3 to 4 pounds Chicken Gizzards, or Gizzards and Hearts.

2 tablespoons Garlic Powder

1 tablespoon Onion Powder

1 tablespoon Spanish Paprika

1 teaspoon Thyme

1 tablespoon Coarse Ground Pepper

1 tablespoon Crushed Red Pepper

2 cups Unbleached All Purpose Flour

2 cups White Rice Flour


Frying Time:

20 minutes – Turn 10 minutes through.

Frying Oil:

½ Canola Oil ½ Extra Light Olive Oil  – ½ cup Bacon Grease for added flavor.

Dipping Sauce Suggestions:

Homemade Ranch Dressing, Coarse Ground Mustard, or Habanero Hot Sauce.



Mix all dry ingredients in a large bowl. Rinse and pat dry
gizzards. Thoroughly coat the gizzards with a thin layer of the flour mixture.
Fry the gizzards over medium to med-high heat for about 20 minutes, turning over individual pieces
once half way through. Do not over crowd the frying pan. Fry until the pieces
are a crispy light golden brown. With a large straining spoon or tongs carefully
place the gizzards from the frying pan on a plate layered with several paper
towels to soak up remaining oil. Salt to taste if desired.

I prefer a homemade ranch dressing, coupled with another dipping
sauce such as a habanero hot sauce, or coarse ground mustard.