Chicken gizzards are an underrated delicacy, especially popular in Southern cuisine. When properly cleaned, seasoned, and cooked, gizzards transform into a tender, flavorful dish with a satisfying crunch. This recipe takes the humble gizzard and turns it into a crispy snack or appetizer that pairs perfectly with your favorite dipping sauce. Whether you’ve had gizzards before or are trying them for the first time, this Southern-style preparation is bound to impress with its bold seasoning, hearty texture, and deep-fried perfection.
Ingredients
- 1 pound chicken gizzards, cleaned and trimmed
- 2 cups buttermilk
- 1 teaspoon hot sauce (optional, for marinade)
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 eggs
- Vegetable oil for deep frying
Instructions
- Clean the chicken gizzards thoroughly by removing any membranes or yellow lining. Rinse under cold water and pat dry with a paper towel.
- Place the cleaned gizzards in a bowl and pour in the buttermilk. Add hot sauce if desired for extra flavor. Mix well, cover, and refrigerate for at least 2 hours or overnight for maximum tenderness.
- In a large shallow bowl, combine the flour, cornmeal, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper. Mix well to distribute the spices evenly.
- In another bowl, beat the eggs until fully mixed.
- Remove the gizzards from the buttermilk marinade and let any excess drip off. Dip each gizzard into the egg mixture, then dredge in the seasoned flour and cornmeal blend, pressing gently to ensure a thorough coating.
- Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Ensure the oil is hot enough by testing with a small pinch of the flour mixture—it should sizzle immediately.
- Carefully place the gizzards in the hot oil in batches, making sure not to overcrowd the pan. Fry for about 5–7 minutes, turning occasionally, until golden brown and crispy on all sides.
- Once fried, transfer the gizzards to a plate lined with paper towels to drain excess oil.
- Serve hot with your favorite dipping sauce such as ranch, hot sauce, honey mustard, or barbecue. Garnish with lemon wedges or fresh herbs if desired.