Here’s a classic way to make crispy fried chicken gizzards—delicious, crunchy, and perfect as a snack or side! 🍗
Ingredients (serves 3–4)
- 1 lb chicken gizzards, cleaned and trimmed
- 2 cups buttermilk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika (optional, for extra flavor)
- 1/2 teaspoon garlic powder
- 1 cup all-purpose flour (for dredging)
- Oil for frying (vegetable, canola, or peanut)
Instructions
- Tenderize the gizzards:
- Place the cleaned gizzards in a bowl and cover with buttermilk.
- Add a pinch of salt, pepper, and garlic powder.
- Cover and refrigerate for 2–4 hours (or overnight) to tenderize.
- Prepare the dredge:
- In a separate bowl, mix the flour, paprika, a little salt, and black pepper.
- Heat the oil:
- Pour oil into a deep skillet or pot to about 2 inches deep.
- Heat to 350°F (175°C).
- Coat and fry:
- Remove gizzards from buttermilk, let excess drip off.
- Dredge in the flour mixture until fully coated.
- Fry in batches for 4–6 minutes, turning occasionally, until golden brown and crispy.
- Drain and serve:
- Remove gizzards and place on paper towels to drain excess oil.
- Serve hot with your favorite dipping sauce (ranch, hot sauce, or honey mustard).
💡 Tips:
- Double dredge: Dip back in buttermilk and then flour again for an extra crispy crust.
- For extra flavor, add cayenne pepper or smoked paprika to the flour.
- Gizzards are chewy if undercooked; tender if cooked long enough, but don’t overcook to avoid toughness.
If you want, I can also give a pressure-cooker version first, then fry them for ultra-tender gizzards. That method makes them super soft inside while crispy outside.
Do you want me to show that version too?
