Ingredients:
1 lb chicken gizzards, cleaned and trimmed
2 cups buttermilk (or 2 cups milk + 1 tbsp lemon juice or vinegar — let sit 5–10 minutes)
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika (optional for color & flavor)
1/2 teaspoon salt
1/2 teaspoon black pepper
Oil, for frying
Instructions:
1. Soften the gizzards (optional but recommended):
Simmer gizzards in a pot of salted water for about 30–45 minutes until tender.
Drain and let cool slightly.
2. Marinate:
Place gizzards in a bowl with the buttermilk.
Cover and refrigerate for at least 1 hour, or overnight for best flavor and tenderness.
3. Prepare the dredge:
In a large bowl or zip-top bag, combine flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper.
4. Coat the gizzards:
Remove gizzards from buttermilk (let excess drip off).
Toss in flour mixture, pressing to coat well.
For extra crunch, dip back in buttermilk and re-coat in flour.
5. Heat the oil:
Fill a deep skillet or pot with 2–3 inches of oil. Heat to 350°F (175°C).
6. Fry in batches:
Fry gizzards in small batches for 3–5 minutes or until deep golden brown and crispy.
Remove and drain on paper towels.
7. Serve hot with hot sauce, ranch, or honey mustard.
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