Oven Baked Gizzards and Yellow Rice: A Soulful Southern Classic
By Jason Griffith
When it comes to deep-rooted Southern comfort food, few things hit the spot quite like a plate of tender, well-seasoned gizzards. This recipe for Oven Baked Gizzards and Yellow Rice, passed down through the kitchen of the wonderful Dirty Sally, is a masterclass in turning a humble ingredient into a gourmet experience. If you’ve ever struggled with tough or rubbery gizzards, this two-step cooking process—simmering until tender and then roasting for that perfect “snap”—is the game-changer you’ve been looking for.
Why I Love This Recipe
Gizzards are an underrated protein that carries seasoning incredibly well. Most people are used to the deep-fried version found at gas stations or local diners, which can often be greasy. This oven-baked method offers a cleaner, more refined texture while still delivering that satisfying, slightly crispy edge.
What makes this dish truly special is the pairing with yellow rice. The aromatic spices of the rice soak up the juices from the seasoned gizzards, creating a cohesive, filling meal that feels like a warm hug on a plate. It reminds me of the depth found in this Cajun chicken sausage gumbo, where slow-simmered flavors take center stage.
Ingredients You’ll Need
To get the best results, ensure your gizzards are properly cleaned before you begin.
- 2 lbs Chicken Gizzards: Cleaned and trimmed of excess silver skin.
- 1 Large Onion: Sliced (this flavors the poaching liquid).
- 2 Bay Leaves: Essential for adding an earthy, herbal base.
- 1 tsp Salt: For the boiling process.
- 1/2 tsp Black Pepper: Freshly cracked is best.
- 2 Tbsp Vegetable Oil or Melted Butter: To help the gizzards crisp in the oven.
- Cajun Seasoning: Adjust to your heat preference.
- Onion Powder: For an extra layer of savory depth.
- Yellow Rice: Prepared according to package instructions (typically includes turmeric and saffron).
Swaps and Notes
- The Rice: While yellow rice is the classic choice here, you can also serve these over this Mexican chicken and rice casserole if you want a cheesy, fusion-style twist.
- Seasoning: If you don’t have Cajun seasoning, a mix of smoked paprika, garlic powder, and cayenne pepper works beautifully.
- The Fat: I prefer using melted butter for the oven-baking step because it adds a richness that vegetable oil lacks.
Step-by-Step Instructions
1. The Prep
Rinse your gizzards thoroughly under cool water. Even if they come “pre-cleaned,” check for any remaining yellow membrane or tough bits of fat. Trimming them well ensures every bite is tender.
2. The Tenderizing Simmer
Place the gizzards in a large heavy-bottomed pot and cover them with water. Add your sliced onion, bay leaves, salt, and pepper. Bring the pot to a boil, then immediately reduce the heat to low. Cover and simmer for 1.5 to 2 hours.
Pro Tip: Do not rush this step! This is where the magic happens. If you are short on time, a pressure cooker or Instant Pot will get them fork-tender in about 25 minutes.
3. Drain and Season
Once tender, drain the gizzards in a colander and discard the onion and bay leaves. Preheat your oven to 350°F (175°C). In a large mixing bowl, toss the warm gizzards with your oil or melted butter, Cajun seasoning, and onion powder. Ensure every piece is well-coated.
4. The Final Bake
Spread the gizzards in a single layer on a baking sheet or inside a Dutch oven. Roast for 30 minutes. You are looking for the edges to become slightly golden and crispy while the centers remain succulent.
5. Serve
Plate a generous portion of fluffy yellow rice and top with the oven-baked gizzards. The contrast of the turmeric-stained rice and the spicy, savory gizzards is visually stunning and delicious.
Tips for Success
- Don’t Overcrowd: When baking, make sure the gizzards aren’t touching too much. This allows the air to circulate and gives you those crispy edges.
- Save the Broth: The water you used to simmer the gizzards is essentially a rich chicken stock. Strain it and use it to cook your yellow rice for even more flavor!
- Texture Check: If you like your gizzards extra crunchy, you can turn on the broiler for the last 2-3 minutes of baking.
Serving Suggestions and Pairings
This dish is a complete meal on its own, but it pairs wonderfully with other Southern staples. Try serving it alongside this tomato skillet with okra and sausage for a full “Low Country” feast.
If you’re hosting a Sunday dinner, you might also consider serving these alongside these easy turkey wings for a meat-lover’s spread. And to wash it all down? Nothing beats a classic margarita recipe to cut through the richness of the seasoned meat.
Nutritional Information (Per Serving)
- Calories: 380 kcal
- Protein: 32g
- Carbohydrates: 42g (including rice)
- Fat: 12g
- Sodium: 850mg
Storage and Leftover Tips
Store any leftover gizzards and rice in an airtight container in the refrigerator for up to 3 days. To reheat, I recommend using an air fryer or a skillet with a splash of water to keep the gizzards from drying out. Avoid the microwave if possible, as it can make the gizzards slightly rubbery.
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Final Thoughts
This Oven Baked Gizzards and Yellow Rice recipe is a testament to the power of slow cooking and simple seasonings. It’s affordable, high in protein, and packed with nostalgia. Give it a try this weekend and let the aroma fill your kitchen!
Did you make this recipe? I’d love to hear how it turned out! Leave a comment below or tag us on social media. Don’t forget to follow Chef Maniac for more authentic, soulful recipes.
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