Pam Ellingson Recipe

Pam's Tender Fried Chicken Gizzards

By Pam Ellingson wmnofoz

As many as you want to make
Prep Time:
Cook Time:
Pan Fry

I grew up liking chicken gizzards so I occasionally have a yen for them. I like them tender, but fried golden brown and crispy. It is hard to get those two descriptions at the same time. If you like them too, try my method and see if you can resist eating more than you should. Yum


1 lb
chicken gizzards ( or as many as you need)
water to cover
1 1/2 tsp
2 to 3 c
vegetable oil for frying
1/2 c
1/2 c
panko bread crumbs
1/4 tsp
garlic powder
1/2 tsp
seasoned salt
1/2 to 1 tsp
paprika, sweet mild
1/4 tsp
fresh ground pepper
2 to 3 Tbsp

Directions Step-By-Step

Place gizzards into a medium saucepan, and cover with water by about an inch. Add salt and bring to a boil. Lower the heat to medium and boil, covered, until tender. Check after about 45 minutes, and if they are not tender, continue to cook in about 15 minute increments, testing after each.
When tender to your liking, remove from heat and let cool. (You can do this one day and refrigerate the gizzards in a zip type bag with the juice from boiling to finish later.)
When ready to finish, whisk the egg and milk together in a bowl, set aside. Mix the coating ingredients in a pie plate or other shallow container. Heat the frying oil in a 10 to 12" skillet over medium high heat. (It needs to be hot (375°F) but not smoking)
Remove the gizzards from the liquid and place in the bowl with the egg mixture. Stir until gizzards are all coated and then remove from egg and dip into crust mixture, making sure they are well coated.
Carefully place the coated gizzards into the hot oil and turn the temperature down to just above medium. Fry until golden on one side, turn and fry on the other side. (Since they are already cooked, this will not take as long as actually cooking them) Remove to a paper towel lined plate to drain, sprinkle with additional salt if needed. Let cool slightly and serve.

About this Recipe

Main Ingredient: Chicken
Regional Style: American

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Pam Ellingson wmnofoz
Jun 24, 2015
Sounds good Tom. I would have to smoke them in the grill, as I don't have a smoker. But I am sure it would add to the yummy flavor. May have to try this. Thanks for your suggestion. :)
Tom McCort Tom_McCort
Jun 24, 2015
I complete step one, then take the hot & tender gizzards directly to my electric smoker. Since the gizzards are already cooked I smoke them at a relatively low temperature (about 160 F) for an hour, using hickory chips for the smoke. Season them with a little salt & onion powder right before serving. They're addictive!
Apr 26, 2015 - sallye bates shared this recipe with discussion group: LIVELY DISCUSSIONS SPOKEN HERE.
annie Kelly nutmeg753
Feb 14, 2015
I grew up eating gizzards. My dad and gradma use to fry them. Since they are both gone I haven't had these in ages. I was actually just thinking about them the other day. I am pinching the recipe and going to try to make some.
They also use to make tripe too.
Toni T Toni6921
Feb 9, 2015
Pam, I was thinking the same thing.