Fried Chicken Gizzards And Hearts Easy Recipes

Fried Chicken Gizzards & Hearts: Because Sometimes You Just Need That Chewy, Crispy Goodness!

So, you’re staring into the abyss of your fridge, and a craving hits you. Not for kale salad, oh no. You’re thinking something a little more… primal. Something with a satisfying chew and a crispy coating that just screams “I’m adulting… sort of.” You’re thinking fried gizzards and hearts, aren’t you? And you’re thinking, “Is this going to be complicated?” Spoiler alert: It’s not! Let’s get these little guys tasting amazing without turning your kitchen into a disaster zone.

Why This Recipe is Your New Best Friend

Honestly, why mess with complicated when you can have ridiculously delicious? This recipe is designed for maximum flavor with minimum fuss. It’s so easy, even your pet goldfish could probably supervise it (though I don’t recommend letting him do the actual frying). We’re talking tender, flavorful gizzards and hearts with a crunch that’ll make your taste buds do a happy dance. Plus, it’s a fantastic way to use up those parts of the chicken you might normally overlook. Think of it as responsible, *and* tasty, eating. And hey, it’s practically foolproof. Even I, with my questionable track record in the kitchen, have managed to nail this.

Ingredients You’ll Need

• 1 pound chicken gizzards, cleaned (that means you’ve removed any tough, silvery bits)
• 1 pound chicken hearts, also cleaned (just trim off any excess fat)
• 1 cup all-purpose flour (the sturdy backbone of our crispy coating)
• 1/4 cup cornstarch (for that extra, super-duper crunch)
• 1 teaspoon salt (don’t skimp!)
• 1/2 teaspoon black pepper (freshly ground is best, but work with what you’ve got)
• 1/2 teaspoon garlic powder (because garlic makes everything better, duh)
• 1/4 teaspoon paprika (for a little color and a gentle kick)
• 1/4 teaspoon cayenne pepper (optional, but recommended if you like a tiny bit of heat)
• 2 large eggs (our sticky glue)
• 1/4 cup milk or buttermilk (for egg wash consistency)
• Vegetable oil or canola oil, for frying (enough to generously cover the gizzards and hearts)

Step-by-Step Instructions

1. Prep the Gizzards and Hearts: Give those gizzards and hearts a good rinse under cold water and pat them super dry with paper towels. Seriously, dryness is key for crispiness. If they’re still a bit tough, a quick boil for about 15-20 minutes can help tenderize them before you fry. Just drain them well afterward!
2. Set Up Your Dredging Station: Grab two shallow bowls. In the first one, whisk together the flour, cornstarch, salt, pepper, garlic powder, paprika, and cayenne (if using). This is your dry kingdom. In the second bowl, whisk the eggs with the milk or buttermilk. This is your wet wonderland.
3. Coat ‘Em Up: Dredge each gizzard and heart first in the dry mixture, making sure they’re fully coated. Then, dip them into the egg mixture, letting any excess drip off. Finally, dredge them *again* in the dry mixture. You want a nice, thick, even coating. This double-dip is the secret weapon!
4. Heat the Oil: Pour your chosen oil into a heavy-bottomed pot or Dutch oven (about 2-3 inches deep). Heat it over medium-high heat until it reaches about 350°F (175°C). If you don’t have a thermometer, drop a tiny bit of the flour mixture in; it should sizzle and float immediately.
5. Fry to Perfection: Carefully place a batch of your coated gizzards and hearts into the hot oil. **Don’t overcrowd the pot!** This is crucial for even cooking and crispiness. Fry for about 5-7 minutes, or until they’re golden brown and beautifully crispy.
6. Drain and Devour: Use a slotted spoon to remove the fried goodies from the oil. Place them on a wire rack set over a baking sheet to drain off any excess oil. Repeat with the remaining batches. Serve immediately while they’re still hot and crunchy. Trust me, resisting is futile.

Common Mistakes to Avoid

• Skipping the “Tenderness Trick”: If your gizzards are notoriously tough, *don’t* skip the pre-boil. It’s a game-changer for that tender bite.
• Not Patting Dry: Water and hot oil are not friends. And wet ingredients make for soggy coatings. Pat those gizzards and hearts drier than a desert in August!
• Overcrowding the Pot: Seriously, this is the cardinal sin of frying. You’ll end up with greasy, sad, pale bits instead of golden, crispy perfection. Fry in batches, no excuses!
• Frying at the Wrong Temperature: Too cool, and they’ll absorb too much oil. Too hot, and they’ll burn before they cook through. **Invest in a thermometer if you can!**

Alternatives & Substitutions

Don’t have buttermilk? Regular milk is totally fine. No cornstarch? Just use a bit more flour, though your crunch factor might be slightly diminished (but still good!). Spices are your playground. Feeling adventurous? Throw in some onion powder, smoked paprika, or even a pinch of your favorite hot sauce into the dry mix. For a spicier kick, add more cayenne or even some chili powder. The goal is to make it *your* delicious creation.

FAQ (Frequently Asked Questions)

Can I bake these instead of frying? You *can*, but it’s just not the same, is it? You won’t get that same satisfying crunch. If you absolutely must, try baking them on a wire rack at 400°F (200°C) for about 25-30 minutes, flipping halfway, but honestly, the fryer is where the magic happens.

Do I really need to clean them? They look… well, like gizzards. Yup, you gotta clean ’em. That tough membrane needs to go. It’s a small step that makes a HUGE difference in texture and overall yumminess.

How do I know when they’re done? They should be a beautiful golden brown all over and feel firm to the touch. If you’re unsure, cut one open – it should be cooked through and tender.

What do I serve these with? Oh, the possibilities! A simple side of ranch or hot sauce for dipping is a classic. Fries, coleslaw, mac and cheese… basically, anything that screams comfort food works.

Can I make the coating ahead of time? You can mix the dry ingredients, but it’s best to coat them right before frying so the coating stays nice and crisp. Nobody wants soggy fried goodness.

Final Thoughts

There you have it! Fried chicken gizzards and hearts that are shockingly easy to make and ridiculously delicious. They’re the perfect snack, appetizer, or even a daring main course. Now go forth and conquer those cravings. Go impress someone – or just yourself – with your newfound ability to make these bad boys sing. You’ve totally earned it!