Fried Chicken Gizzards (Crispy & Tender)
Ingredients:
For soaking:
- 1 lb chicken gizzards, cleaned and trimmed
- 2 cups buttermilk (or 2 cups milk + 1 tbsp lemon juice or vinegar)
For boiling (to make them tender):
- 1 onion, cut into chunks
- 3 cloves garlic
- 1 bay leaf
- 1 tsp salt
- Water to cover
For the coating:
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 tsp salt
- 1/2 tsp cayenne pepper (optional for heat)
For frying:
- Oil for deep frying (vegetable, canola, or peanut oil)
Instructions:
1. Soak the Gizzards
Place the cleaned chicken gizzards in a bowl.
Pour the buttermilk over them, making sure they are fully covered.
Cover the bowl and refrigerate for at least 2 hours, or overnight for extra tenderness.
2. Boil to Make Them Tender
Drain the buttermilk.
Place the gizzards into a pot and cover with water.
Add onion, garlic, salt, and bay leaf.
Bring to a boil, then reduce heat and simmer for 45–60 minutes until tender.
Drain and let them cool slightly.
3. Prepare the Coating
In a large bowl, mix together:
- Flour
- Cornstarch
- Paprika
- Garlic powder
- Onion powder
- Salt
- Black pepper
- Cayenne pepper
Stir well to combine.
4. Dredge the Gizzards
Dip the boiled gizzards back into a little buttermilk (optional), then coat them thoroughly in the flour mixture.
Press the coating onto each piece to make it extra crispy.
Place them on a tray and let them sit for 10 minutes — this helps the crust stick better.
5. Fry
Heat oil to 350°F (175°C).
Fry the gizzards in small batches for 4–6 minutes, or until golden brown and crispy.
Remove and drain on paper towels.
6. Serve
Serve them hot with:
- Ranch
- Hot sauce
- Honey mustard
- Barbecue sauce
Perfect for snacks, parties, or a Southern-style meal!