Fried Chicken Gizzards

Description

Crispy, golden, and packed with flavor, fried chicken gizzards are a Southern-style comfort food favorite. Marinated for tenderness and double-dipped for crunch, these bite-sized delights make an addictive appetizer or snack.

Ingredients for Fried Chicken Gizzards 

• 1 lb chicken gizzards, cleaned

• 1 cup buttermilk (or milk with 1 tbsp lemon juice)

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp paprika

• ½ tsp cayenne pepper (optional)

• 1 ½ cups all-purpose flour

• ½ cup cornstarch

• 2 eggs

• Vegetable oil, for frying

Instructions

1. Prep Gizzards

   • Rinse the gizzards thoroughly and trim off excess fat.

   • Place in a pot, cover with water, add a pinch of salt, and simmer for 35–45 minutes until tender.

   • Drain, pat dry, and let cool slightly.

2. Marinate

   • In a bowl, combine buttermilk, ½ tsp salt, ½ tsp pepper, and half of the spices.

   • Add gizzards, cover, and refrigerate for 2–4 hours (or overnight for best results).

3. Prepare Coating

   • In a shallow dish, mix flour, cornstarch, remaining spices.

   • In another bowl, whisk eggs.

4. Dredge

   • Remove gizzards from marinade.

   • Dip into flour mix → egg → flour mix once more (for extra crunch).

5. Fry

   • Heat oil in a deep skillet/pot to 350°F (175°C).

   • Fry gizzards in batches for 3–4 minutes until golden brown.

   • Remove to a paper-towel-lined plate. Sprinkle hot with extra salt.

Notes

• Simmering first ensures tenderness before frying.

• Cornstarch helps create a lighter, crispier crust.

• Adjust cayenne and paprika for your ideal spice level.

Tips

• Use buttermilk marinade overnight for softer gizzards.

• Keep dredged gizzards in the fridge for 15 minutes before frying – helps coating stick better.

• Don’t overcrowd the pan – oil temperature drops and causes soggy coating.

Servings

4 servings as an appetizer

Nutritional Info (per serving, est.)

Health Benefit

Chicken gizzards are rich in protein, iron, zinc, and B-vitamins, particularly B12, making them great for boosting energy, immunity, and muscle repair – all while being budget-friendly.

Q&A

Q: Can I air-fry instead of deep-fry?
A: Yes! Spray coated gizzards with oil and air-fry at 375°F/190°C for 10–12 minutes, shaking halfway.

Q: How do I keep leftovers crisp?
A: Reheat in an oven at 375°F (190°C) for 8–10 minutes instead of microwaving.

Q: What sauces pair well?
A: Hot sauce, honey-mustard, ranch, or garlicky aioli complement fantastically.