Get ready to spice things up with this Spicy Southern Chicken Gizzards recipe! Perfectly seasoned and fried to a crispy golden brown, these gizzards are a true Southern delight, delivering a savory crunch with each bite. Whether you're new to cooking gizzards or a seasoned pro, this recipe will quickly become a favorite go-to.
Chicken gizzards are the star of this recipe, offering a unique texture and flavor that's rich and earthy. Buttermilk tenderizes the gizzards, infusing them with a subtle tang while prepping them for the perfect fry. The flour forms the base of our crispy coating, while cayenne pepper and garlic powder bring the heat and depth of flavor. Black pepper and salt add a final touch of seasoning, enhancing the overall taste. Finally, vegetable oil is our trusty frying companion, ensuring a golden, crunchy finish.
These spicy gizzards pair wonderfully with a side of creamy coleslaw, which adds a cool, crunchy contrast. For a heartier meal, serve them alongside a bowl of mashed potatoes or Southern-style greens. And don't forget a cold beverage to wash down the heat!
First things first, let's get those chicken gizzards cleaned up. Rinse them thoroughly under cold running water. This step is crucial to remove any grit or debris. Once they're squeaky clean, it's time for a buttermilk bath. Soak the gizzards in a bowl of buttermilk for at least 2 hours in the fridge. This soak not only tenderizes the gizzards but also gives them a slight tang that pairs beautifully with the spices.
While the gizzards are chilling, mix up your seasoned flour. In a separate bowl, combine flour, cayenne pepper, garlic powder, black pepper, and salt. This blend is what gives the gizzards their spicy, crispy coating.
When you're ready to fry, heat up some vegetable oil in a deep skillet over medium-high heat. You'll want enough oil to submerge the gizzards about halfway. Remove the gizzards from the buttermilk and let any excess drip off before dredging them in the flour mixture. Give each piece a good coating.
Now, it's time to fry! Carefully place the gizzards in the hot oil, working in batches to avoid overcrowding. Fry them for about 5-7 minutes, turning occasionally, until they're golden brown and crispy. Once done, let them drain on paper towels to soak up any excess oil.
Finally, garnish your crispy creations with some lemon slices and fresh parsley. The lemon adds a bright, citrusy contrast to the heat, while the parsley adds a touch of color and freshness.
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