Finger Lickin Chicken Gizzards Recipes

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FINGER LICKIN CHICKEN GIZZARDS



Finger Lickin Chicken Gizzards image

Make and share this Finger Lickin Chicken Gizzards recipe from Food.com.

Provided by Christine Bettiga

Categories     Chicken

Time 3h15m

Yield 4 serving(s)

Number Of Ingredients 18

1 lb chicken gizzard
24 ounces Italian dressing (any type will do)
0.5 (12 ounce) bottle beer (use your favorite)
1/4 cup white wine
1/2 minced white onion
4 garlic cloves, minced
1 tablespoon A.1. Original Sauce
1 tablespoon Worcestershire sauce
1 tablespoon pick-a-peppa hot sauce
1 tablespoon soy sauce
2 tablespoons white wine vinegar
1 teaspoon Tony Chachere's Seasoning
2 dashes thyme
2 dashes celery salt
2 dashes basil
1 teaspoon Season-All salt
1/4 teaspoon black pepper
1 teaspoon salt

Steps:

  • Mix all ingredients in a large saucepan.
  • Bring to a slow roll.
  • Cover.
  • Turn down heat to low and simmer for approximately 3 hours.
  • Note: Do not boil or the gizzards will become dry and over cooked.
  • Stir occasionally.

Nutrition Facts : Calories 581.5, Fat 49, SaturatedFat 7.8, Cholesterol 92.5, Sodium 2716.9, Carbohydrate 23.2, Fiber 0.4, Sugar 15.5, Protein 9.3

FINGER LICKIN' CHICKEN DRUMSTICKS



Finger Lickin' Chicken Drumsticks image

My DH loves the sauce on this chicken! It's nice and easy to make and uses ingredients that are almost always on hand.

Provided by Mrs. Lumpy

Categories     Chicken

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 9

5 chicken drumsticks
1/4 cup Heinz 57 steak sauce
1/4 cup spicy bbq sauce
2 tablespoons honey
1/2 teaspoon lemon juice
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon minced garlic
salt and pepper

Steps:

  • Preheat oven to 375 degrees.
  • Spray 8x8 pan with nonstick cooking spray.
  • Remove skins from drumsticks.
  • Rub salt and pepper to taste on chicken.
  • Place in pan.
  • Mix sauces, honey, lemon juice, cumin, oregano, and garlic together and set aside.
  • Place chicken in oven.
  • Baste chicken with the sauce every 10 minutes or so for the first 30 minutes.
  • After 30 minutes pour remaining sauce over each chicken drumstick and place back in oven for another 30 minute or until juices run clear.
  • Serve and enjoy!

MOM'S FRIED CHICKEN GIZZARDS



Mom's Fried Chicken Gizzards image

If I had to choose my last meal, it would be my mom's fried chicken gizzards, with mashed potatoes and gravy. Mom still makes them for me every year on my birthday (and on special request!) People either love gizzards or hate them.. For those of us who LOVE them.. here is the recipe that I live for. Hope you enjoy!

Provided by tlea73

Categories     Chicken

Time 3h10m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 lbs chicken gizzards
2 tablespoons salt
6 cups water
2 cups all-purpose flour
1 tablespoon salt
1 1/2 tablespoons fresh ground pepper
salt
fresh ground pepper
shortening

Steps:

  • 2-3 hours prior to cooking. In a large bowl or dutch oven, place gizzards, water and 2 Tbls salt. Let soak. (This draws out that bloody/organ taste). Change salty water every 1/2 hour to hour, for 2-3 hours.
  • Drain gizzards. Place drained gizzards on paper toweling, and pat dry.
  • Salt and Pepper both sides of the gizzards.
  • In a large zippy bag, place flour and salt and pepper.
  • In your favorite chicken frying pan (I use Grandma's old cast-iron skillet), melt enough shortening to get 1/4" in the pan.
  • Place a handful of gizzards in flour baggie. Shake.
  • Remove gizzards from baggie. Shake off excess flour mix.
  • Gently place gizzards in the hot shortening. Cover with lid ajar. Cook for 5 mins on Medium-High heat, or until browned.
  • Turn gizzards, and cover for another 5 mins or until browned.
  • (Pleae note: Gizzards will fry better if cooked in batches. Place cooked gizzards in the oven on 'warm' or 200 degrees, between batches.).
  • Enjoy!

AWESOME FRIED CHICKEN GIZZARDS



Awesome Fried Chicken Gizzards image

My husband loves chicken gizzards, the frozen ones are so expensive in the stores, I decided to try to make my own. He was very impressed with them and said they were actually better than the store bought ones. I personally have never liked them, but for him, I tried one. And believe it or not, LOVED IT! My daughter loved them as well, of course, I didn't tell her what it was until she tried it. So now we have a new meal for our household.

Provided by J Zoch

Categories     Chicken

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 -3 lbs chicken gizzards (or more)
onion ring batter, seasoned works best
water
garlic salt, to your taste
onion salt, to your taste
Mexican seasoning, I use Goya which can be found at any Mexican food store
2 cups light vegetable oil (for frying)

Steps:

  • I started with a package of onion ring batter, made as instructed on the box.
  • To that I added the rest of the seasonings. Keep tasting the batter as you add the seasonings, so it is to your liking.
  • Put the gizzards into the batter, and stir to make sure all pieces are thickly coated.
  • In a large, deep frying pan. Put in about an inch of oil. Heat over high heat.
  • Drop a small amount of batter in to test the oil.
  • When the oil is ready, put in your gizzards. I cooked mine for about 10-15 minutes per side. The longer you cook them, the more tender they will get.
  • Remove from oil to a plate with paper towels for draining.
  • You can make as many pounds as you would like if you are feeding a lot or just a few.

Nutrition Facts : Calories 1040.6, Fat 110.3, SaturatedFat 8.4, Cholesterol 185, Sodium 28, Protein 15.2

FRIED CHICKEN GIZZARDS



Fried Chicken Gizzards image

If you want chicken gizzards with great flavor this recipe is for you! I love them and so do my kids.

Provided by shawn4824

Categories     Chicken

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 1/2 lbs chicken gizzards
3 cups milk
3 1/2 cups flour
1/4 cup mccormick McCormick's Montreal Brand steak seasoning (Grill Mates)
3 tablespoons mccormick McCormick's Montreal Brand steak seasoning (Grill Mates)
3 eggs
1 teaspoon baking powder
3 tablespoons garlic
3 tablespoons ground black pepper
2 tablespoons chili powder
1 teaspoon Accent seasoning
1/2 cup Italian style breadcrumbs

Steps:

  • Wash chicken gizzards under cold water.
  • MILK MIXTURE: Wisk together eggs, milk, flour and 1/4 cup steak seasoning.
  • add gizzards to milk mixture and allow to marinade in the refrigerator for 30 min to 1 hour.
  • FLOUR MIXTURE: Wisk together remaining flour and remaining spices in a large mixing bowl.
  • After gizzards get done marinading dredge gizzards in flour mixture.
  • preheat 1-1/2" of oil (i use peanut or canola) in a frying pan over medium heat.
  • Once oil is ready add gizzards to oil and fry until golden brown (8 to 10 min).

Nutrition Facts : Calories 714.1, Fat 13.8, SaturatedFat 6.1, Cholesterol 303.9, Sodium 423.4, Carbohydrate 109.6, Fiber 6.4, Sugar 1.6, Protein 36.7

PAM'S TENDER FRIED CHICKEN GIZZARDS



Pam's Tender Fried Chicken Gizzards image

I grew up liking chicken gizzards so I occasionally have a yen for them. I like them tender, but fried golden brown and crispy. It is hard to get those two descriptions at the same time. If you like them too, try my method and see if you can resist eating more than you should. Yum

Provided by Pam Ellingson

Categories     Other Main Dishes

Time 1h30m

Number Of Ingredients 13

1 lb chicken gizzards ( or as many as you need)
water to cover
1 1/2 tsp salt
2 to 3 c vegetable oil for frying
COATING MIX FOR ABOUT A POUND
1/2 c flour
1/2 c panko bread crumbs
1/4 tsp garlic powder
1/2 tsp seasoned salt
1/2 to 1 tsp paprika, sweet mild
1/4 tsp fresh ground pepper
1 egg
2 to 3 Tbsp milk

Steps:

  • 1. Place gizzards into a medium saucepan, and cover with water by about an inch. Add salt and bring to a boil. Lower the heat to medium and boil, covered, until tender. Check after about 45 minutes, and if they are not tender, continue to cook in about 15 minute increments, testing after each.
  • 2. When tender to your liking, remove from heat and let cool. (You can do this one day and refrigerate the gizzards in a zip type bag with the juice from boiling to finish later.) When ready to finish, whisk the egg and milk together in a bowl, set aside. Mix the coating ingredients in a pie plate or other shallow container. Heat the frying oil in a 10 to 12" skillet over medium high heat. (It needs to be hot (375°F) but not smoking)
  • 3. Remove the gizzards from the liquid and place in the bowl with the egg mixture. Stir until gizzards are all coated and then remove from egg and dip into crust mixture, making sure they are well coated.
  • 4. Carefully place the coated gizzards into the hot oil and turn the temperature down to just above medium. Fry until golden on one side, turn and fry on the other side. (Since they are already cooked, this will not take as long as actually cooking them) Remove to a paper towel lined plate to drain, sprinkle with additional salt if needed. Let cool slightly and serve.

CHICKEN GIZZARDS AL A DENA



Chicken Gizzards Al a Dena image

Curt's mom, Ann, used to beg me to make these for her. She put my recipe in her church's cook-book and named it Chicken Gizzards a la Dena. She said they were so good they needed a fancy name. We had many laughs over this. This is for you, Ann. We miss you! The ingredients don't have to be exact; just use them as a guideline. Hope you enjoy! Dena

Provided by NanaD

Categories     Poultry

Time 4h15m

Yield 4-5 serving(s)

Number Of Ingredients 9

2 lbs chicken gizzards
1 cup flour, for coating
1 tablespoon salt
pepper
oil (for frying)
1/2 cup diced onion (optional)
water
1 (10 1/2 ounce) can mushrooms (undiluted) or 1 (10 1/2 ounce) can cream of celery soup (undiluted)
mushroom (optional)

Steps:

  • Clean and rinse gizzards, being sure to trim off any green material.
  • Mix flour, salt and pepper together in a small bag; add gizzards and shake well to coat.
  • Heat oil in a large electric skillet to medium high heat. Fry coated gizzards in oil until brown & crispy. Pour off any excess oil.
  • Add onion and enough water to almost cover gizzards. Stir to get bits on the bottom of skillet incorporated into water. Cover and cook on slow simmer for 3 to 4 hours or until gizzards are very tender.
  • Stir every so often. Add water if necessary; you want a gravy-like consistency when it is done.
  • When gizzards are "fork tender", add can of soup gradually. Stir in with fork. If using mushrooms, add now. Replace cover and simmer another 10 minutes.
  • Serve over rice or noodles.
  • *I sometimes double the gizzards so I add both the can of mushroom soup and a can of celery soups.

Nutrition Facts : Calories 207.1, Fat 1.9, SaturatedFat 0.4, Cholesterol 185, Sodium 1776.5, Carbohydrate 26.3, Fiber 1.6, Sugar 1.6, Protein 20.7

TENDER CHICKEN GIZZARDS



Tender Chicken Gizzards image

Mom made this for us kids and it became something that was requested. Hard to believe, an organ meat that my mother turned into what we, as kids, considered delectable.

Provided by Joe Bob Mac

Categories     < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 6

1 -2 lb chicken gizzard (rinsed)
1 -2 cup flour (divided)
2 liters Coca-Cola
3 eggs
1/2 cup real butter
1 -2 teaspoon of multi spice seasoning (I prefer Mortons Natures Seasons for this)

Steps:

  • Bring 2 liters of Coca-Cola to a rolling boil in a large stockpot.
  • Place rinsed gizzards in boiling pot.
  • Bring back to a rolling boil, reduce heat to steady simmer for 35 to 45 minutes.
  • Remove gizzards and drain.
  • Allow to cool for at least 30 minutes. The cooler the better.
  • In the divided flour, mix the seasoning in one half (leaving the other half plain). Beat the eggs well-- place the butter in a medium-large skillet and heat until hot, while not burning.
  • Take cooled gizzards, dredge in flour,egg, then seasoned flour.
  • THIS IS THE VERY IMPORTANT PART!
  • FLOUR-- EGG-- SEASONED FLOUR-- IN THAT ORDER!
  • Place the gizzards in the fry pan and cook for about 2-3 minutes per side, turning occasionally. Remove when golden brown.

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