Fried Chicken Gizzards
Crispy, tender Fried Chicken Gizzards that make a perfect snack or appetizer, paired with flavorful dipping sauces.
Ingredients
Main Ingredients
- 1 to 1.5 pounds Chicken gizzards, cleaned and trimmed
- 1 cup Buttermilk (or regular milk plus 1 tablespoon vinegar or lemon juice)
- Hot sauce (optional) A few splashes for added flavor
- 1 cup All purpose flour
- 1/4 cup Cornstarch Helps with extra crunch
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika Smoky or regular
- 1/4 teaspoon Cayenne pepper Optional, for heat
- 1/2 teaspoon Baking powder For a lighter crust
- Oil for frying (peanut, canola, or vegetable oil)
Instructions
Preparation
- Rinse and trim the gizzards under cool water, snipping off any tough yellowish bits or extra fat.
- Add gizzards to a pot, cover with water, and season with salt, pepper, and a little garlic powder. Bring to a gentle simmer and cook for 45 to 60 minutes until tender.
- Drain the gizzards and let them cool for a few minutes.
- Soak the cooked gizzards in buttermilk with a few splashes of hot sauce for at least 20 minutes, or up to 2 hours in the fridge.
Dredging and Frying
- In a bowl, mix flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, cayenne pepper, and baking powder. Taste the flour mix.
- Pull the gizzards from buttermilk, let the excess drip off, then coat them in the flour mix, pressing it on to make it stick. For extra crunch, dip back into buttermilk and flour again.
- Heat oil in a deep pan to about 350°F. Fry in batches for 3 to 5 minutes until deep golden and crisp. Drain on a rack or paper towels and salt lightly while hot.
Notes
To keep oil hot and avoid a greasy coating, fry in small batches. Simmering ensures tenderness and prevents gizzards from being chewy. Use a 'crumb hand' for the dredging process to keep fingers clean.