Ah, Fried Chicken Gizzards—a Southern classic and crunchy, savory snack or main dish. Gizzards are chewy and flavorful, and when fried right, they’re absolutely irresistible. Here’s a solid way to make them:
Ingredients
- 1 lb chicken gizzards, cleaned
- 1 cup buttermilk (or regular milk with 1 tsp vinegar)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- ½ tsp garlic powder
For coating:
- 1 cup all-purpose flour
- ½ cup cornmeal (optional, for extra crunch)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp cayenne pepper (optional for heat)
For frying:
- Vegetable oil, peanut oil, or canola oil
Instructions
1. Tenderize the Gizzards
- Place gizzards in a pot, cover with water, add a pinch of salt.
- Simmer gently 45–60 minutes until gizzards are tender but not falling apart. Drain and let cool.
2. Marinate
- Place tender gizzards in a bowl with buttermilk, salt, pepper, paprika, and garlic powder.
- Cover and refrigerate at least 30 minutes (up to 2 hours).
3. Coat the Gizzards
- In a shallow dish, mix flour, cornmeal, salt, pepper, paprika, and cayenne.
- Remove gizzards from buttermilk, letting excess drip off.
- Dredge each gizzard in the flour mixture, pressing lightly to coat.
4. Fry the Gizzards
- Heat 2–3 inches of oil in a heavy skillet or Dutch oven to 350°F (175°C).
- Fry gizzards in batches for 3–5 minutes per side, until golden brown and crispy.
- Remove with a slotted spoon and drain on a wire rack or paper towels.
5. Serve
- Sprinkle lightly with salt while hot.
- Serve with hot sauce, ketchup, or a creamy dipping sauce.
💡 Tips for Extra Crispy Gizzards:
- Double dredge: dip in buttermilk again and coat a second time for extra crunch.
- Don’t overcrowd the pan; this ensures even frying.
- Keep fried gizzards warm in a 200°F oven while finishing batches.
If you want, I can also give a shortcut oven-fried version that gives crispy gizzards without deep frying, which is less messy but still golden and crunchy.
Do you want me to give that version?
