Why You’ll Love This these Southern Crispy Fried Gizzards
These crispy gizzards pack more flavor than your average chicken dinner, thanks to that double-dip marinade situation and a spice blend that’ll make your taste buds do a little happy dance.
The Montreal steak seasoning might seem like an odd choice for chicken parts, but trust me on this one – it brings a savory punch that regular old salt and pepper just can’t match.
Plus, who doesn’t love food that’s basically impossible to mess up, as long as you can manage not to burn down the kitchen while the oil’s heating.
Ingredients List
Getting these golden beauties on your plate starts with gathering up a handful of pantry staples and one star ingredient that might make your butcher raise an eyebrow.
- 1 1/2 lbs chicken gizzards
- 3 cups milk
- 3 1/2 cups flour
- 1/4 cup + 3 tablespoons McCormick’s Montreal Brand steak seasoning (Grill Mates)
- 3 eggs
- 1 teaspoon baking powder
- 3 tablespoons garlic
- 3 tablespoons ground black pepper
- 2 tablespoons chili powder
- 1 teaspoon Accent seasoning
- 1/2 cup Italian style breadcrumbs
- Fair warning – this recipe isn’t exactly what you’d call health food, what with all that flour and the deep frying situation going on
- The gizzards themselves are actually pretty lean protein, but once you dunk them in this coating and hit them with hot oil, we’re definitely in indulgent territory
- If you’re watching sodium, that Montreal seasoning and Accent are going to pack a salty punch, so maybe go easy on any extra salt you might be tempted to add
- On the bright side, at least you’re getting some protein and iron from those gizzards, which is more than I can say for a bag of potato chips
Step by Step Directions
Time to get your hands dirty and turn these humble gizzards into crispy, golden perfection that’ll have you questioning why you ever bothered with regular chicken.
- Prep the gizzards: Wash chicken gizzards thoroughly under cold running water and pat dry.
- Make the milk mixture: Whisk together 3 eggs, 3 cups milk, some of the flour, and 1/4 cup Montreal steak seasoning in a large bowl.
- Marinate: Add gizzards to the milk mixture and refrigerate for 30 minutes to 1 hour.
- Prepare flour mixture: In a separate large bowl, whisk together remaining flour, 3 tablespoons Montreal steak seasoning, baking powder, garlic, black pepper, chili powder, Accent seasoning, and Italian breadcrumbs.
- Heat the oil: Preheat 1-1/2 inches of peanut or canola oil in a frying pan over medium heat.
- Dredge: Remove marinated gizzards from milk mixture and coat thoroughly in the seasoned flour mixture.
- Fry: Carefully add coated gizzards to hot oil and fry for 8-10 minutes until golden brown and crispy.
- Drain: Remove from oil and drain on paper towels before serving.
For those who frequently prepare chicken parts like gizzards, investing in a quality premium meat grinder can help you create your own ground meat blends for other Southern comfort food recipes.
Substitutions and Variations
- Accent seasoning substitute: Can’t find Accent or prefer to skip the MSG? A pinch of garlic powder mixed with onion powder will add that savory depth you’re looking for
- Make it gluten-free: Swap regular flour for your favorite gluten-free flour blend, though the texture might be slightly different. Rice flour works particularly well for crispy coatings
Additional Things to Serve With This Dish
These crispy golden gizzards deserve some equally delicious companions on your plate.
- Classic sides that never fail: Creamy mac and cheese, buttery mashed potatoes, or tangy coleslaw all balance out the rich, savory flavors beautifully.
- Southern comfort combos: Try them alongside collard greens with a splash of hot sauce, cornbread with honey butter, or black-eyed peas for that authentic down-home feel.
- Dipping sauce heaven: Ranch dressing is the obvious choice, but don’t sleep on honey mustard, buffalo sauce, or even a simple squeeze of lemon with hot sauce.
- Make it a meal: Serve over a bed of fluffy white rice with gravy, or pile them on top of a fresh garden salad for something surprisingly satisfying.
- Bar food atmosphere: Perfect with crispy fries, onion rings, and ice-cold beer when you want that authentic roadhouse encounter at home.
- Breakfast twist: Who says gizzards are just for dinner? Serve them with scrambled eggs, grits, and biscuits for a hearty Southern breakfast that’ll keep you full until lunch.
Cooking Tips & Tricks (Chef’s Notes)
Getting these gizzards perfectly crispy isn’t rocket science, but a few insider secrets will take your batch from good to absolutely irresistible.
- Don’t rush the marinating process – Those gizzards need their full 30 minutes minimum in that milk mixture, though an hour is even better if you can swing it.
- Temperature matters more than you think – Medium heat keeps that oil at the sweet spot around 350°F, hot enough to get crispy but not so blazing that you end up with burnt outsides and chewy centers.
- Shake off excess flour before hitting the oil – Nobody wants those flour clumps floating around making your oil all cloudy and gross.
- Give them space to breathe – Crowding the pan drops your oil temperature faster than you can say “soggy gizzards,” so fry in batches even if it takes a little longer.
- Pat them dry after marinating – A quick paper towel dab helps that flour coating stick better instead of sliding right off into the oil.
- Double-check your seasoning blend – Taste that flour mixture before you start dredging, because once they’re fried, there’s no going back to fix bland coating.
- Let them rest on paper towels – Sure, they’re tempting straight from the oil, but giving them 2-3 minutes to drain keeps them from getting greasy.
- Keep finished batches warm in a 200°F oven – This way everything stays hot and crispy while you finish the rest.
Nutritional Facts
This hearty Southern comfort food packs plenty of protein along with its crispy satisfaction.
- Serving size: About 4-6 servings per recipe
- Calories per serving: Approximately 485-520 calories
- Protein: 28-32 grams (chicken gizzards are pure muscle meat)
- Carbohydrates: 35-40 grams (primarily from flour coating)
- Fat: 22-28 grams (varies depending on oil absorption during frying)
- Fiber: 2-3 grams
- Sodium: 680-750mg (mainly from Montreal steak seasoning and Accent)
- Iron: 4-5mg (gizzards are an excellent source of iron)
- Vitamin B12: High content (gizzards are rich in B vitamins)
- Cholesterol: 180-220mg per serving
- Saturated fat: 6-8 grams
- Zinc: 3-4mg (supports immune function)
- Phosphorus: 200-250mg (important for bone health)
Fun “Did You Know?”
Chicken gizzards weren’t always considered “throwaway” parts – they’ve been prized delicacies in cultures worldwide for centuries.
I find it fascinating that gizzards are actually muscular stomachs that help chickens digest food since they don’t have teeth.
In Japan, they’re called “sunagimo” and are popular yakitori items. French cuisine features gizzards in confit preparations, while in the American South, we’ve turned them into crispy comfort food gold.
Here’s something wild: gizzards contain more protein per ounce than chicken breast! They’re also packed with iron, zinc, and B vitamins, making them nutritional powerhouses disguised as humble organs.
