Real Recipes From Real Home Cooks ®

pam's tender fried chicken gizzards

(12 ratings)
Blue Ribbon Recipe by
Pam Ellingson
Wichita, KS

I grew up liking chicken gizzards, so I occasionally have a yearning 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

Blue Ribbon Recipe

Fried chicken gizzards are a delicacy in the South, and these are delicious. They fry to a beautiful golden brown. It's almost a little chunky from the Panko crumbs that aren't traditional, but very good. Most people think they don't like chicken gizzards because of their chewy, almost tough texture. Boiling them before breading and frying, makes these a little more tender than normal (but still are on the chewy side. Dip these in your favorite sauce or eat them alone. They're fantastic!

— The Test Kitchen @kitchencrew
(12 ratings)
yield serving(s)
prep time 10 Min
cook time 1 Hr 20 Min
method Pan Fry

Ingredients For pam's tender fried chicken gizzards

  • 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
    all-purpose flour
  • 1/2 c
    Panko bread crumbs
  • 1/4 tsp
    garlic powder
  • 1/2 tsp
    seasoned salt
  • 1/2 - 1 tsp
    paprika, sweet mild
  • 1/4 tsp
    fresh ground pepper
  • 1 lg
  • 2 - 3 Tbsp

How To Make pam's tender fried chicken gizzards

  • Boiling the chicken gizzards.
    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. If they are not tender, continue to cook in about 15-minute increments, testing after each.
  • Letting chicken gizzards cool.
    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.)
  • Egg and milk whisked together.
    When ready to finish, whisk the egg and milk together in a bowl, set aside.
  • Flour and seasonings in a bowl.
    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.)
  • Coating the chicken gizzards in the egg wash.
    Remove the gizzards from the liquid and place them in the bowl with the egg mixture. Stir until gizzards are all coated.
  • Coating the gizzards in the Panko coating.
    Dip gizzards into crust mixture, making sure they are well coated.
  • Frying the chicken gizzards.
    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.