Crispy fried chicken gizzards are a beloved delicacy in many parts of the world, especially in Southern cuisine. These small, muscular organs from the chicken’s digestive tract are known for their chewy texture and rich flavor. When properly cleaned, marinated, and fried, gizzards transform into a crunchy, savory snack that pairs beautifully with dipping sauces or even as part of a hearty meal. This recipe takes you through a detailed process of tenderizing the gizzards with a buttermilk marinade, coating them in a seasoned flour-cornmeal mix, and frying them to golden perfection. The result is a dish that’s crispy on the outside, tender on the inside, and bursting with flavor.
INGREDIENTS:
- 1 pound chicken gizzards
- 1 cup buttermilk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 cup all-purpose flour
- ½ cup cornmeal
- Vegetable oil for deep frying
INSTRUCTIONS:
- Clean the Gizzards: Begin by thoroughly cleaning the chicken gizzards. Trim away any excess fat or connective tissue and rinse them under cold water. Pat dry with paper towels. This step is crucial to ensure a pleasant texture and flavor.
- Marinate for Tenderness: In a large mixing bowl, combine the buttermilk with salt, black pepper, garlic powder, onion powder, and paprika. Stir well to create a flavorful marinade. Add the cleaned gizzards to the bowl, ensuring they’re fully submerged. Cover and refrigerate for at least 2 hours—overnight is even better. The acidity in the buttermilk helps tenderize the gizzards while the spices infuse them with flavor.
- Prepare the Coating: In a separate bowl, mix the all-purpose flour and cornmeal. This combination gives the gizzards a crunchy texture with a hint of rustic flavor. You can also add a pinch of cayenne pepper or dried herbs if you want to customize the seasoning.
- Bring to Room Temperature: Remove the gizzards from the fridge and let them sit at room temperature for about 20 minutes. This helps them cook evenly and prevents the oil temperature from dropping too much when frying.
- Heat the Oil: Pour vegetable oil into a deep fryer or heavy-bottomed pot, enough to fully submerge the gizzards. Heat to 350°F (175°C). Use a thermometer to maintain consistent temperature—this ensures a crispy exterior without overcooking the inside.
- Coat the Gizzards: Remove each gizzard from the marinade, letting excess liquid drip off. Dredge them in the flour-cornmeal mixture, pressing gently to ensure a good coating. Shake off any excess flour.
- Fry in Batches: Carefully lower the coated gizzards into the hot oil. Fry in small batches to avoid overcrowding, which can lower the oil temperature and result in soggy gizzards. Cook for 5–7 minutes, or until golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
- Serve Hot: Serve immediately while they’re hot and crispy. Pair with dipping sauces like ranch, honey mustard, or spicy aioli. For a full meal, serve alongside coleslaw, mashed potatoes, or cornbread.
Serving Suggestions & Variations:
- For a spicy twist, add cayenne pepper or chili powder to the flour mix.
- You can also air-fry the gizzards for a healthier version—just spray lightly with oil and cook at 400°F for 15–20 minutes.
- These gizzards make a great addition to a Southern-style platter with fried okra and hush puppies.