Chicken gizzards are a flavorful and protein-packed delicacy enjoyed worldwide. When cooked properly, they become tender on the inside with a crispy, golden-brown crust on the outside. This recipe includes a simple but tasty seasoning mix and a frying technique that ensures juicy and crispy results.
Ingredients
- 1 lb chicken gizzards
- 2 cups buttermilk (for tenderizing)
- 1 cup all-purpose flour
- ½ cup cornmeal (for extra crispiness)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 eggs
- 1 tablespoon hot sauce (optional, for flavor)
- Oil for frying (vegetable, canola, or peanut oil)
Instructions
Step 1: Clean and Tenderize the Gizzards
- Rinse the chicken gizzards under cold running water.
- Trim off any excess fat or tough membranes.
- Place the gizzards in a bowl and pour in the buttermilk. Let them soak for at least 1 hour (or overnight for extra tenderness).
Step 2: Prepare the Coating
- In a bowl, mix flour, cornmeal, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper.
- In another bowl, whisk eggs with hot sauce (if using).
Step 3: Coat the Gizzards
- Drain the gizzards from the buttermilk and pat them dry with a paper towel.
- Dip each gizzard in the egg mixture, then coat in the seasoned flour mixture.
- Repeat the coating process for an extra crispy crust.
Step 4: Fry the Gizzards
- Heat oil in a deep skillet or fryer to 350°F (175°C).
- Fry the gizzards in batches to avoid overcrowding.
- Cook for 5-7 minutes, turning occasionally, until golden brown and crispy.
- Remove and drain on paper towels.
Step 5: Serve and Enjoy
- Serve hot with ranch dressing, hot sauce, or honey mustard.
- Pair with coleslaw, fries, or cornbread for a full meal!