Fried Chicken Gizzards

Fried Chicken Gizzards

Ingredients:

• 1½ lbs chicken gizzards (cleaned and trimmed)
• 1 cup buttermilk (for tenderizing)
• 2 cups chicken broth or water
• 2 cloves garlic, minced
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp black pepper
• ½ tsp cayenne pepper (optional)
• 1 tsp salt (or to taste)
• 1 cup all-purpose flour (for dredging)
• Oil for deep frying

Instructions:

1. Clean the Gizzards

• Rinse under cold water.
• Remove any yellowish membrane or hard parts if not pre-cleaned.
• Cut large gizzards in half.

2. Tenderize

• In a saucepan, place cleaned gizzards with chicken broth or water.
• Add minced garlic and a pinch of salt.
• Simmer on low heat for 45–60 minutes until fork-tender.
• Drain and let cool.

3. Marinate in Buttermilk

• Place the cooled gizzards in a bowl.
• Add buttermilk and let it marinate for at least 2 hours or overnight in the fridge.
• This helps to tenderize further and adds flavor.

4. Season and Dredge

• In a shallow bowl, mix flour, paprika, onion powder, garlic powder, black pepper, cayenne pepper, and salt.
• Remove gizzards from buttermilk (let excess drip off) and dredge in seasoned flour. Press well to coat.

5. Fry

• Heat oil (about 350°F or 175°C) in a deep fryer or skillet.
• Fry gizzards in batches for 3–5 minutes, until golden brown and crispy.
• Drain on paper towels.

Serving Suggestions:

• Serve with ranch, hot sauce, or honey mustard.
• Pair with coleslaw, fries, or cornbread for a Southern-style meal.

Tips:

• Don’t skip boiling—it’s essential for tenderizing.
• You can air-fry them for a healthier version.
• Leftovers? Reheat in the oven to retain crispiness.