True gizzard lovers will travel far to enjoy the perfect gizzard dish, and now two recipes for the home cook provide excellent dishes anytime in the comfort of home.
Chicken gizzards are a dish that people either love or dislike immensely. Most are familiar with chicken-fried gizzards, but they can often be tough and hard to chew. Both of these recipes that follow create tender, succulent gizzards either tempura fried or breaded and slow cooked with a self-making gravy delicious served over either rice or pasta.
Tender Tempura or Breaded Chicken Gizzards
Ingredients
- 1 lb chicken gizzards, washed and patted dry
- ½ onion, diced
- 2 garlic cloves, diced
- ½ tsp basil
- ½ tsp oregano
- Salt and pepper, to taste
- 1 – 2 cups flour
- bottle of seltzer or club soda
- 1 cup (approx.) Canola oil
Directions
- In a stock pot, place 1 lb chicken gizzards. Add enough water to cover plus 1 inch.
- Add diced onion, garlic, basil, oregano, salt, and pepper to taste.
- Bring to a boil. Reduce heat, cover, and simmer for 1 ½ hours.
- Remove gizzards to a paper towel-lined plate and allow to cool and drain. Reserve broth for a future soup stock if desired.
- In a deep skillet, add about ¼ inch of Canola oil. Heat to medium high, careful not to burn.
- Make Tempura batter. In a large enough bowl, add ½ cup of the flour. Add enough seltzer to make a thin batter. With tempura, the point is to mix only slightly, leaving globs of flour on the bottom.
- Dip gizzards into batter, scraping along the bottom to pick up some globs of flour, and place in hot oil. Do only enough to loosely fill the pan.
- Fry gizzards and turn to cook each side, and remove to a paper towel.
- Make a new batch of batter. Tempura batter should be effervescent with seltzer, so make fresh as needed. Repeat until all gizzards are fried. Makes thin and crispy crust.
Breaded option:
- Place 1 cup batter in bowl. Add a little garlic powder, onion powder, Old Bay seasoning if desired, salt and pepper to taste, and enough water to make a thick batter.
- Fry in oil as you would a piece of fish.
Slow Cooker Chicken Gizzards with Gravy Over Rice
Ingredients
- 1 lb chicken gizzards
- 2 Tbsp flour
- 2 cloves garlic, chopped
- 1 white onion, diced
- 1 Tbls Italian seasoning
- 1 chopped jalapeño pepper, if desired
- Salt and pepper to taste
Directions
- Add 1 lb chicken gizzards to a slow cooker. Add garlic, onion, Italian seasoning, jalapeño pepper, salt, and pepper. Cover with water plus 1 inch.
- Place 2 Tbsp flour in a cup and add enough cool water to make a slurry. Mix well and add to slow cooker. Stir well.
- Cook on low for 8 hours or on high for 4. Check with 1 hour cooking time to go. If gravy not thick, mix another Tbsp flour with cool water slurry and add. Stir well and put heat on high.
- Check again with 30 minutes to go. Repeat flour slurry if necessary to further thicken. Make seasoning adjustments at this time.
- When finished, serve over rice or pasta.
Copyright Christopher T. Reilly. Contact the author to obtain permission for republication.
Christopher T. Reilly - Hello. I have been a professional writer for 25 years with experience that encompasses articles, essays, websites, Internet content, stage ...
Join the Conversation