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The Best Chicken Gizzards


2 lbs. chicken gizzards

2 stalks celery (chopped)

1 chopped onion

5 cloves of chopped garlic

1 tbs fresh cracked black pepper

1 tbs kosher or seas salt

1 tbs Italian seasoning

1 tsp celery salt / seed

1 tsp hot red pepper flakes

1/4 cup hot sauce



Place all ingredients into a pressure cooker and cover with water.  Pressure cook for 45 minutes and then let things cool down.  WARNING - never try to open pressure cooker when hot and always follow the manufacturer's safety instructions when using a pressure cooker.


Once cooled discard veggies and add gizzards to a large zip lock bag or a plastic container with a lid. Add 1/3 of the cooking broth to the bag and seal.  Place gizzards in refrigerator for at least an hour.


When ready to fry gizzards remove from bag.  Cover with season flour then dip in egg wash (optional - add hot sauce to egg wash), then cover with seasoned flour again.  Repeat for all gizzards.  Heat vegetable oil to @ 375 F and fry gizzards in batches for 2 -3 minutes on each side if using a skillet.  If using a fryer cook for @ 4-5 minutes until golden brown.


Remove from cooking and place on plate cover with paper towel to absorb extra oil.  Maybe give them a fresh sprinkle of garlic salt.  Dip in your favorite sauce and enjoy these tender delicious gizzards!


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