Food Snob Chronicles — Spicy Fried Rice w/ Crispy Gizzards

I know what you’re thinking. ‘Gizzards?’ Yeah, gizzards. Through the years I’ve learned that some people don’t care for them because they are among the eight (or nine if you’re KFC) traditional chicken pieces, while others just can’t stand the texture.

I love them though, no matter how they’re sliced. (Or cooked.)

As a child, my father would fry chicken on Sundays. And if you’re old enough to remember 30-40 years ago, you’ll know that yardbird was only available whole. And the cavity was stuffed with the gizzard, liver and neck. The gizzard was my appetizer — to be eaten only in the kitchen away from my mother’s presence. Like some of you, she couldn’t even stand the sound of gizzard chewing. For me, this little pre-meal nosh made gizzards taste all that much better.

Did you know?  Chickens, ducks and other birds aren’t the only ones with gizzards. Alligators and crocodiles also have one. So do some fish and crustaceans.

If you’re in the neighborhood of Potterville, Michigan next year in mid-June, you might want to consider attending Gizzard Fest, where you can hang out with Krispy the Chicken or participate in a gizzard eating contest. In the mean time, I’m offering up a recipe for all you lovers and haters of this poultry part. Feel free to reduce the heat. And, if you just can’t stomach (no pun intended) the thought of eating gizzards, just replace them with your favorite link sausage or chopped fried chicken strips.

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Spicy Fried Rice w/ Crispy Gizzards

Spicy Fried Rice w/ Crispy Gizzards — The delicious result of the American South meeting the Far East.

Spicy Fried Rice w/ Crispy Gizzards — The delicious result of the American South meeting the Far East.


Spicy Fried Rice w/ Crispy Gizzards
Recipe type: Main
Cuisine: Asian
Serves: 8
  • 1 lb – Chicken gizzards, cleaned and rinsed
  • About 2 cups – Milk
  • 2 TB – Soy sauce
  • 1 TB – Garlic powder
  • 1 tsp – Dried Ginger
  • ½ tsp – White pepper
  • About 1 cup – All-purpose flour
  • Vegetable oil, for frying
  • 4 cups – Cooked rice (cold leftover rice is fine)
  • 1 – Egg, beaten (for frying the gizzards)
  • 2 – Eggs beaten with 1 tsp – toasted sesame oil (to be added to rice)
  • 3 – Garlic cloves, minced
  • ½ inch nub – Ginger, minced
  • 3 – Green onions, chopped
  • 2 TB – Dry sherry
  • 2 TB – Soy sauce
  • 3 TB – Sambal Oelek
  • ¼ cup – Cilantro, chopped
Make the gizzards
  1. Marinate gizzards in a covered container in milk for 4-6 hours, or preferably overnight.
  2. Drain milk. Add soy sauce, garlic powder, ginger and white pepper. Combine to coat.
  3. If you like some chew in your gizzards, skip the following (pressure/slow cooker) steps and forgo the egg bath before frying.
  4. In a programmable electric pressure cooker, cook on 'Chicken/Meat' setting and allow to cool completely; Or cook for 4-6 hours on the 'Low' setting in a slow cooker.
  5. Refrigerate cooked gizzards for an hour or so.
  6. In a large skillet or wok, heat about ½ inch of vegetable oil to medium-high. (The oil is ready when a pinch of flour sizzles immediately when added.)
  7. Dip gizzards, a few at a time, in the beaten egg; then dredge in flour.
  8. Fry until golden, about 5 minutes (or 8-9 minutes if you've not precooked them), then set aside on paper towel-lined plate.
Make the fried rice
  1. Discard all but 2-3 TB of the frying oil, or using a new skillet/wok, add 2-3 TB of the reserved frying oil and heat to medium-high.
  2. Add the minced ginger, then the garlic. Stir fry until fragrant, about 30 seconds, then add the chopped onions.
  3. Add the rice and raise the heat to high. Stir to combine ingredients, and continue stirring regularly until everything is warmed – about 4 minutes.
  4. Add sherry, soy sauce and Sambal Oelek. Mix to combine with rice.
  5. Add gizzards and stir fry for about 2 more minutes.
  6. Pour egg/sesame oil mixture over rice and stir well to combine (egg will cook almost instantly).
  7. Remove from heat and garnish with cilantro.



  1. Adam!
    Love gizzards, what a great idea! what a great fried rice recipe! on top of my to do list!! hugs!

  2. WHAT THE F. I’m gonna end it there, Holland. *smh*

  3. I love gizzards – in fact, we have a place called Charlie’s Chicken up here where you can get livers, gizzards and maybe a few hearts thrown in………..Holli used to ask for Lizards and Gizzards when she ordered them. As a rancher’s daughter whose livestock included well over 200 chickens………I think they call them “free range” now, during pullet season (prior to when a chicken is seen as a girl or a boy) we used to spend 1 weekend or 2 during the early summer butchering and dressing bunches of them for the freezer – for ourselves and our extended family only – and in nice tight little packages were livers, gizzards, hearts, and necks……… mother’s favorite piece that were prepared with as much love and attention as entire chickens on Sunday afternoons. Thanks for the memories. We’ll have to try this recipe!

    • adamjholland says:

      I’ll snag a heart once in a while, but chicken livers aren’t really for me. OK. I did have an interesting appetizer at a Christmas party this past year where they basically stacked chicken livers with water chestnuts, then wrapped it in bacon. It was good. — Glad to spark a memory or two and I appreciate you stopping by. 🙂

  4. I’ve never tried gizzards before but the word is definitely off putting! You manage to make them look very delicious Adam and I definitely am curious to know what this tastes like.

    • adamjholland says:

      You’re right, Thalia. Gizzard is right up there with rape leaf and spotted dick as far as unfortunate names. The name comes from the old French word giser, which is another word for giblet (i.e. giblet gravy).

  5. This looks delicious, Adam! I don’t usually request or seek out gizzards, but I can imagine that I will with this recipe. I love that you give it a kick too; I’m all for spicy!

    • adamjholland says:

      Most people don’t Beeta. I remember when people avoided wings (wings were cheap as a result). Glad you stopped by and thank you for your kind words.

  6. Gizzards?!?! The first time I had them was at an old famous Italian Restaurant in Denver. Even growing up in a fried chicken household, I’m not sure what mom did with them. Anyway …..

  7. sounds lovely this, will be giving this ago over the weekend. Thanks for posting.


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