Chicken Gizzards in the Air Fryer
Chicken gizzards are a hard-working muscle, so they turn rubbery in the air fryer unless they are tenderized first. The reliable method is to simmer them until soft and then crisp them at 400 °F for 12 minutes, which gives a seasoned, crunchy crust and a tender bite. This guide covers air fryer chicken gizzards with flour, without flour, and chicken hearts.
- Temperature
- 400°F200 °C
- Total time
- 1:07hrs
- Prep time
- 10min
- Servings
- 4
- Internal temp
- 165°F74 °C
- Per serving
- 190kcal
Why the air fryer works for chicken gizzards
A gizzard is a muscle that grinds food in the bird, so it is dense and full of connective tissue. Frying it raw, whether in oil or in an air fryer, leaves it tough. The best method splits the job in two. Simmering softens the collagen, and the air fryer then does what it does best, which is to dry the surface and crisp the coating with very little oil.
Because the simmered gizzards are already cooked through, the air fryer stage is short. Its job is to brown the seasoned flour and warm the meat to 165 °F. Compared with deep frying, you use about a tablespoon of oil. If you like this kind of offal snack, see chicken livers in the air fryer, which are far more tender and need no simmering.
How to make chicken gizzards in the air fryer
Tap a time to start a timer.
- Trim Cut away any tough silver skin, yellow lining and large pieces of fat, and cut the gizzards in half if they are large. Do not rinse them, because splashing spreads bacteria; wipe the cutting board and knife afterward.
- Simmer until tender Place the gizzards in a pot with the water, 1 tsp salt and the bay leaf. Bring to a boil, reduce to a gentle simmer and cook for , until a gizzard yields easily to a fork. Drain and pat completely dry.
- Season and coat Mix the flour, paprika, garlic powder, onion powder, ½ tsp salt, pepper and cayenne. Toss the gizzards with the oil, then roll them in the flour mixture, shaking off the extra.
- Preheat and cook Preheat the air fryer to 400 °F for . Place the gizzards in a single layer and cook for , shaking the basket after , until deep golden and crisp.
- Check Cut one open or use an instant-read thermometer. The center should read 165 °F. Serve hot with hot sauce and lemon.
Times and temperatures
| Chicken Gizzards | Temperature | Time |
|---|---|---|
| Simmered, floured gizzardsShake after 6 min | 400 °F (200 °C) | 12 min |
| Simmered, no flour | 400 °F (200 °C) | 10 min |
| Chicken hearts | 380 °F (190 °C) | 10–12 min |
| Frozen breaded | 400 °F (200 °C) | 8–10 min |
| Reheating fried gizzards | 350 °F (180 °C) | 4–5 min |
Times are a guide and depend on the size and wattage of your air fryer. Done at 165 °F (74 °C) in the center. See also air fryer cooking times for all foods.
Tips
- Save the broth. The simmering liquid is a rich stock that works in soups or for cooking rice.
- Season in two places. Salt the simmering water lightly and add the rest of the seasoning to the coating, so the flavor goes right through.
- Do not crowd the basket. A single layer is crispiest. Cook a pound in two batches in a small basket.
What to serve with chicken gizzards
Fried gizzards are a Southern snack, often served with hot sauce, ranch or honey mustard for dipping. As a meal, serve them with rice and gravy, coleslaw and cornbread, or next to potato wedges. A squeeze of lemon cuts through the richness.
Storing and reheating
Cooked gizzards keep for up to 3 days in a sealed container in the refrigerator. You can also simmer a big batch, refrigerate the tender gizzards in their broth, and coat and crisp them when you are ready. Reheat finished gizzards in the air fryer at 350 °F for 4–5 minutes, until they reach 165 °F.
Variations
- Spicy Cajun: Replace the paprika and cayenne with 2 tsp of Cajun seasoning and omit the extra salt.
- Lemon pepper: Toss the cooked gizzards with 1 tsp lemon zest and extra black pepper.
- Gizzards and hearts: Add 8 oz of hearts to the basket for the last 10 minutes, so they cook in the same batch.
If it does not turn out right
- The gizzards are tough and chewy
- They were not simmered long enough. Cook them 45 to 60 minutes, or 20 minutes in a pressure cooker, until a fork slides in easily, then air fry.
- The coating is patchy
- Wet gizzards make a pasty coating. Dry them completely after simmering, toss with the oil first and then press on the flour.
- They taste bitter or gamey
- Trim off the yellow lining and any green or dark spots before simmering, and skim the foam from the surface as it boils.
Questions and answers
How long do chicken gizzards take in the air fryer?
After simmering for 45 minutes, they need 12 minutes at 400 °F. Uncooked gizzards need about 25 minutes at 380 °F but come out chewier, so skipping the simmer is not recommended.
Can I air fry chicken gizzards without flour?
Yes. Simmer and dry them, toss with oil and your spices, and cook at 400 °F for 10 minutes, shaking once. The surface is crisp but less crunchy than with flour.
How do I cook chicken hearts in the air fryer?
Hearts are tender and need no simmering. Toss them with oil and seasoning and cook at 380 °F for 10–12 minutes, shaking halfway, until they reach 165 °F.
Can I cook frozen breaded gizzards?
Yes. Cook store-bought frozen breaded gizzards at 400 °F for 8–10 minutes, shaking halfway, until they reach 165 °F inside. Do not thaw them first.
What did you think of this recipe?
Be the first to rate this recipe.
