Crispy Fried Chicken Gizzards

🕒 Prep: 2 hours
🔥 Cook: 7 min
🍽 Serves: 4
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Chicken gizzards might not be the first thing you think of when it comes to comfort food, but give this crispy fried version a try and you might just find a new favorite. This recipe is all about transforming an underappreciated cut into something irresistibly crunchy and satisfying.

Ingredients for Crispy Fried Chicken Gizzards

Chicken gizzards are the star of this dish. They’re affordable and, when cooked right, offer a delightful chewiness. Buttermilk serves a dual purpose here – it tenderizes the gizzards and adds a slight tangy flavor. All-purpose flour is our coating base, providing the crispiness once fried. Seasonings like salt, black pepper, garlic powder, onion powder, paprika, and a touch of cayenne pepper bring depth and a hint of heat to the crust. Finally, vegetable oil is key for frying, ensuring even cooking and a golden finish.

Tips & Tricks

  • Keep a close eye on the oil temperature; too cool and the gizzards will be greasy, too hot and they’ll burn.
  • For extra flavor, add a splash of hot sauce to the buttermilk marinade.
  • If you're a fan of a thicker coating, double-dip the gizzards in buttermilk and flour before frying.

Serving Suggestions

Crispy fried chicken gizzards are incredible on their own, but pairing them with a dipping sauce like spicy aioli or honey mustard elevates the experience. Consider serving them alongside a fresh coleslaw or pickled vegetables to cut through the richness. For a full meal, add some cornbread or mashed potatoes on the side.

Frequently Asked Questions

Can I use a different type of oil for frying?
Yes, you can use oils like canola or peanut. Just be sure they have a high smoke point.
How can I store leftovers?
Store cooled gizzards in an airtight container in the fridge for up to 3 days. Reheat them in an oven to keep them crispy.

Crispy Fried Chicken Gizzards Recipe Walkthrough

Start by giving your chicken gizzards a good rinse under cold water. This is an important step to remove any residual grit. While you’re at it, trim off any excess fat you might find; it’ll help the gizzards cook evenly and stay tender.

Next, place the gizzards in a bowl and pour in the buttermilk, ensuring they’re fully submerged. Marinate them in the fridge for at least two hours. This allows the buttermilk to work its magic, tenderizing the meat and infusing it with flavor.

As the gizzards marinate, prepare your seasoned flour mixture. In a bowl, combine all-purpose flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. This mix will be your flavorful, crispy coating.

When the marinating time is up, heat vegetable oil in a large skillet or deep fryer to 350°F. It’s crucial to reach this temperature for optimal frying. Drain the gizzards from the buttermilk and coat them thoroughly in your flour mixture. Shake off any excess to avoid a clumpy crust.

Fry the gizzards in batches, being careful not to overcrowd the pan. This ensures each piece cooks evenly and gets that beautiful golden brown color. Fry them for about 5-7 minutes, or until they’re perfectly crispy. Use a slotted spoon to remove them from the oil and let them drain on paper towels.

Why You'll Love This Recipe

  • Quick prep with simple ingredients you probably have on hand.
  • Perfectly crispy texture thanks to a seasoned flour coating.
  • Buttermilk marination makes for incredibly tender gizzards.
  • Great as a snack, appetizer, or main course with the right sides.

Ingredients

1 lb chicken gizzards
1 cup buttermilk
1 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/4 tsp cayenne pepper
2 cups vegetable oil for frying

Step-by-step Instructions

1. Rinse the chicken gizzards under cold water and trim any excess fat.
2. Place the gizzards in a bowl and cover with buttermilk, letting them marinate in the refrigerator for at least 2 hours.
3. In a separate bowl, mix the flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.
4. Heat the vegetable oil in a large skillet or deep fryer over medium-high heat to 350°F.
5. Drain the gizzards from the buttermilk and coat them thoroughly in the flour mixture.
6. Fry the gizzards in batches, ensuring not to overcrowd the pan, for 5-7 minutes or until golden brown and crispy.
7. Remove the gizzards with a slotted spoon and drain on paper towels.
8. Serve hot with your choice of dipping sauce.

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