Chicken gizzards are a flavorful and protein-rich delicacy enjoyed in many cuisines around the world. These small but mighty organ meats offer a unique texture—crispy on the outside and tender inside—when cooked properly. This recipe takes chicken gizzards to the next level by marinating them in a blend of spices, then frying them to perfection. Whether served as a snack, appetizer, or side dish, these crispy chicken gizzards are sure to impress your taste buds.
Ingredients
- 1 pound chicken gizzards
- 2 cups buttermilk (for marination)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional for extra spice)
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 eggs (beaten)
- Oil for deep frying
- Lemon wedges (for serving)
- Fresh parsley (for garnish)
Instructions
- Clean and Prep the Gizzards – Rinse the chicken gizzards thoroughly under cold water. Remove any excess fat or tough membranes. Pat them dry with a paper towel.
- Marinate the Gizzards – Place the gizzards in a bowl and pour buttermilk over them. Add salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper. Mix well and cover. Let them marinate in the refrigerator for at least 2 hours (or overnight for better tenderness).
- Prepare the Coating – In a separate bowl, combine all-purpose flour, cornstarch, baking powder, dried oregano, and dried thyme. Mix well to ensure even seasoning.
- Set Up the Dredging Station – In one bowl, place the beaten eggs. In another, keep the flour mixture. Take each marinated gizzard, dip it in the flour mixture, then in the egg wash, and again in the flour mixture. Press gently to ensure a good coating.
- Heat the Oil – Pour enough oil into a deep frying pan or pot and heat to 350°F (175°C). The oil should be hot enough for frying but not smoking.
- Fry the Gizzards – Carefully place the coated gizzards into the hot oil. Fry them in batches to avoid overcrowding. Cook for 5-7 minutes or until golden brown and crispy. Stir occasionally for even frying.
- Drain and Serve – Remove the fried gizzards and place them on a plate lined with paper towels to drain excess oil.
- Garnish and Enjoy – Serve hot with lemon wedges and sprinkle fresh parsley on top. Pair them with your favorite dipping sauce like spicy mayo, ranch, or honey mustard.
Pro Tips for the Best Chicken Gizzards
- For extra tender gizzards, simmer them in water for 30 minutes before marinating.
- Buttermilk helps to break down the toughness, so marinating overnight is ideal.
- Cornstarch in the coating creates an ultra-crispy texture.
- Always fry in small batches to maintain oil temperature and crispiness.