.
5. Once the gizzards have finished marinating, remove them from the milk mixture, allowing any excess to drip off briefly.
6. Dredge the marinated gizzards generously in the flour mixture. Ensure each gizzard is well-coated on all sides. Shake off any excess flour.
7. Preheat about 1 ½ inches of oil in a frying pan over medium heat. You can use peanut or canola oil as recommended. The oil is ready when a small drop of the flour mixture sizzles immediately upon contact.
8. Once the oil is at the correct temperature, carefully add the floured gizzards to the hot oil. Fry them in batches to avoid overcrowding the pan, which can lower the oil temperature and result in greasy gizzards.
9. Fry the gizzards until they are golden brown, which should take approximately 8 to 10 minutes.
10. Using tongs, remove the fried gizzards from the oil and place them on a plate or baking sheet lined with paper towels to drain any excess oil.

Expert Tips & Tricks

The key to exceptionally tender fried gizzards lies in the marination process. Don’t skimp on that 30-minute to 1-hour soak; it’s what transforms those typically tough cuts into something delightfully chewable. When it comes to frying, maintaining a consistent oil temperature is paramount. If the oil is too cool, your gizzards will absorb excess grease. If it’s too hot, they’ll burn on the outside before cooking through. A good indicator is the gentle sizzle; you don’t want an aggressive, spitting boil. Frying in batches is not just a suggestion, it’s a necessity for achieving that perfect crisp exterior.

Serving & Storage Suggestions

Serve these golden, crispy fried gizzards hot, straight from the pan. They are fantastic as an appetizer, a snack, or even as a protein component in a heartier meal. They pair wonderfully with a variety of dipping sauces, such as a spicy ranch, honey mustard, or a tangy barbecue sauce. If you find yourself with leftovers, which is rare, let them cool completely before storing them in an airtight container in the refrigerator for up to 2-3 days. To reheat and regain some of their crispness, a quick stint in a hot oven or an air fryer is recommended over the microwave, which can make them tough and soggy.

Nutritional Information

Nutrient	Amount per Serving (approx.)	% Daily Value (approx.)
Calories	714.1	N/A
Calories from Fat	N/A	N/A
Total Fat	13.8 g	21%
Saturated Fat	6.1 g	30%
Cholesterol	303.9 mg	101%
Sodium	423.4 mg	17%
Total Carbohydrate	109.6 g	36%
Dietary Fiber	6.4 g	25%
Sugars	1.6 g	6%
Protein	36.7 g	73%

Note: Nutritional values are estimates and can vary based on specific ingredients and preparation methods.

Variations & Substitutions

While the McCormick’s Montreal Steak Seasoning provides a unique and robust flavor profile, feel free to experiment with other savory spice blends. A Cajun or Creole seasoning mix would offer a delightful kick. For a gluten-free option, you could explore using a gluten-free flour blend in both the marinade and the dredging mixture. For those seeking a milder flavor, reduce the amount of black pepper and chili powder.

FAQs

Q: Why do chicken gizzards need to be marinated?
A: Chicken gizzards are naturally a tougher cut of meat, so marinating them in milk helps to tenderize the muscle fibers, making them more enjoyable to eat.

Q: How can I tell if the frying oil is hot enough?
A: A simple test is to drop a tiny bit of the seasoned flour mixture into the oil. If it sizzles immediately and vigorously, the oil is ready. If it sinks to the bottom, it’s too cool.

Q: Can I bake these instead of frying them?
A: While frying is traditional for achieving that signature crispiness, you could try baking them on a wire rack set over a baking sheet at a high temperature (around 400°F or 200°C) until golden brown. They won’t achieve the exact same texture as fried, but it’s a lighter alternative.

Q: What causes fried food to be greasy?
A: Greasiness usually occurs when the oil temperature is too low, or when the food is overcrowded in the pan. This prevents the oil from crisping the exterior properly, leading to oil absorption.

Q: Is it important to drain the fried gizzards on paper towels?
A: Yes, absolutely. Draining them on paper towels is crucial for removing excess oil, preventing them from becoming soggy and overly greasy after they come out of the fryer.

Final Thoughts

There’s a rustic charm and deep satisfaction in preparing and enjoying fried chicken gizzards. They’re a testament to the fact that sometimes, the most unassuming ingredients can yield the most extraordinary flavors and textures. So, gather your ingredients, embrace the process, and prepare to be delighted by this classic, deeply satisfying dish. I find they are particularly delightful served with a side of collard greens or a simple potato salad. Let me know if you give them a try!