Chicken gizzards, often overlooked, are a flavorful and nutrient-rich delicacy that can be transformed into a tender, juicy, and crispy treat when cooked with love and patience.
This Southern-style chicken gizzards recipe is a perfect combination of bold seasoning, slow simmering, and deep frying that results in a crispy outer crunch and a melt-in-your-mouth center. Rich in protein, iron, and essential minerals, chicken gizzards are not only economical but also packed with taste and texture. Whether you’re making them for a weeknight dinner or as a snack to impress guests, this recipe will turn skeptics into fans. This dish pairs well with mashed potatoes, cornbread, or even a zesty dipping sauce like spicy ranch or honey mustard. Let’s dive into the simple yet savory steps to make these irresistible chicken gizzards at home.
Ingredients
• 1½ pounds of chicken gizzards
• 1 tablespoon apple cider vinegar
• 1 teaspoon salt (for boiling)
• Water for boiling
• 1 cup buttermilk
• 1 egg
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper (optional for heat)
• ½ teaspoon black pepper
• 1 teaspoon salt (for seasoning flour)
• 1½ cups all-purpose flour
• Oil for deep frying (vegetable or canola oil recommended)
Instructions
• Clean the gizzards thoroughly
Rinse the chicken gizzards under cold water, removing any yellow lining or excess fat. Soaking them briefly in apple cider vinegar helps tenderize and clean them further. Let them sit in the vinegar and water solution for about 10 minutes, then drain and rinse again.
• Boil the gizzards until tender
Place the cleaned gizzards in a pot, cover with water, and add salt. Bring to a boil, then reduce the heat and let it simmer for about 45 minutes to an hour until they become tender. This step is crucial to avoid chewy, tough gizzards. Once done, drain and let them cool slightly.
• Prepare the marinade
In a mixing bowl, whisk together the buttermilk and egg. Add half the garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper to the mixture. Submerge the boiled gizzards into the marinade. Cover and refrigerate for at least 1 hour. For best results, marinate overnight.
• Set up the dredging station
In a separate bowl, mix the all-purpose flour with the remaining spices: garlic powder, onion powder, paprika, salt, black pepper, and a bit more cayenne if desired. This will be your seasoned flour coating.
• Coat the gizzards evenly
Remove the gizzards from the buttermilk mixture and dredge them in the seasoned flour until fully coated. For a thicker, crunchier crust, double-dip by placing the gizzards back into the buttermilk and flour one more time.
• Heat the oil for frying
Pour oil into a deep fryer or heavy-bottomed skillet and heat to 350°F (175°C). Make sure there’s enough oil to submerge the gizzards for even frying.
• Fry the gizzards to golden perfection
Carefully add the flour-coated gizzards to the hot oil in small batches to avoid overcrowding. Fry for 3 to 5 minutes, or until the exterior is golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
• Serve hot and enjoy
Serve the crispy chicken gizzards hot with your favorite dipping sauce or alongside mashed potatoes, rice, or coleslaw. Garnish with fresh herbs or a sprinkle of lemon juice for extra zing.