Chicken Gizzards–in this Southern fried chicken gizzard recipe, the gizzards are tossed in a spicy batter with buttermilk and hot sauce and then coated in a spicy flour mix and finally deep-fried to golden brown sublimity.

These delicious fried chicken gizzards are a staple and favorite dish in Superbowl and festive parties. I’m not sure if anyone would drop by at my place if I hadn’t prepared these. The secret to making them nice and tender is to spare some extra time to pre-boil them. And if you have any leftover broth, you can use it in the freezer.

What is Chicken Gizzard?

If you ever watched chicken nibbling at the ground, they are actually eating small pieces of rock and gravel, which moves through the chicken’s digestive organs and binds to the gizzard.

When the chicken eats something, the gizzard shrinks (like a small hand squeezing), which is necessary to process its food and allow proper digestion.

Now, there is at least one fried gizzard lover for every ten fried chicken lovers. You can easily find these in eateries and so I decided I had to concoct a recipe to honor this special Southern favorite here on my blog.

Chicken gizzards are basically muscled tissue or organs. They are very small and they have a distinct chewy texture and taste. The taste can be described as something similar to dark meat parts e.g. chicken or bird thighs from a whole bird, but harder.

How to prepare Chicken Gizzard?

Due to their chewy texture, I begin this recipe with a buttermilk batter. The acids in it help bring some of the chewiness and hardness down without affecting much its natural taste. Thanks to the incorporation of salt and pepper, the flavor is slightly amplified (it’s best to let these soak in these for some time).

There are three steps involved in seasoning the chicken gizzards. The first stage is adding salt and pepper, then transferring these to the seasoned buttermilk and finally to the flour coating. There is spice and flavor in every single piece of the chicken this way. I also love to add a bit of garlic powder to this to add more flavor. You may also add a kick of heat with cayenne pepper and paprika powder.

The final stage involves frying these to a golden standard. It’s best to use a deep fryer (if you have) so you won’t need to flip them over or work with a spread-out amount of oil in a pan. This will also help them fry evenly from every side.

Crispy Fried Chicken Gizzards

Ingredients

• 1 lb (450g) chicken gizzards

• 2 cups buttermilk

• 2 tsp hot sauce

• 1 ¼ cups self-rising flour

• 1 tbsp + 2 tsp seasoned salt (divided)

• 1 ½ tsp black pepper

• ½ tsp cayenne pepper

• ½ tsp garlic powder

• ½ tsp paprika

• Oil for frying (at least 2–3 inches deep)

Instructions

1. Clean the Gizzards

• Trim off any excess fat.

• Inspect each gizzard for biliverdin—a dark green membrane sometimes present. It’s bitter and must be removed completely before cooking.

• Rinse thoroughly under cold water.

2. Pre-Boil for Tenderness

• Place cleaned gizzards in a large pot of water with 1 teaspoon of seasoned salt.

• Bring to a gentle boil, then reduce to a simmer and cook for 30–40 minutes until tender.

• Drain well and allow to cool slightly.

3. Marinate

• In a large bowl or sealable bag, combine the buttermilk and hot sauce.

• Add the cooled gizzards, making sure they’re fully submerged.

• Cover or seal and refrigerate for at least 2 hours (overnight for best flavor).

4. Prepare the Coating

• In a separate large bag or bowl, mix the flour, remaining seasoned salt, black pepper, cayenne, garlic powder, and paprika.

5. Coat the Gizzards

• Remove gizzards from the marinade, letting excess liquid drip off.

• Toss in the seasoned flour mixture in batches until well coated.

• Place coated gizzards on a parchment-lined baking sheet and refrigerate for 20 minutes to help the coating stick.

6. Fry

• Heat oil in a deep skillet or Dutch oven to 350°F (175°C).

• Fry gizzards in batches for 3–4 minutes per side or until golden brown and crispy.

• Transfer to a paper towel–lined plate to drain.

7. Serve

• Enjoy hot as a snack, appetizer, or party dish. Great with hot sauce or ranch on the side.

Storage Tip: Leftovers can be stored in the fridge for up to 3 days. Reheat in an air fryer or oven for best crispiness.

Love this crispy fried chicken gizzards recipe? 📌 Pin it now and save it for your next comfort food craving!

“Carrabba’s Chicken Bryan” is one of my all-time favorite restaurant dishes. I simply enjoy the chicken bits smothered in a zesty lemony basil sauce with a bit of goat cheese added on top. I like having this with mashed potatoes on the side because I want to make the most of the delicious sauce. Who would miss that?

Carrabba’s-An Open Kitchen Host

There is nothing not to love about Carrabba’s Italian Grill restaurant. If you fancy an impressive open kitchen experience, this is one of the few eatery options that offer it.

You may order something from our menu and see how the food is prepared right in front of you, with all these cooking aromas tantalizing your senses to the max.

This is why I enjoy going and eating there so much. Also, Carrabbas is one of those “must-visit restaurants” if you’re in Huston, Texas. 

What Makes Chicken Bryan Dish So Tasty?

Many people are wondering what is the secret behind the famous “chicken Bryan” that makes it so delicious. It’s actually in the layering and blending of flavors. Goat cheese, which is a key ingredient, gives the dish another dimension. With the addition of basil and sun-dried tomato, the end result is totally tasty.

Slight variations–the same lemon-butter sauce will also complement a pasta dish nicely. The same recipe applies to making the Carrabba’s Filet Bryan (beef) if you also wish to try its beef counterpart.

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Homemade Carrabba’s Chicken Bryan Recipe

There is no need to dine out to enjoy something that tastes so good! You can make nearly the same chicken Bryan recipe at home, and the best part is that you can do so in about half an hour.

While it does involve a couple of extra steps, the end result will finally compensate you for your time and effort.

You can also bake some veggies in the oven or prepare some delicious mashed potatoes while your chicken is cooking. This is also the dish to go for if you want to prepare something special for your guests.

Ingredients

• 4-5 chicken breasts (skinless)
• ¼ cup onions, chopped
• 8 oz. goat cheese
• 8 tbsp butter
• 2 tsp garlic, chopped
• 2 tbsp sun-dried tomatoes
• 2 tbsp basil, cut thinly
• ¾ cup white wine
• 2 tbsp olive oil
• 2 tbsp lemon juice
• Kosher salt-pepper

Instructions

For the Chicken

• Get your chicken breasts and wrap them in plastic film, pounding them out until evenly thin. Slide the plastic film off the chicken and pat it dry with kitchen paper. Season with salt and pepper and sprinkle or brush with olive oil.
• Grill the chicken until set, around 3-4 minutes on each side. Once cooked, transfer to a plate and cover carefully with cling film. Cut the goat cheese into 4 even slices and form into disk-like shapes, arranging one piece for each chicken breast.

For the Sauce

• Heat 2 tbsp of butter and saute the onions and garlic until fragrant, and the onions become translucent. Add the lemon juice and white wine to the pan and reduce the heat to low until the sauce has reduced by 50%. Once the liquids have evaporated by half, add 2 tbsp of butter and stir until the butter has totally melted.
• Turn the stove off and add the rest of the butter, whisking. The sauce should gradually become thicker at this point. Pass the sauce through a strainer to remove any garlic and onion bits. Return the sauce back to the warm pan and add half of the basil, stirring. Add the sun-dried tomato slices to the pan.

Finalizing & Serving The Dish

• Transfer one chicken breast onto a single plate. Arrange a slice of goat cheese over the chicken and pour the sauce over the chicken breast with a spoon. Finally, sprinkle the chicken with the rest of the basil.

If you’ve liked this recipe, I’m sure you’ll like these:

EL POLLO LOCO CHICKEN RECIPE (COPYCAT)

KFC CHICKEN LITTLES RECIPE (COPYCAT)

HOMEMADE MCDONALD’S CHICKEN MCGRIDDLES (COPYCAT)

Fancy something different for dinner tonight? Our delectable roasted beef shank recipe, topped with a gorgeous vegetable medley, is the ideal comfort food for those looking to warm up during the week with a fragrant and flavourful meal!

Whether you prefer to slow cook or just use your regular oven, our recipe can be adapted to suit your facilities to ensure that no matter how it is cooked, your roasted beef shank will be unlike any other meal you’ve had before.

I see your interest is piqued. Let me guide you through how to make this beautiful meal!

What is a Beef Shank

Unlike any other beef cut, beef shanks originate from the legs of a cow. However, there is also a range of other meat shanks, including veal, which can be turned into a beautiful Osso Bucco.

Shank meat is relatively volatile, and if not cooked correctly, the meat can become tough and lose the beautifully rich flavor that the cut is credited for. However, with slow and careful preparation, using techniques such as braising, you can lock in the delicious juices and create a gorgeous meal oozing with flavorful juices.

When it comes to beef shanks, they are ideal for those of us with busy days. Due to them being the ideal cut to roast for several hours on low heat, you can go about your day and save yourself some waiting time by being productive!

Additionally, beef shanks are cost-efficient cuts and often come with soup bones, with bones smothered in meat, and are ideal for making beautiful stock to use across your other dishes. With them being so full of flavor, they are a steal at your local meat counter.

Ingredients

For the Beef Shanks

• 2 lbs (900g) beef shanks, trimmed if needed

• ½ tsp salt

• ½ tsp black pepper

• 1 cup all-purpose flour

• ½ tsp salt

• ¼ tsp paprika

• 2 tbsp vegetable oil

For the Braise

• 1 cup chopped onions

• 4 large celery stalks, chopped

• 1 cup carrots, chopped

• 3 cloves garlic, minced

• ½ cup dry Sherry

• 16 oz low-sodium chicken broth

• 2 tsp ground cumin

• ½ tsp smoked paprika

For the Gremolata

• 1 large lemon, zested

• 1 cup fresh parsley, finely chopped

• 3 cloves garlic, minced

Instructions

1. Season & Dredge the Beef
   Trim any excess fat from the beef shanks. Season with salt and pepper. In a shallow dish, mix flour, salt, and paprika. Lightly coat each beef shank in the seasoned flour, shaking off the excess.

2. Brown the Shanks
   Heat the oil in a large skillet over medium heat. Brown the beef shanks for 4–5 minutes per side until golden. Transfer to a plate and set aside.

3. Sauté the Vegetables
   In the same skillet, add the onions, celery, and carrots. Cook for about 5 minutes, stirring occasionally, until softened and lightly browned. Add the garlic and cook for 1–2 minutes more.

4. Deglaze & Season
   Pour in the Sherry and scrape up any browned bits from the bottom of the pan. Stir in the cumin and smoked paprika.

5. Braising Methods

   Slow Cooker:
   Transfer vegetables to a slow cooker, place the browned beef shanks on top, pour in the chicken broth, cover, and cook on low for 4–6 hours until the meat is fork-tender.

   Oven:
   Preheat oven to 250°F (120°C). Transfer vegetables and beef shanks to a Dutch oven, add the chicken broth, cover, and bake for about 4 hours until tender.

6. Make the Gremolata
   While the beef cooks, mix the lemon zest, parsley, and garlic in a small bowl.

7. Serve
   Once the beef is tender, place on a serving platter with the vegetables and sprinkle generously with gremolata. Serve hot with crusty bread or mashed potatoes.

Storage Tip: Leftovers keep well in the fridge for up to 3 days or can be frozen for 2 months.

Extra Tips and Tricks for Beef Shank

• You may be wondering: ‘What is the best wine for cooking?’. Well, I personally opt for either a dry Sherry, when white wines can help blend my medley of flavors, or a dry Marsala, when red wines can do the job. Too often, I open a bottle of wine and am left with the dilemma of having to consume it immediately – however, I’ve learned that if I keep a dry bottle of wine loitering about, then I can use it when cooking! Costs typically between 8 to 15 dollars per bottle – which is fantastic considering the amount of dishes you can make.
• This dish is beautifully flavored with a traditional mirepoix, which is a blend of chopped celery, carrots, and onions, which is a classic mix used to enhance many dishes.
• Do you want to bring this dish to new heights and experiment more? Top this dish with gremolata, chopped parsley, lemon zest, and finely chopped garlic mixed together, which adds a lovely finishing touch to your dish.