Ingredients:
1 lb chicken gizzards, cleaned and trimmed
2 cups buttermilk (or milk + 1 tbsp lemon juice or vinegar)
1 1/2 cups all-purpose flour
1/2 cup cornstarch (for extra crispiness)
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika (optional, for extra flavor)
1/2 tsp garlic powder (optional)
Oil for frying (vegetable or canola oil)
Instructions:
Marinate the Gizzards:
In a large bowl, combine the clean and trimmed gizzards with the buttermilk. Make sure the gizzards are fully submerged. Cover and refrigerate for at least 1 hour, ideally overnight. This soaking will tenderize the gizzards and help them absorb flavor.
Prepare the Coating:
In a separate bowl, combine the all-purpose flour, cornstarch, salt, black pepper, paprika, and garlic powder. Mix well to ensure the dry ingredients are evenly distributed.
Heat the Oil:
In a deep skillet or pot, heat about 2 inches of oil over medium-high heat. The oil should reach 350°F (175°C) for frying. If you don’t have a thermometer, you can test the oil by dropping a small piece of flour in; it should sizzle and bubble.
Coat the Gizzards:
Remove the gizzards from the buttermilk, allowing excess liquid to drip off.
Dredge each gizzard in the flour mixture, ensuring they are well-coated. Shake off any excess flour.
Fry the Gizzards:
Carefully add the coated gizzards to the hot oil in batches. Avoid overcrowding the pot, which can lower the oil’s temperature.
Fry for about 5-7 minutes, or until the gizzards are golden brown and crispy, turning occasionally for even cooking.
Drain and Serve:
Once cooked, use a slotted spoon to remove the gizzards from the oil. Place them on a plate lined with paper towels to drain any excess oil.
Let them cool slightly before serving.
Serving Suggestions:
Serve the fried chicken gizzards with your favorite dipping sauces, like ranch dressing, hot sauce, or honey mustard.
Pair with sides such as coleslaw, fries, or a fresh salad.
Enjoy your crispy and flavorful fried chicken gizzards!