Oh yes—fried chicken gizzards are crunchy, savory, and totally addictive! Here’s a classic way to make them:
Ingredients (for 2–3 servings)
- 1 lb chicken gizzards
- 1 cup buttermilk (or regular milk with 1 tsp vinegar)
- 1–2 cups all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika (optional, for a smoky flavor)
- ½ tsp garlic powder or onion powder (optional)
- Oil for frying (vegetable, canola, or peanut oil)
Instructions
- Clean the gizzards:
- Rinse them thoroughly and trim any excess fat or gristle.
- Soak them in buttermilk for at least 1–2 hours (overnight for extra tenderness).
- Prepare the coating:
- In a bowl, mix flour, salt, pepper, paprika, and garlic/onion powder.
- Heat the oil:
- Pour enough oil into a deep skillet or pot to submerge the gizzards halfway.
- Heat to 350°F (175°C).
- Coat and fry:
- Remove gizzards from the buttermilk, letting excess drip off.
- Dredge them in the seasoned flour until well coated.
- Fry in batches for 4–6 minutes, turning occasionally, until golden brown and crispy.
- Drain and serve:
- Place fried gizzards on paper towels to drain excess oil.
- Serve hot with hot sauce, ranch, or dipping sauce of your choice.
Tips for best results
- Tenderize first: Simmer gizzards in water with a pinch of salt for 20–30 minutes before frying if you want them extra tender.
- Double dredge: For extra crunch, dip in buttermilk again and then back in flour before frying.
- Keep warm: If frying in batches, keep finished gizzards in a 200°F oven to stay hot and crispy.
If you want, I can give you a super-crispy Southern-style version with a secret spice mix that makes the gizzards addictive. Do you want me to share that?
