Southern Fried Gizzards Stewed
Indulge in the bold, comforting flavors of Southern Fried Gizzards Stewed—a true soul food classic that combines crispy fried chicken gizzards with a rich, savory gravy. Perfectly marinated in tangy buttermilk and coated with a seasoned flour blend, the gizzards are fried to golden perfection before being simmered with sautéed onions, garlic, and aromatic spices in a flavorful chicken broth. The result? Tender, succulent gizzards enveloped in a hearty, Southern-style stew. This recipe is a delicious fusion of textures and flavors, ideal for family dinners or gatherings. Serve it over steamed rice or creamy mashed potatoes, and don’t forget to garnish with fresh parsley for an extra pop of freshness. With simple ingredients, time-honored techniques, and irresistible flavor, this dish embodies the essence of southern comfort cooking.
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Recipe Information
Ingredients
- 2 pounds Chicken gizzards
- 2 cups Buttermilk
- 1.5 cups All-purpose flour
- 0.5 cups Cornstarch
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 2 teaspoons Paprika
- 0.5 teaspoons Cayenne pepper
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 4 cups Vegetable oil
- 1 large Onion
- 4 large Garlic cloves
- 3 cups Chicken broth
- 1 tablespoon Worcestershire sauce
- 2 whole Bay leaves
- 2 tablespoons Parsley (fresh, chopped)
Instructions
Thoroughly clean the chicken gizzards by trimming off any excess fat and rinsing them under cold water. Pat dry with paper towels.
In a large mixing bowl, combine the buttermilk, 1 teaspoon of salt, and 0.5 teaspoons of black pepper. Add the cleaned gizzards to the mixture, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour or, for best results, overnight.
In another bowl, mix the flour, cornstarch, garlic powder, onion powder, paprika, cayenne pepper, the remaining salt, and black pepper.
Remove the gizzards from the buttermilk marinade, allowing the excess liquid to drip off. Dredge the gizzards in the seasoned flour mixture, ensuring an even coating.
In a deep skillet or Dutch oven, heat the vegetable oil to 350°F (175°C). Fry the gizzards in small batches to avoid overcrowding, cooking for 3–4 minutes until golden brown and crispy. Remove and drain on a paper towel-lined plate.
Once all the gizzards are fried, pour off most of the oil from the skillet, leaving about 2–3 tablespoons. Set the skillet back on medium heat.
Thinly slice the onion and mince the garlic. Add them to the skillet and sauté until softened and fragrant, about 3–4 minutes.
Pour in the chicken broth, scraping the bottom of the skillet to release any browned bits. Stir in the Worcestershire sauce and add the bay leaves.
Return the fried gizzards to the skillet, ensuring they are mostly submerged in the liquid. Bring the mixture to a gentle boil, reduce the heat to low, cover, and simmer for 45–60 minutes until the gizzards are tender.
Remove the bay leaves and garnish the dish with fresh parsley before serving.
Nutrition Facts
Calories |
9371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 874.5 g | 1121% | |
| Saturated Fat | 134.9 g | 674% | |
| Polyunsaturated Fat | 538.6 g | ||
| Cholesterol | 2231 mg | 744% | |
| Sodium | 7756 mg | 337% | |
| Total Carbohydrate | 247.2 g | 90% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 37.7 g | ||
| Protein | 212.2 g | 424% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 935 mg | 72% | |
| Iron | 37.8 mg | 210% | |
| Potassium | 4554 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
