Gas Station Gourmet: Fried Chicken Gizzards and Livers

Disclosure: you can deep fry pretty much any quasi-edible-thing and dare me to eat it and I’ll do it (or at least try to). That may seem like an overstatement, but last year when I was traveling through Cambodia, I astounded and disgusted a small gathering of strangers by consuming ¾ of a fried tarantula.

What was on the line? My pride.

(I didn’t manage to swallow the last ¼ of the spider. I’d already eaten the head and legs, which were similar to extra-crispy French fries, just a tad hairier. All that was left was the abdomen. I took a bite of that rounded area and, as I did, bravely glanced at my food for the first time. The insides were the color of egg whites. As I begin to chew, the thickness of the body, soft but firm, like Gumdrops, stuck to my teeth. I found the nearest wastebin, spat it all out, and chugged a beer.)

Alas, a failure. But this episode provided me the courage to take on many a deep-fried mammal meat with elegance and grace. Or so I’d like to think.

The deep frier is the great neutralizer of the weird-eats world. Not only is deep fried food usually a safe bet (what bacteria can survive those high temperatures?) but, to be Gas Station Gourmet candid; what doesn’t batter and oil immediately make tastier?


Some of my favorite mouthgasm-inducing-masterpieces include fish-n-chips, fried oreos, fried crocodile, fried chicken, and corn dogs. So when I wandered through a gas station in backcountry Illinois and noticed a particularly-greasy smelling selection of hot foods, I couldn’t resist. And when I found out that I could purchase a paper baggie of deep fried chicken gizzards and livers for only $2.50 (and it came with a free dipping sauce), I felt like I’d hit the jackpot. Not only did this dish meet my standards of gross and questionable, but a side sauce like jalapeño mustard can make any bad decision, at the very least, tolerable.

(And after my rendezvous with the tarantula, fried chicken gizzards and livers felt like mere child’s play.)

I paid for the goods, grinning maniacally, and hopped back into the passenger side of the car. Here, I unwrapped my prize.

I’d eaten plenty of liver, so I was prepared for the soft-but-thick texture that juxtaposed with the nuggety-crunch of the outside crisp. It was salty, with an earthy, musty flavor and smell. The insides were the predictable gray-purple hue. Nothing outlandishly gross, nothing special. But once dipped into the jalapeño mustard, the liver bite was delightfully creamy and spicy. The sauce, as expected, both enhanced the crisp and masked the chew.

I could already feel my snack lying heavy in my stomach after a single nugget and my fingers were slimy with grease. I wiped them down on a napkin, and shook the bag, attempting to distinguish livers from gizzards. They were all pretty nugget-like.

I can’t say with certainty that after my long, convoluted street food history, I hadn’t eaten a gizzard before that moment. But I was still surprised by the intense, never ending chewiness of my first bite, like ripping into a chunk of the fattie grizzle of a steak. It took all my perseverance to keep going at it. And some bits were harder than others, with a consistency and crunch similar to that of cartilage. I tore at the flesh, which was much drier than the liver. As I did, I re-evaluated my assumption that animal organs were mostly soft. And I realized I had no idea what a gizzard was.

(I’m kind of glad I found this definition after my encounter with fried chicken gizzards.)

Fast Forward Two Hours Later. I can’t stop. Every ten minutes or so I find myself digging back into the crinkly paper bag, my fingertips desperately reaching for those golden bits of texture-and-flavor-explosion. However, I don’t know how much longer I can do it. I’m almost out of jalapeño mustard, which is key to this experiment.

I’m also beginning to feel nauseous and sleepy. Like when I binge drink and go way past my limit and my body starts shutting down, forcing me to pass out and stop consuming alcohol before I hurt myself.

Can’t write more. Must sleep. When I wake up, I may regret this.

  • Cost: $2.50
  • Tastiness: ***
  • Weirdness (Sights, Smells, & Texture): *****
  • Car-Safety: ***
  • Digestion: **
  • Overall Edibility: ***
  • Value: ****

Conclusion: It’s a great deal if you’re looking for a meal that’s a bang-for-your-buck and a taste of grease-heaven. But keep in mind that a power so mighty as that of the deep frier must be respected by us mere mortals. If you order a bag of these organ-nibbles, make sure to share them with an equally-curious-and-courageous friend. Otherwise you may fall victim to the tryptophan-nap, like myself.