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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 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
- Oil for deep frying (vegetable or canola)
Directions:
- Tenderize the Gizzards:
Place gizzards in a pot, cover with water, and simmer for about 1 hour until tender. Drain and let cool slightly. - Marinate in Buttermilk:
Place cooked gizzards in a bowl and cover with buttermilk. Let soak for at least 1 hour (or overnight in the fridge for best results). - Prepare the Dredge:
In a shallow dish, combine flour, cornstarch, garlic powder, onion powder, paprika, cayenne, salt, and pepper. - Coat the Gizzards:
Remove gizzards from buttermilk, letting excess drip off. Dredge in the flour mixture, pressing well to coat each piece thoroughly. Let rest for 10–15 minutes to help the coating stick. - Fry to Crispy Perfection:
Heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry gizzards in batches for 3–4 minutes, or until golden brown and crispy. Do not overcrowd the pan. - Drain and Serve:
Drain on a paper towel–lined plate. Serve hot with your favorite dipping sauce—ranch, hot sauce, or honey mustard all work great!
Nutritional Information:
⏰ Prep Time: 15 mins (plus marinating) | 🔥 Cook Time: 1 hr 15 mins (includes simmering) | ⏳ Total Time: ~1.5–2 hrs
⚡ Calories per serving: Approx. 290 | 🍽️ Servings: 4
