Ingredients
- 1 lb (450 g) chicken gizzards, cleaned
- 1 cup buttermilk (or milk with 1 tbsp lemon juice)
- 1 cup all-purpose flour
- ½ cup cornmeal (optional for extra crunch)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 egg (optional, for binding)
- Oil for deep frying
Instructions
- Soak the gizzards: Place cleaned chicken gizzards in a bowl, pour over the buttermilk, cover, and refrigerate for at least 1 hour (this tenderizes them).
- Prepare coating: In another bowl, mix flour, cornmeal, salt, pepper, paprika, garlic powder, and onion powder.
- Drain and coat: Remove gizzards from buttermilk, shake off excess, and dredge in the seasoned flour mixture until fully coated.
- Heat oil: In a deep skillet or fryer, heat oil to 350°F (175°C).
- Fry: Carefully place the coated gizzards into hot oil and fry for 5–7 minutes or until golden brown and cooked through.
- Drain: Remove and place on a paper towel-lined plate to drain excess oil.
- Serve: Enjoy hot with your favorite dipping sauce.
Would you like me to also include a quick tip for making the gizzards extra tender?