Here’s a straightforward and tasty way to make fried chicken gizzards that are crispy on the outside and tender inside. I’ll give a classic Southern-style recipe.
Ingredients (Serves 3–4)
- 1 lb chicken gizzards, cleaned
- 2 cups buttermilk
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika (optional, for smoky flavor)
- 1–2 cups all-purpose flour
- Oil for frying (vegetable, canola, or peanut oil)
Instructions
1. Clean and soak the gizzards:
- Rinse the gizzards thoroughly and remove any gristle or tough bits.
- Place them in a bowl and cover with buttermilk. Add ½ tsp salt and ½ tsp black pepper.
- Let them soak for at least 2 hours, or overnight in the fridge. This helps tenderize them.
2. Prepare the dredge:
- In a shallow dish, mix the flour with the remaining salt, pepper, garlic powder, and paprika.
3. Coat the gizzards:
- Remove gizzards from buttermilk, letting excess drip off.
- Dredge each piece in the seasoned flour, pressing lightly so it sticks.
4. Fry the gizzards:
- Heat about 1–2 inches of oil in a heavy skillet or Dutch oven to 350°F (175°C).
- Fry the gizzards in batches, being careful not to overcrowd the pan.
- Cook for 6–8 minutes, turning occasionally, until golden brown and crispy.
5. Drain and serve:
- Remove with a slotted spoon and drain on paper towels.
- Serve hot with hot sauce, gravy, or a side of pickles.
💡 Tips:
- For extra tenderness, some people simmer the gizzards in water or broth for 45–60 minutes before dredging and frying.
- You can add cayenne pepper or chili powder to the flour if you like it spicy.
- Leftovers can be reheated in the oven to maintain crispiness.
If you want, I can also give a crispy air-fryer version that’s lighter but still crunchy. Do you want that version too?
