Tired of the usual stir fried gizzards or adobong balumbalunan (gizzard adobo)? I think this fried chicken gizzards should be added to your menu. Don’t worry, this is not a tough or chewy fried gizzards because we will do an extra step of boiling the gizzards before frying it. Some people who cook fried gizzards have a different method of tenderizing it and skipping the boiling method.
Some use baking soda to tenderize it but in my opinion it will no work since baking soda will just deodorize the gizzards. I haven’t tried 7-up or Sprite in tenderizing the gizzards but I think it might work but not as good as boiling it. If you have a better method, you can comment below and share your tips. So let’s start cooking! Please watch also the video below.
Fried Chicken Gizzards: A Nostalgic Favorite
There’s something truly comforting about fried chicken gizzards. For me, it brings back memories of summer afternoons in my Lola’s kitchen, where the air was always filled with the aroma of something sizzling. My uncle, Tito Rene, would insist that no family gathering was complete without a plate of this humble yet irresistible dish. But it weren’t just food for the table—they were stories waiting to be told, tales of how each household prepared it a little differently, adding their own flair and heart.
Cleaning and Prepping the Gizzards the Right Way
The key to a perfect plate of fried chicken gizzards lies in the prep work. I remember how my cousin Marites once teased me about skipping the thorough cleaning process, saying, “No one wants to eat gizzards that taste like they came straight from the coop!” She wasn’t wrong. Cleaning and rubbing the gizzards with salt is essential to remove any odors and ensure a fresh taste. Washing them again before cooking guarantees the flavor shines through, unhindered by any lingering bitterness.
My family often debates the best way to tenderize the gizzards. Some of my relatives, like Tito Bert, swear by baking soda for softening tough meats. While baking soda does help with deodorizing, I’ve found that boiling is the foolproof method. It’s a step I never skip, as it transforms the naturally chewy texture into something tender and delightful.
The Secret to Tender Gizzards
Cooking the gizzards in a pressure cooker for about 30 minutes does wonders. I first learned this trick from my Tita Nene, who used her trusty pressure cooker for almost everything. This technique allows the connective tissues in the gizzards to break down, leaving them soft without compromising the flavor.
I’ve heard others use 7-Up or Sprite as a marinade, claiming it works as a tenderizer. While I haven’t tried it myself, I suspect it might add a slight sweetness to the gizzards. Still, boiling remains my go-to method because it’s reliable, simple, and lets the natural flavors of the meat shine through.
Coating and Frying Fried Chicken Gizzards
Once the gizzards are tender and drained, the fun begins. Dipping them in a mixture of egg, salt, and pepper before coating them in a seasoned breading mix creates a batter-like consistency. This was a trick I learned from my Ate Lina. “Don’t skimp on the coating,” she would say, “because that’s where the magic happens.”
The crispy fry breading creates that signature crunch we all love. When fried to golden perfection in hot oil, the gizzards turn into bite-sized nuggets of happiness. I always make sure to drain them on a paper towel-lined plate to keep them crisp and free from excess grease.
A Bite of History: Gizzards in Filipino Cuisine
It is more than just a dish—they’re a testament to Filipino ingenuity in making the most out of every part of the chicken. Gizzards, or balumbalunan, were once considered a humble ingredient, often overlooked in favor of more glamorous cuts. But over time, dishes like adobong balumbalunan and this fried version have become beloved staples in many households.
In Filipino cooking, resourcefulness is key. Whether it’s using baking soda or cola to tenderize meats, or turning scraps into culinary treasures, there’s always a lesson in making something extraordinary from the ordinary.
The Perfect Pairing for Fried Chicken Gizzards
Fried chicken gizzards are best enjoyed with a dipping sauce that complements their savory, crispy goodness. In our home, we usually serve them with spiced vinegar or sweet chili sauce. My brother Joey swears by calamansi-soy sauce with a touch of chili, saying it cuts through the richness of the fried batter. Whichever dip you choose, it elevates the dish into something truly special.
Food for Thought
Fried chicken gizzards are a beautiful reminder of how food connects us. It’s not just about the recipe, but about the people and memories tied to each bite. Whether you’re preparing it for the first time or revisiting an old favorite, let it transport you to a place of warmth, nostalgia, and family.
So, the next time you’re looking for a unique dish to share at the table, try this recipe. It’s proof that with a little effort and love, even the simplest ingredients can turn into something extraordinary.
How to Cook Fried Chicken Gizzards
Ingredients
- 3/4 kilo Chicken Gizzards
- 1 pack Crispy Fry Breading Mix (good for 1 kilo meat)
- 1 raw egg
- 1/2 tsp. ground black pepper
- 1/2 tsp. fine salt
- water for boiling the gizzards
- 2 tsp. coarse salt for cleaning the gizzards
- cooking oil for frying
Instructions
How to Cook Fried Chicken Gizzards
- Wash, clean and drain the chicken gizzzards. In a mixing bowl, put salt and rub it against the gizzards to remove the odor.
- Wash again and drain. Put the gizzards in a pressure cooker pot and fill with water just enough the cover the gizzards.
- Cover and plug the lid then bring to a boil. Simmer for 30 minutes then let the pressure cooker cool down before opening the lid.
- Remove from the pot and let it drain on a colander or strainer. Put in an empty mixing bowl and add raw egg, salt and pepper. Mix until the gizzards are well coated.
- Add crispy fry breading on the gizzards and mix until the egg and breading mixture turns into a batter. Set aside.
- Heat 2 cups of cooking oil in a pan and fry the gizzards until brown. Remove from oil and put on a strainer or paper towel lined plate. Serve with spiced vinegar dipping sauce or sweet chili sauce.
Video
Notes
Cooking Tips:
Thoroughly Clean the Gizzards Before Cooking
Proper cleaning is essential to remove any residual odors from the chicken gizzards. Rubbing them with salt and rinsing thoroughly not only helps deodorize but also improves the flavor of the final dish. Skipping this step can leave an unpleasant aftertaste, so take the time to clean them well for a fresh and delicious outcome.Boil for Tenderness
Boiling the gizzards before frying ensures they turn out tender, not tough or chewy. A pressure cooker works best, breaking down the connective tissue in just 30 minutes while preserving the natural flavors. If you don’t have a pressure cooker, a regular pot works too—just extend the cooking time until the gizzards are fork-tender.Coat Evenly for Perfect Crispiness
Mix the gizzards with egg, salt, and pepper before tossing them in seasoned breading for a crispy, flavorful coating. Make sure the gizzards are evenly coated, as this creates a batter-like layer that fries up beautifully. Consistent coating ensures every bite delivers the perfect crunch, sealing in moisture and flavor.
