With lamb or pig, this mango chutney is delicious. Peanut butter on toast is also a delight.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 ½ pounds chicken gizzards
- ½ cup all-purpose flour
- 1 ½ tablespoons seasoned salt
- 1 ½ teaspoons ground black pepper
- 1 ½ teaspoons garlic powder (Optional)
- 2 cups vegetable oil for frying
Instructions
- Trim excess fat and gristle from chicken gizzards. Rinse under cold running water.
- Place gizzards in a pot of cold water. Bring water and gizzards to a rolling boil; continue to boil for about 15 minutes. Strain gizzards using a colander. Allow to cool.
- Meanwhile, combine the flour, seasoned salt, pepper, and garlic powder in a plastic bag. Shake well to combine.
- Preheat vegetable oil in a skillet with a lid over medium-high heat to 375 degrees F (190 degrees C).
- Thoroughly coat gizzards with flour mixture and shake off excess. Gently lay the coated gizzards in the hot oil. Cook until brown. Reduce heat to medium; cover skillet with lid and cook another 10 minutes. Remove to paper towels to drain.
Nutrition Facts
| Calories | 287 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 285 mg |
| Dietary Fiber | 1 g |
| Protein | 22 g |
| Saturated Fat | 3 g |
| Sodium | 761 mg |
| Sugars | 0 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I did do a step of egg wash for frying
Yes no garlic powder
So not a great recipe no real flavor – added salt – but never had boiled them before – boiled with meat tenderizer- – did boil for 30 mins per another review – next time will follow recipe maybe that will make a difference. All in all not bad –
Did not turn out well at all the first time, I put that on me for “user error”. It works so so much better with egg or buttermilk before the flour. The flour, before, just came off in the oil. Thanks for helping me learn!
I made this today and it went very well! The only thing I did differently was seasoning. I used my own secret seasoning ingredients
Very disappointed. The times are too long and I ended up with very tough, dry gizzards.
This is absolutely a great recipe but, how I made mine were I started off by slow Cooking my gizzards for 5-6 hours on low and then I place the cooked gizzards in milk and eggs. This work best to keep the flour coating on when trying and also I used hot sauce for the spice. That was so great
Excellent!
Followed the recipe exactly as written except used an egg wash to make sure the batter would stick and deep fried them as several other reviewers had. The gizzards were tasteless and as tough as leather. Won’t be making this recipe again.
Good easy recipe. I added onion granules and used white pepper in place of the black pepper.
I tried it both ways – didn’t read the whole recipe and cooked it from the beginning with all the ingredients suggested but didn’t boil ahead of frying. Instead I took the gizzards, shook them in the bag of spices et al recommended and fried them for about 15 minutes total – DELICIOUS. THEN, I realized I should have boiled them first so I did it the next time. I like them the first try best. Also, I didn’t worry about the timing of fat , grizzle and whatever. Just popped them in the bag of recommended spices, etc and fried them.. SUPER!
These need to be simmered in seasoned water for at least 1 1/2 hours until tender enough to cut with a fork. I add meat tenderizer to the water when simmering to speed up the process. I also prefer to use cayenne or red pepper instead of black pepper as is my taste. Batter and bread in seasoned flour and fry for only 2 minutes or so until golden…yum
Not bad at all! I now know that next time, use a pressure cooker, but in a pinch, this recipe worked great! I did boil longer (about 40 minutes) but these tasted very good!
I had hopes for this recipe, but I should have taken note of what some other reviewers said. The cooking time is WAY too long. I’ll get a recipe from my dad next time.
Followed it to a “T,” and got a ruined mess of inedible overcooked lumps.
I pressure cook my gizzards for about 3 minutes. Makes them very tender
Terrible !!!
Its alot like the way I do them. Two words people, pressure cooker! Not sure what that par-boiling is all about. Drain them, pat dry and fry them. Mine you can cut with a fork, I kid you not. Try it you will be amazed, and you will wonder, what was I doing.
Very tender and yummy!!! it takes a little while but well worth the tenderness
The cooking time was way too long! Wish I would have read the other reviews first.
The ingredients are Okay, but the deep frying isn’t necessary. This is how it was fried in my Spanish family for over 50 years. Rinse the gizzards. Put the flour in a zip-lock bag with the S&P. Add the gizzards and toss until thorougly coated. Shake off excess flour and fry on medium heat in 2-1/2 TBS olive oil along with some diced onion & 1 garlic clove. When browned, add 1/4 to 1/2 cup of chicken broth. Bring to a boil, lower heat to low, cover fry pan and simmer for 1-1/2 to 2 hours. The gizzards will be very tender, and flavorful. YUMMO. You can sub garlic salt in flour, for the garlic clove in oil.