INGREDENT
- 1 lb chicken gizzards, cleaned
- 1 cup buttermilk (for soaking)
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp cayenne pepper (optional, for spice)
- 2 eggs, beaten
- Oil, for frying
Instructions
- Rinse chicken gizzards well and pat dry. Place in a bowl, cover with buttermilk, and let soak for at least 1 hour (or overnight in the fridge) to tenderize.
- In a shallow bowl, whisk together flour, salt, pepper, paprika, garlic powder, and cayenne.
- Remove gizzards from buttermilk, dip into beaten eggs, then dredge in seasoned flour until well coated.
- Heat oil in a deep skillet or fryer to 350°F (175°C).
- Fry gizzards in batches until golden brown and crispy, about 4–6 minutes.
- Remove and drain on paper towels.
- Serve hot with your favorite dipping sauce.
Do you want me to make this extra crispy style (double dredged) or keep it simple?