Junior Food Mart's Fried Gizzards

4-6 servings servings Prep: 15 m Cook: 35 m Total: 50 m Intermediate
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Junior Food Mart's Fried Gizzards
The fried gizzards at Junior Food Mart in Kaplan were legendary. Here’s a copycat recipe for these crispy, tender chicken gizzards—parboiled first then fried golden brown in seasoned flour. A true South Louisiana delicacy!

Ingredients

4-6 servings servings
  • 1 1/2 pound chicken gizzards
  • 1/2 cup more or less all-purpose flour
  • 1 1/2 tbsp seasoning salt
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne
  • vegetable oil for frying

Step-by-Step Instructions

  1. Preheat enough vegetable oil to cover the gizzards in a medium heavy-bottomed or cast iron skillet (with lid) over medium-high heat to about 350°F.
  2. First prep the gizzards for cooking—remove gizzards from container and discard chicken hearts if they’re present. Cut away excessive fat and gristle, then wash gizzards thoroughly under running cold water.
  3. Next is the most important step—parboiling the gizzards before frying them. Place gizzards in a pot of cold water, bring water to a rolling boil and continue to boil for about 15 minutes. This tenderizes them so they’re not tough.
  4. While the gizzards are boiling, prepare coating mixture for the gizzards. Combine flour, seasoning salt, black pepper, and cayenne in a paper or plastic bag. Shake well and set seasoned flour mixture aside.
  5. Once you are finished boiling, pour into a strainer and allow the gizzards to cool enough to handle.
  6. Thoroughly coat the gizzards with the seasoned flour mixture and carefully place into hot vegetable oil; do not crowd the skillet. Cook gizzards on both sides until golden brown, about 5-7 minutes per side.
  7. Lower heat to medium and then cover skillet with lid and cook for an additional 10 minutes to ensure they’re cooked through and tender.
  8. Once done remove from skillet and allow to drain on paper towels. Serve hot.

Common Problems and Solutions

Q: Why are my gizzards tough and chewy?

A: You likely skipped or shortened the parboiling step. The gizzards must be boiled for the full 15 minutes before frying to break down the tough muscle fibers. Without this step, they'll be rubbery no matter how long you fry them.

Q: Can I skip the parboiling step to save time?

A: No, parboiling is essential for tender gizzards. If you skip it, the gizzards will be extremely tough and difficult to chew. The 15-minute boil is what makes this recipe work.

Q: How do I know when the oil is hot enough?

A: The oil should be around 350°F. If you don't have a thermometer, drop a small pinch of flour into the oil—if it sizzles immediately, the oil is ready. If the gizzards brown too quickly or burn, reduce the heat.

Tips and Techniques

Don’t skip trimming away the fat and gristle before cooking—it makes a big difference in texture. Also, let the boiled gizzards cool and drain well before coating them in flour so the coating sticks better and doesn’t get gummy.

Ingredient Substitutions

  • seasoning salt: regular salt plus garlic powder and onion powder
  • cayenne: hot sauce or paprika

Equipment Needed

  • cast iron skillet or heavy-bottomed skillet with lid
  • medium pot for boiling
  • paper or plastic bag for coating
  • strainer or colander
  • paper towels for draining
  • cooking thermometer (optional but helpful)

Historical Context

Junior Food Mart was a beloved convenience store and deli in Kaplan, Louisiana, famous throughout Vermilion Parish for their fried gizzards. Chicken gizzards are a traditional Southern delicacy, particularly popular in Louisiana where no part of the bird goes to waste.