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Oven fried chicken gizzards are a healthy twist on the traditional fried gizzard. They are crispy on the outside, and tender within – perfect as a delicious snack for a game day or holiday parties. Boiling them before baking is the key to ensuring the super tender texture!
Watch Oven Fried Chicken Gizzard Recipe Video
What are Chicken Gizzards?
The chicken gizzard is an organ found in the digestive tract of a chicken. It’s made of strong and thick muscular walls that grind up the foods the animal eats. So it’s a tough piece of meat.
They have a distinctive taste that slightly resembles dark chicken meat, but with a chewier and tougher texture.
Differences between gizzards and giblets: Chicken giblets are various organs found inside the cavity of the bird. They usually include the liver, heart, neck, kidney, and gizzard. But you can buy gizzards separately.
- Make sure the gizzards are thoroughly cleaned before cooking. The ones from local grocery stores are usually pre-cleaned. If you get the fresh ones from a local butcher or farmer, it’s best to ask them to clean for you if possible.
- Use panko breadcrumbs for an extra crispy texture. The secret to truly crispy and crunchy chicken gizzard is to use Panko breadcrumbs.
- Spray the gizzard with oil spray before baking. This helps them to brown and crisp up in the oven.
- Boil the gizzards until tender before baking. This helps to tenderize the meat by breaking down the connective tissue.
- Season the coating for a flavorful dish. I added garlic powder to the breadcrumbs, and included mayo, mustard, salt, and pepper in the batter.
- Use kitchen tongs to dip the battered gizzards into the breadcrumbs. Sprinkle over breadcrumbs to cover. No more messy fingers!
How to Cook Chicken Gizzards
You don’t have to stand around the stove deep frying gizzards with oil splattering all over the place. These gizzards are simple to make with a deep fried taste.
First, boil the chicken gizzard low and slow to tenderize the meat. Clean and cut each gizzard into two pieces. Boil them in a saucepan and then simmer for about 1 hour or until tender.
Next, coat the gizzard. Combine egg, mayo, mustard, flour, salt, and pepper in a mixing bowl. Mix the Panko breadcrumbs with garlic powder in another bowl. Once the gizzards are tender, drain the water, and add them into the batter and toss to coat. Then coat each piece with breadcrumbs mixture. Arrange gizzards on the baking sheet and lightly spray with cooking oil spray.
Bake the gizzard. Bake at 400°F for about 15 minutes. Flip halfway through. (Broil in the last 2 minutes for a golden crispy crumb!)
That’s it! So much simpler and easier to make the the traditional fried chicken gizzard. No messy deep-frying!
I like to dip my chicken gizzards with hot sauce mixed with mayo and honey, and my favorite brand is Frank’s Redhot Sauce. Other great options are BBQ sauce, ranch, ketchup or honey mustard.
Other Favorite Chicken Recipes
If you like this oven fried chicken gizzard recipe, try one of these special chicken recipes next:
- Easy Chicken Feet Dim Sum Recipe
- Easy Sautéed Chicken Hearts
- Sous Vide Fried Chicken
- Oven Baked Chicken Fillet
Crispy Oven Fried Chicken Gizzard Recipe
- 1 pound chicken gizzards pre-cleaned*
- oil spray
- 2 cups Panko breadcrumbs
- 1 teaspoon garlic powder
- 1 egg
- 1 tablespoon mayonnaise
- 1 1/2 tablespoons mustard I used yellow mustard, but you can use dijion or other mustard
- 2 tablespoons flour
- 1/2 teaspoon salt
- freshly ground black pepper to taste
Optional for serving
- chopped parsley for serving
- hot sauce for dipping
- Cut each gizzard into 2 pieces. Add them to a saucepan with water. Bring to boil, then lower the heat. Cover with a lid and cook for about 1 hour until tender. Check from time to time and make sure there's enough water. Add more if needed. (Note: each gizzard is cut open in the middle so it's naturally 2 connected parts in one gizzard.)
- In a small bowl, combine batter ingredients and whisk until combined.
- In another bowl, mix together Panko breadcrumbs and garlic powder.
- About 15 minutes before the gizzards are ready, heat oven to 400°F (200°C).
- Once the chicken gizzards become tender, drain the water and add them to the batter and toss to coat.
- Take each piece of the chicken gizzard with tongs and place it into the breadcrumbs mixture.
- Sprinkle with more breadcrumbs to cover completely. Then press down to adhere. Repeat until all pieces are coated.
- Arrange gizzards on the baking sheet and lightly spray with cooking oil spray.
- Bake for 15 minutes. Flip halfway through. (Broil in the last 1-2 minutes for a golden crispy crumb! Watch very carefully as it can be burned easily.)
- *Most of the chicken gizzards from the grocery store are pre-cleaned. If yours are not, you’ll need to clean them and trim the excess fat and gristle. (Make sure to clean them one by one and remove any leftover dirty part.)
- These chicken gizzards are best served immediately. If you need to reheat them, you can bake them at 400°F for 15 minutes or until crispy.