🍗 Crispy Fried Chicken Gizzards
(A Southern classic! Tender, flavorful gizzards with a golden, crunchy coating—perfect as an appetizer or snack.)
🧂 Ingredients
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1 lb chicken gizzards, cleaned and trimmed
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2 cups buttermilk (or milk + 1 tbsp vinegar)
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1 tsp hot sauce (optional)
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1 ½ cups all-purpose flour
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½ cup cornmeal (for extra crunch)
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1 tbsp garlic powder
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1 tbsp onion powder
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1 tsp paprika
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1 tsp cayenne pepper (adjust to taste)
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1 tsp salt
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1 tsp black pepper
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Oil for frying (vegetable, canola, or peanut oil)
👨🍳 Instructions
1️⃣ Tenderize & Marinate
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Rinse gizzards and trim any tough membranes.
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Soak in buttermilk + hot sauce for at least 2 hours (or overnight) to tenderize.
2️⃣ Prepare Coating
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In a bowl, mix flour, cornmeal, garlic powder, onion powder, paprika, cayenne, salt, and pepper.
3️⃣ Dredge & Fry
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Drain gizzards from buttermilk (no need to pat dry).
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Dredge each piece in the flour mixture, pressing to adhere.
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Heat oil to 350°F (175°C) in a deep skillet or fryer.
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Fry in batches for 5-7 minutes until deep golden brown and crispy.
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Drain on a paper towel-lined plate.
4️⃣ Serve
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Sprinkle with extra salt or Cajun seasoning if desired.
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Serve with ranch, honey mustard, or hot sauce for dipping!
🔥 Tips for Perfection
✔ Double-Dip for extra crunch: Dip back in buttermilk, then flour again.
✔ Air Fryer Option: Spray with oil and air fry at 400°F (200°C) for 12-15 mins, flipping halfway.
✔ Tender Hack: Simmer gizzards in water or broth for 30 mins before frying for ultra-tenderness.
🍽️ Serving Ideas
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Pair with collard greens and cornbread for a Southern feast.
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Add to a po’ boy sandwich with pickles and remoulade.
These gizzards are crunchy on the outside, juicy inside—great with a cold beer! 🍺
Want a spicy buffalo-style or oven-baked version? Let me know! 😋