Southern fried gizzards in a buttermilk brine are a delectable Southern dish combining the quintessential flavors of the region. By marinating the gizzards in buttermilk before frying, you can achieve a tender, juicy interior and a crispy, golden brown exterior that will tantalize your taste buds. This guide will provide you with step-by-step instructions and tips to ensure you create the perfect batch of southern fried gizzards in a buttermilk brine, leaving you with a dish that showcases the soulful flavors of the South.
Check out the recipes below so you can choose the best recipe for yourself!
SOUTHERN FRIED GIZZARDS IN A BUTTERMILK BRINE
The buttermilk softens the gizzards and makes them more tender, but they still retain some of the chewiness and gaminess one expects from offal meats. Adapted from a recipe by Chichi Wang at Serious Eats. http://tinyurl.com/lsx3vw
Provided by DrGaellon
Categories Chicken
Time P1DT15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, combine gizzards and onions. Pour over enough buttermilk to cover. Cover and refrigerate at least 8 hours (24 is better), or up to 2 days.
- Drain gizzards in a colander, allowing any excess buttermilk to drip away. Cut gizzards into 1/2" chunks, working around any gristle or tendons.
- Combine flour with salt, cayenne and seasoning. Beat egg in a small bowl.
- In a pot or deep skillet, heat 1 1/2 to 2 quarts of vegetable oil to 350°F Dip each piece of gizzard in egg, then in flour. Be sure to coat them well or the coating will not be crisp.
- Place coated gizzard pieces into oil and cook 2-3 minutes until golden brown and crisp. Drain on a rack. Serve immediately.
Nutrition Facts : Calories 214.2, Fat 3.1, SaturatedFat 1.1, Cholesterol 149.1, Sodium 1292, Carbohydrate 30.4, Fiber 1.2, Sugar 5.4, Protein 15.7
SOUTHERN FRIED CHICKEN GIZZARDS
These flavorful gizzards are always requested at football and holiday parties. I don't know if anyone would show up if I didn't make them. The extra time boiling before frying makes a huge difference in making them tender. Definitely save the broth in the freezer!
Provided by pnutmommy
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 3h30m
Yield 6
Number Of Ingredients 13
Steps:
- Place the chicken gizzards, celery, onion, bay leaves, and 1 teaspoon of celery salt into a saucepan, and pour in enough water to cover the gizzards by 1 inch. Bring the gizzards to a boil, reduce heat to low, cover, and simmer until tender, about 2 1/2 hours. Pour in more water during simmering, if needed, to keep gizzards covered. Remove the gizzards to a bowl, discard the celery and onion, and reserve the broth.
- Season the gizzards with 1/2 teaspoon of celery salt, the seasoned salt, pepper, Italian seasoning, garlic powder, cumin, and hot sauce, stirring to combine well. Pour 1/3 cup of the reserved broth over the seasoned gizzards, and refrigerate for 30 minutes or more, stirring often. (Save or freeze the remaining broth for another use, if desired.)
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Place the flour in a plastic bag, and pour in the gizzards with their seasoning. Shake the bag to thoroughly coat the gizzards with flour. Gently lower about 1/4 of the gizzards per batch into the hot oil, and fry until golden brown, about 5 minutes per batch. Drain the gizzards on paper towels, and serve hot.
Nutrition Facts : Calories 304.6 calories, Carbohydrate 20.7 g, Cholesterol 189.5 mg, Fat 17.1 g, Fiber 1.2 g, Protein 16.5 g, SaturatedFat 3.1 g, Sodium 594.3 mg, Sugar 1.2 g
SOUTHERN FRIED GIZZARDS, STEWED
The initial stewing makes these gizzards melt-in-your-mouth tender, and yields a very flavorful chicken stock for other uses. Adapted from a recipe by Chichi Wang at Serious Eats. http://tinyurl.com/lsx3vw
Provided by DrGaellon
Categories Chicken
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a pot, combine gizzards with garlic, onion, carrot, bay leaf and herbs. Add enough water to cover and bring to a boil. Reduce to a simmer and cook 40-60 minutes, until gizzards are fork tender. Drain gizzards and cool to room termperature. Reserve broth for another use.
- Cut gizzards into 1/2" chunks, working around any gristle or tendons.
- Combine flour with salt, cayenne and seasoning. Beat egg in a small bowl.
- In a pot or deep skillet, heat 1 1/2 to 2 quarts of vegetable oil to 350°F Dip each piece of gizzard in egg, then in flour. Be sure to coat them well or the coating will not be crisp.
- Place coated gizzard pieces into oil and cook 2-3 minutes until golden brown and crisp. Drain on a rack. Serve immediately.
Nutrition Facts : Calories 185.9, Fat 2.4, SaturatedFat 0.6, Cholesterol 145.4, Sodium 1204.5, Carbohydrate 27.9, Fiber 1.6, Sugar 1.6, Protein 12.9
FRIED CHICKEN GIZZARDS
These country-fried gizzards are yummy!
Provided by ambersch1983
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 55m
Yield 6
Number Of Ingredients 6
Steps:
- 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 286.7 calories, Carbohydrate 12.3 g, Cholesterol 284.7 mg, Fat 16.1 g, Fiber 0.6 g, Protein 22.1 g, SaturatedFat 3.4 g, Sodium 761 mg, Sugar 0.2 g
Tips:
- Choose fresh gizzards: Fresh gizzards have a light pink color and a firm texture. Avoid gizzards that are slimy or have an off odor.
- Clean the gizzards thoroughly: Remove any excess fat or connective tissue from the gizzards. Then, rinse them under cold water until the water runs clear.
- Soak the gizzards in a buttermilk brine: This will help to tenderize the gizzards and add flavor. Soak the gizzards in the buttermilk brine for at least 30 minutes, or up to overnight.
- Season the gizzards well: Before frying, season the gizzards with salt, pepper, and your favorite spices. This will help to enhance the flavor of the gizzards.
- Fry the gizzards until they are crispy: Fry the gizzards in hot oil until they are crispy on the outside and cooked through on the inside. This will take about 10-12 minutes.
Conclusion:
Southern fried gizzards are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. They are easy to make and can be cooked in a variety of ways. Whether you fry them, bake them, or grill them, southern fried gizzards are sure to please everyone at your table.
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