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.
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.
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.
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.