Type what you have

Ingredients

• ✓ chicken gizzard
• all-purpose flour
• seasoned salt
• black pepper
• garlic powder
• vegetable oil

Instructions

1. 1 Trim excess fat and gristle from chicken gizzards. Rinse under cold running water.
2. 2 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.
3. 3 Meanwhile, combine the flour, seasoned salt, pepper, and garlic powder in a plastic bag. Shake well to combine.
4. 4 Preheat vegetable oil in a skillet with a lid over medium-high heat to 375 degrees F (190 degrees C).
5. 5 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.

By ambersch1983

Ingredients

• ✓ chicken gizzard
• butter
• salt
• pepper

Instructions

1. 1 Place gizzards in a saucepan with enough water to cover by 1 inch. Bring to a boil over medium heat, cover, and cook for 1 1/2 hours. Drain and chop into bite size pieces.
2. 2 Melt butter in a large skillet over medium-high heat. Fry gizzards in butter for about 15 minutes. Season with salt and pepper to taste.

By Kris

Ingredients

• ✓ chicken gizzard
• celery
• onion
• bay leaf
• celery salt
• seasoned salt
• black pepper
• herb seasoning
• garlic powder
• cumin
• hot sauce
• oil
• all-purpose flour

Instructions

1. 1 Gather all ingredients.
2. 2 Place chicken gizzards, celery, onion, bay leaves, and 1 teaspoon celery salt into a saucepan, and pour in enough water to cover the gizzards by 1 inch. Bring 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.
3. 3 Once cooked, remove gizzards to a bowl, discard celery and onion, and reserve the broth.
4. 4 Season gizzards with 1/2 teaspoon celery salt, seasoned salt, pepper, Italian seasoning, garlic powder, cumin, and hot sauce, stirring to combine well.
5. 5 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.)
6. 6 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
7. 7 Place flour in a plastic bag, and transfer the gizzards with their seasoning into the bag as well. Shake the bag to thoroughly coat the gizzards with flour.
8. 8 Gently lower the gizzards into the hot oil in batches, and fry until golden brown, about 5 minutes per batch. Drain the gizzards on paper towels, and serve hot.

By pnutmommy

Ingredients

• ✓ chicken gizzard
• water
• chicken flavored ramen noodle
• flour
• water
• salt
• pepper

Instructions

1. 1 Rinse gizzards and place in a large pot. Add water to cover, cover pot with lid and boil over medium high heat until gizzards are tender, about 30 to 45 minutes.
2. 2 Once gizzards are tender, drain 1/2 of the water out of the pot. In a small bowl, combine the ramen flavor packet mixes with the flour and add enough water to liquefy mixture. Pour into pot with gizzards and season with salt and pepper to taste. Reduce heat to low and simmer until sauce/gravy is thickened to taste.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Add ramen noodles and cook for 5 to 6 minutes or until al dente; drain and serve hot with gizzards stew on top.

By Sandrel

Ingredients

• ✓ chicken gizzard
• all-purpose flour
• seasoned salt
• black pepper
• garlic powder
• paprika
• cayenne pepper
• egg
• cooking spray

Instructions

1. 1 Bring a large pot of water to a boil. Cook gizzards in boiling water for 30 minutes. Drain.
2. 2 Combine flour, seasoned salt, black pepper, garlic powder, paprika, and cayenne pepper in a shallow plastic container; snap the lid on and shake until well combined. Add gizzards to seasoned flour; snap the lid back on and shake until evenly coated.
3. 3 Place beaten egg in a small bowl. Dip each gizzard in beaten egg, then return to seasoned flour. Snap the lid on and shake one last time. Let sit for 5 minutes.
4. 4 Meanwhile, preheat the air fryer to 400 degrees F (200 degrees C).
5. 5 Place gizzards in the air fryer basket and coat the tops with cooking spray.
6. 6 Cook in the preheated air fryer for 4 minutes. Shake the basket and coat with more cooking spray to cover any chalky spots. Continue cooking for 4 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ chicken gizzard
• onion
• green bell pepper
• garlic
• white wine vinegar
• corn oil
• bay leaf
• black peppercorn
• green olive
• salt

Instructions

1. 1 Place chicken gizzards in a large saucepan and pour in enough water to cover. Simmer over low heat until tender, approximately 30 minutes.
2. 2 While gizzards are simmering, mix together onion, bell pepper, garlic, vinegar, oil, bay leaves, olives, and peppercorns in a large bowl. When ready, drain gizzards and mix into bowl. Season with salt to taste and marinate at least an hour in refrigerator.

By Nitzy

Ingredients

• ✓ chicken gizzard
• brown rice
• vegetable oil
• red onion
• mushroom
• garlic
• chicken broth
• onion soup mix
• tomato
• salt
• pepper

Instructions

1. 1 Place chicken gizzards in a large saucepan and add enough water to cover them. Cover and bring to a boil. Boil over medium-high heat for 10 minutes. Drain, reserving water, and chop into bite-sized pieces.
2. 2 Cook rice according to package directions using gizzard water.
3. 3 Heat oil in a large skillet over medium heat. Sauté onion, mushrooms, and garlic until onion is tender. Add gizzards and sauté for 5 more minutes. Stir in chicken broth, onion soup mix, and tomatoes. Bring to a simmer and cook until reduced by half, 10 to 15 minutes. Stir in rice, heat through, and serve. Season with salt and pepper to taste.

By Pam Rosterman

Ingredients

• ✓ chicken gizzard
• chicken liver
• vegetable oil
• onion
• garlic
• white rice
• chicken broth
• salt
• black pepper
• cayenne pepper
• green onion

Instructions

1. 1 Pulse gizzards in a food processor, then pulse livers.
2. 2 Heat oil in a large saucepan. Sauté onion and gizzards over medium heat, stirring constantly, until meat begins to brown, about 5 minutes. Add livers and garlic; cook, stirring constantly, until brown, about 3 minutes.
3. 3 Add rice and stir until coated with oil. Add broth, salt, pepper, and cayenne pepper. Bring to a boil; reduce heat to simmer, cover, and cook for about 20 minutes, or until rice has absorbed liquid. Sprinkle with green onion and serve.

By Kathleen Burton