Recipe courtesy of Eastside Fish Fry & Grill

Eastside Fish Fry's Famous Chicken Gizzards

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  • Level: Advanced
  • Total: 1 day 5 hr (includes brining time)
  • Active: 1 hr
  • Yield: 4 to 5 servings
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5 pounds chicken gizzards

Ground black pepper 

Seasoning salt 

Eastside Fish Fry Famous House Seasoning, recipe follows

Cooking oil, for frying

Eastside Fish Fry Chicken Flour, recipe follows

Eastside Fish Fry's Famous House Seasoning:

3 tablespoons sugar

2 tablespoons salt

2 1/2 tablespoons corn flour

1 1/2 tablespoons all-purpose flour

1 1/2 tablespoons tapioca starch

3 teaspoons MSG

1 teaspoon ground black pepper

1 teaspoon dried lemon peel

1 teaspoon citric acid

1 teaspoon navy bean flour

Eastside Fish Fry Chicken Flour:

4 cups all-purpose flour

2 cups special fry mix, such as Drake's Crispy Fry Mix

1 1/4 tablespoon seafood seasoning, such as Old Bay 

1 1/4 tablespoon seasoning salt 

1 tablespoon garlic powder 

1 tablespoon ground black pepper 


Special equipment:
a deep-fryer
  1. Put the gizzards in a stockpot and cover with water by several inches. Add 1/2 tablespoon each pepper and seasoning salt, and bring to a boil. Boil the gizzards for 4 hours.
  2. Remove the gizzards, rinse with cold water, and then transfer to an ice bath to cool to 41 degrees F. Rinse the gizzards again and remove any gristle. Place the gizzards in a large bowl, cover with fresh cold water, and add 2 tablespoons seasoning salt and 2 tablespoons House Seasoning. Cover and refrigerate for at least 24 hours and up to 48 hours.
  3. Preheat oil in a deep-fryer to 350 degrees F. Prepare the gizzards: A quarter of the meat needs to be covered with water. If it's not, add more water. Add 3/4 cup Chicken Flour to the bowl and mix until the batter looks like milky water, is not gritty, and has the consistency of a crepe batter. The gizzards should be lightly coated with the wet batter, but the batter will still be runny. Fill a separate plate with more Chicken Flour.
  4. Remove the gizzards from the wet batter and toss in the dry Chicken Flour to coat. Put the gizzards into a sifter to remove the excess, then add the gizzards to the fryer. Fry for 2 to 4 minutes. Transfer to paper towels and sprinkle with House Seasoning to taste.

Eastside Fish Fry's Famous House Seasoning:

Yield: about 3/4 cup
  1. Stir together the sugar, salt, corn flour, all-purpose flour, tapioca, MSG, pepper, lemon peel, citric acid, navy bean flour.

Eastside Fish Fry Chicken Flour:

Yield: 6 cups
  1. Stir together the flour, fry mix, seafood seasoning, seasoning salt, garlic powder and black pepper.
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