Fried Chicken Gizzard

Fried chicken gizzard is a crispy, deeply savory dish made by marinating pre-boiled gizzards in soy sauce and spices, then coating them in a seasoned flour mixture and deep frying until golden. The boiling step ensures the gizzards are tender inside while the double coating of egg and flour gives each piece a satisfying crunch. Serve with your favorite dipping sauce for a great snack or appetizer.

Prep Time10

Cook Time15

Marinating Time1

Total Time1 25

Course: Appetizer, Dinner, Snack

Cuisine: American, Comfort Food, Filipino, Southern

Keyword: crispy, deep fried, fried, fried chicken gizzard, Savory

Servings: people

Calories: 1375kcal

Author: Vanjo Merano

Cost: $

Ingredients

2 lbs chicken gizzards boiled until tender
3 tablespoons soy sauce
2 teaspoons salt
3 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon chili powder
1 cup all-purpose flour
2 pieces raw eggs beaten
2 cups cooking oil

US Customary - Metric

Instructions

Place the boiled chicken gizzards in a bowl. Add soy sauce, salt, garlic powder, and ground black pepper. Mix well to coat the gizzards evenly.
2 lbs chicken gizzards, 3 tablespoons soy sauce, 2 teaspoons salt, 3 teaspoons garlic powder, 1 teaspoon ground black pepper
Marinate the gizzards for at least 1 hour.
Combine the flour and chili powder in a separate bowl. Mix well and set aside.
1 teaspoon chili powder, 1 cup all-purpose flour
Heat the cooking oil in a deep pot over medium-high heat.
2 cups cooking oil
Dip each marinated chicken gizzard in the beaten eggs, then dredge in the flour mixture to coat thoroughly.
2 pieces raw eggs, 1 cup all-purpose flour
Deep fry the coated gizzards until golden brown.
Remove the fried gizzards from the pot and transfer to a plate lined with paper towels to absorb excess oil.
Arrange on a serving plate and serve with your favorite dipping sauce.

Video

Notes

Boiling the gizzards – Boil gizzards in salted water for 45 minutes to 1 hour until fork-tender before marinating; skipping this step will result in a tough, chewy texture.

Marinating overnight – For deeper flavor, marinate the gizzards in the refrigerator overnight; this also works well for meal prep since they fry up quickly from the fridge.

Oil temperature – Keep the oil at around 350°F (175°C) for the best results; oil that is too cool makes the coating greasy, while oil that is too hot browns the outside before the gizzards heat through.

Dipping sauce options – These pair well with spiced vinegar, banana ketchup, or a simple mix of soy sauce and calamansi juice.

Scaling – This recipe doubles easily; fry in batches and keep finished pieces warm in a 200°F oven on a wire rack to maintain crispiness.

Nutrition