🍗 Fried Chicken Gizzards
Ingredients (Serves 4)
For the gizzards
-
1 lb (450 g) chicken gizzards
-
2 cups buttermilk (or milk + 1 tbsp vinegar)
-
1 tsp salt
-
½ tsp black pepper
-
1 tsp garlic powder
-
1 tsp paprika
For the coating
-
1 ½ cups all-purpose flour
-
1 tsp salt
-
½ tsp black pepper
-
½ tsp cayenne pepper (optional for heat)
-
1 tsp paprika
For frying
-
Vegetable oil (for deep frying or shallow frying)
Instructions
1. Prep the gizzards
-
Rinse chicken gizzards and trim any tough connective tissue.
-
Soak gizzards in buttermilk with salt, pepper, garlic powder, and paprika for 2–4 hours (or overnight for extra tenderness).
2. Prepare the coating
-
In a shallow dish, mix flour, salt, pepper, paprika, and cayenne.
-
Remove gizzards from the buttermilk and let excess drip off.
-
Dredge gizzards in the seasoned flour until well coated.
3. Fry the gizzards
-
Heat oil in a skillet or deep fryer to 350°F (175°C).
-
Fry gizzards in batches for 6–8 minutes, turning occasionally, until golden brown and crispy.
-
Remove with a slotted spoon and drain on paper towels.
4. Serve
-
Serve hot with dipping sauces like ranch, hot sauce, or honey mustard.
-
Optional: Sprinkle with extra salt or chopped parsley for garnish.
Tips for Best Fried Gizzards
-
Tender gizzards: Soaking in buttermilk or brine helps tenderize.
-
Extra crunch: Double dredge: dip in buttermilk again and coat with flour.
-
Flavor variations: Add smoked paprika, cayenne, or garlic powder to the flour mix.
-
Oven-fried alternative: Bake at 400°F (200°C) for 20–25 minutes, flipping halfway, for less oil.
If you want, I can also give a 30-minute quick skillet version that’s crispy and tender without soaking overnight — perfect if you’re craving fried gizzards today.
Do you want me to do that?
