Fried Chicken Gizzards
- 30m Prep Time
- 15m Cook Time
- 45m Ready In
Crispy fried chicken gizzards brined in a sweet and salty solution, coated in a seasoned flour mixture, and fried until golden. Serve with hot sauce for a spicy kick.
Ingredients
- 1.89 L cold water
- 59.1 ml sugar
- 29.6 ml kosher salt
- 1.81 kg chicken gizzards cleaned
- 118 ml mild hot sauce
- 532 ml all-purpose flour
- 59.1 ml cornstarch
- 22.2 ml onion powder
- 22.2 ml garlic powder
- 17.3 ml seasoning salt
- 9.86 ml paprika
- 4.93 ml dried thyme
- 946 ml vegetable oil
Nutrition (per serving, estimated)
Estimated based off 10 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 64.8 mg
- Iron: 8.59 mg
- Magnesium: 53.1 mg
- Phosphorus: 400 mg
- Potassium: 669 mg
- Zinc: 6.73 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1.89 L cold water
- 59.1 ml sugar
- 29.6 ml kosher salt
- 118 ml mild hot sauce
- 532 ml all-purpose flour
- 59.1 ml cornstarch
- 22.2 ml onion powder
- 22.2 ml garlic powder
- 17.3 ml seasoning salt
- 9.86 ml paprika
- 4.93 ml dried thyme
- 946 ml vegetable oil
Prepare
- 1.81 kg chicken gizzards, cleaned
Let's Cook
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Step 1.
In a large mixing bowl, combine 8 cups cold water, ¼ cup sugar, and 2 tablespoons kosher salt. Stir until the sugar and salt are fully dissolved to make the brine.
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Step 2.
Place the cleaned chicken gizzards in a large bowl or airtight container. Pour the brine over the gizzards, ensuring they are fully submerged. Cover and refrigerate for at least 6 hours or overnight.
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Step 3.
Drain the brined gizzards and transfer them to a large bowl. Add ½ cup mild hot sauce and toss until the gizzards are evenly coated.
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Step 4.
In a gallon-size freezer bag, combine 2¼ cups all-purpose flour, ¼ cup cornstarch, 1½ tablespoons onion powder, 1½ tablespoons garlic powder, 3½ teaspoons seasoning salt, 2 teaspoons paprika, and 1 teaspoon dried thyme. Seal the bag and shake to mix the dry ingredients.
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Step 5.
Add the hot sauce-coated gizzards to the bag with the flour mixture. Seal and shake vigorously until each gizzard is well coated with the seasoned flour.
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Step 6.
Remove the gizzards from the bag and shake off any excess flour. Let them sit on a plate or baking sheet for about 15 minutes at room temperature; this helps the coating adhere during frying.
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Step 7.
Pour 2 inches (about 4 cups) of vegetable oil into a large deep skillet. Heat the oil over medium-high heat until it reaches 375°F (190°C) on a deep-fry thermometer.
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Step 8.
Working in batches to avoid overcrowding, carefully add the gizzards to the hot oil. Fry, flipping once with tongs, until golden brown and cooked through, 10 to 15 minutes. Transfer the fried gizzards to a paper-towel-lined plate to drain excess oil. Serve immediately with additional hot sauce.