Ingredients
- 1 pound chicken gizzards
- 1 cup buttermilk (or milk + 1 tbsp vinegar/lemon juice)
- 2 large eggs (optional, for additional coating)
- 1 ½ cups all-purpose flour
- ½ cup cornmeal (optional for crunch)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional, for heat)
- 1 tablespoon hot sauce (optional)
- Vegetable oil, for deep frying
Instructions
- Trim and clean the gizzards: rinse them under cold water and remove any fat, sinew, or gristle.
- **Tenderize / precook** — simmer the gizzards in water or broth (or with aromatics) for ~30–60 minutes until they become fork‑tender. (Some recipes go longer.) :contentReference[oaicite:0]{index=0}
- Drain and let them cool slightly. Pat dry with paper towels.
- In a bowl or zip-top bag, combine buttermilk, eggs (if using), and hot sauce (if desired). Add the gizzards and marinate for at least 30 minutes (or up to a few hours) to help break down fiber and add flavor. :contentReference[oaicite:1]{index=1}
- In a separate bowl, whisk together flour, cornmeal (if using), garlic powder, onion powder, paprika, salt, pepper, and cayenne.
- Heat oil in a deep pot or fryer to ~350 °F (175‑180 °C). Make sure there’s enough depth so the gizzards can float freely while frying.
- Dredge each gizzard piece: remove from marinade, shake off excess, then coat thoroughly in the seasoned flour mixture. (Some recipes double-dip with egg + flour for extra crust.) :contentReference[oaicite:2]{index=2}
- Fry in batches (do not overcrowd) for about 3–5 minutes, or until the coating is golden and crisp. Adjust time as needed depending on size and thickness.
- Remove with a slotted spoon and drain on paper towels or a wire rack. Serve hot with your favorite dipping sauce.
Notes
- Simmering or pre‑cooking is critical to avoid a chewy, tough texture. Parboiling for 10–15 minutes before frying is a trick some cooks use. :contentReference[oaicite:3]{index=3}
- Brining in buttermilk (acid + dairy) helps break down toughness and adds moisture. :contentReference[oaicite:4]{index=4}
- Double coating (flour → egg → flour) increases crust crispness. :contentReference[oaicite:5]{index=5}
- Maintain consistent frying temperature (350‑375 °F) — too hot and the crust burns before interior cooks; too cool and it becomes greasy.
- Flavor variations: smoked paprika, dried herbs (thyme, oregano), or extra cayenne for spicy version.
- Leftovers reheat well in an oven or air fryer (≈ 350 °F for 8–10 min) to preserve crispness.
- Prep Time: 15 minutes (plus marinating)
- Cook Time: 3–5 minutes per batch (plus simmering)
- Category: Main / Snack
- Method: Simmer + Deep Fry
- Cuisine: Southern / Comfort
Nutrition
- Serving Size: About ¼ pound cooked (crusted)
- Calories: ≈ 300
- Sugar: 0‑1g
- Sodium: ≈ 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 140mg
