Ingredients
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1 pound chicken gizzards, rinsed
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2 stalks celery, cut into chunks
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1 onion, cut into chunks
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2 bay leaves
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1 ½ teaspoons celery salt, divided
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1 teaspoon seasoned salt
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½ teaspoon ground black pepper
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½ teaspoon dried Italian herb seasoning
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1 teaspoon garlic powder
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¼ teaspoon ground cumin
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½ teaspoon Louisiana-style hot sauce
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3 cups oil for deep frying
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1 cup all-purpose flour
Directions
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Gather all ingredients.
![All ingredients gathered to make Southern fried chicken gizzards.]()
Dotdash Meredith Food Studios
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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.
![Chicken gizzards, celery, onion, bay leaf and celery salt in a saucepan of water, simmering until tender.]()
Dotdash Meredith Food Studios
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Once cooked, remove gizzards to a bowl, discard celery and onion, and reserve the broth.
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Season gizzards with 1/2 teaspoon celery salt, seasoned salt, pepper, Italian seasoning, garlic powder, cumin, and hot sauce, stirring to combine well.
![Seasonings mixed with gizzards.]()
Dotdash Meredith Food Studios
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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.)
![Broth being poured over gizzards.]()
Dotdash Meredith Food Studios
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Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
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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.
![Seasoned gizzards placed in a bag of flour, coating thoroughly.]()
Dotdash Meredith Food Studios
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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.
![Golden-brown gizzards fresh out of the hot oil, draining on a paper towel.]()
Dotdash Meredith Food Studios
Editor's Note:
Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts (per serving)
| 305 | Calories |
| 17g | Fat |
| 21g | Carbs |
| 17g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 305 | |
| % Daily Value * | |
| Total Fat 17g | 22% |
| Saturated Fat 3g | 16% |
| Cholesterol 190mg | 63% |
| Sodium 594mg | 26% |
| Total Carbohydrate 21g | 8% |
| Dietary Fiber 1g | 4% |
| Total Sugars 1g | |
| Protein 17g | 33% |
| Vitamin C 6mg | 7% |
| Calcium 31mg | 2% |
| Iron 6mg | 32% |
| Potassium 242mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
