Homemade Fried Chicken Gizzards

Ingredients

For boiling:

• 1 lb. chicken gizzards
• 2 celery stalks, cut into chunks
• 1 onion, cut into chunks
• 1-2 garlic cloves, smashed
  
• 2 bay leaves
• 1 tsp. salt
  

For coating: 

• 2-3 cups organic all-purpose or sprouted spelt flour
  
• 1 tsp. baking powder
• 1 tbsp. garlic powder
• 1 tbsp. paprika
• 3/4 tsp. salt
• 1 tbsp. onion powder
• 1/2 tsp. cayenne powder
  
• 1 tbsp. dried herbs (such as oregano, thyme, or parsley)
  
• Pepper, to taste
• 2 large eggs
  
• Lard (or other preferred cooking fat), to fry 

Directions 

1. Place the chicken gizzards and all boiling ingredients (celery, onions, garlic, bay leaves, and salt) into a pot or saucepan. Cover with enough water to cover the gizzards by 1 inch.
   
2. Bring the gizzards to a boil. Once boiling, reduce heat to low, cover, and simmer until tender, about 1 1/2 to 2 1/2 hours. Pour in more water during simmering, if needed, to keep gizzards covered.
   
3. Once gizzards are tender, turn heat off. Strain from the broth, discard the celery and onion, and reserve the broth.
4. While the gizzards are cooling, heat about 2 inches of lard or preferred cooking fat in a deep-fryer or large, heavy-bottomed saucepan to 375 degrees F (190 degrees C). 
5. In a shallow dish or pan, combine the flour, baking powder, garlic powder, paprika, salt, onion powder, cayenne, herbs, and pepper.
   
6. Whisk the eggs in a separate bowl or shallow pan.
   
7. To coat the gizzards, dredge in the egg mixture, and then the flour mixture, shaking gently to remove excess flour. Set aside for 10 minutes.
   
8. Once cooking fat is at temperature, carefully ladle the gizzards into the hot fat with a slotted spoon. Cook until golden and crispy, about 5 minutes, then carefully ladle with the slotted spoon onto a plate.
   
9. Serve and enjoy!
   

Notes

• Want to skip boiling the gizzards? Substitute a buttermilk brine instead by soaking the gizzards in buttermilk for 24 hours before cooking. Then, drain and move onto your egg/flour dredging. Boiling or brining is essential for both the taste and texture of gizzards.
  
• Cooking for 4 or more -- or just know that you love them? We recommend doubling this recipe, especially if you'd like leftovers for the week.