Fried Chicken Gizzards

Of course! Here is a complete, detailed recipe for Fried Chicken Gizzards based on the ingredients you provided. This method ensures they are tender on the inside and incredibly crispy on the outside.

Fried Chicken Gizzards

This recipe transforms chicken gizzards into a Southern-style delicacy: well-seasoned, tender, and perfectly crispy.

Yields: 2-3 servings

Prep Time: 15 minutes (+ 1-4 hours for marinating)

Cook Time: 20-30 minutes

For the Gizzards & Marinade:

1 lb chicken gizzards, cleaned and trimmed

2 cups buttermilk

1 tablespoon hot sauce (optional, but recommended)

For the Dredge:

1 1/2 cups all-purpose flour

1/2 cup cornstarch

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon paprika

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon cayenne pepper (adjust to taste)

For Frying:

2-3 cups neutral oil (vegetable, canola, or peanut oil)

Instructions

1. Tenderize and Marinate:

If your gizzards are whole, you can leave them as is or slice each one in half for quicker cooking.

In a bowl, combine the gizzards, buttermilk, and hot sauce (if using). Stir to ensure all gizzards are submerged.

Cover and refrigerate for at least 1 hour, or ideally for 3-4 hours. This step is crucial for tenderizing the gizzards.

2. Prepare the Dredge:

In a large bowl or a paper bag, whisk together the all-purpose flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.

3. Dredge the Gizzards:

Remove the gizzards from the buttermilk marinade, letting the excess drip off. Do not discard the marinade.

Working in batches, place the wet gizzards into the flour mixture. Shake the bowl or bag vigorously to coat them thoroughly.

For an extra crispy and craggy crust, take the flour-coated gizzards and dip them back into the buttermilk marinade for a few seconds, then place them back into the flour mixture for a second coat.

Press the flour onto them to ensure a good coating. This double-dredge method is the secret to the best crunch.

Place the fully coated gizzards on a wire rack or plate while you heat the oil.

4. Heat the Oil:

Pour oil into a heavy-bottomed pot, Dutch oven, or deep fryer until it’s about 2 inches deep. Heat the oil over medium-high heat to 350°F (175°C).

Use a deep-fry or candy thermometer for accuracy. If you don’t have one, test the oil by dropping a small pinch of flour into it; if it sizzles immediately, it’s ready.

5. Fry the Gizzards:

Carefully lower the gizzards into the hot oil in batches. Do not overcrowd the pot, as this will drop the oil temperature and make them greasy.

Fry for 5-8 minutes, turning occasionally, until they are deep golden brown and crispy.

The key to tender gizzards is a lower temperature that cooks them through without burning the coating. If they are browning too quickly, reduce the heat slightly.

6. Drain and Serve:

Use a slotted spoon or spider strainer to remove the gizzards from the oil.

Let them drain on a wire rack set over a baking sheet (this keeps them crispy). Avoid draining on paper towels, as they can get soggy.

Season immediately with a little extra salt while they are still hot.

Serve hot with your favorite dipping sauces like ranch, honey mustard, or comeback sauce.

Tips for Success:

Cleaning: Ensure gizzards are well-cleaned. Sometimes a silvery membrane is left; you can trim it off with a sharp knife if desired.

Low and Slow (Optional Pre-Cook): For the most tender result, some cooks prefer to simmer the marinated gizzards in water or broth for 60-90 minutes until fork-tender before dredging and frying.

This guarantees tenderness but adds significant time.

Don’t Overcrowd: This is the most important rule for frying. Frying in small batches is essential for a crispy crust.

Keeping Warm: If frying in batches, keep finished gizzards crispy in a single layer on a wire rack in a 200°F (95°C) oven while you finish the rest.

Enjoy your delicious, homemade fried gizzards! They are a true Southern comfort food classic.

Of course! Here are more ways to elevate your fried chicken gizzards, including serving suggestions, a key tenderizing technique, and a flavor variation.

1. The “Guaranteed Tender” Pre-Cook Method

The biggest challenge with gizzards is achieving a tender interior without burning the coating. This method solves that.

After marinating, drain the gizzards from the buttermilk.

Place them in a pot and cover with water or chicken broth. Add a quartered onion, a few garlic cloves, and a bay leaf if you like.

Bring to a boil, then reduce the heat to a simmer. Cover and cook for 60 to 90 minutes, or until they are fork-tender.

Drain thoroughly and let them cool slightly.

Then, proceed with the dredging and frying steps. Since they are already cooked, you only need to fry them for 2-4 minutes until the coating is golden brown and crispy. This is the foolproof method for the most tender result.

2. Flavor Variation: “Nashville Hot” Gizzards

Turn your gizzards into a spicy, sweet, and crispy sensation.

After frying, place them in a large bowl.

In a small saucepan, heat 1/4 cup of the hot frying oil (be careful!).

Whisk in 2 tablespoons cayenne pepper, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon brown sugar, and a pinch of salt.

Immediately pour the spicy oil over the fried gizzards in the bowl and toss vigorously to coat every piece.

3. Serving Suggestions & Dipping Sauces

The perfect sides and dips complete the meal.

Classic Southern Sides:

Creamy Coleslaw: The cool, creamy texture is a perfect contrast to the hot, crunchy gizzards.

Collard Greens: Slowly cooked with a ham hock for authentic flavor.

Macaroni and Cheese: The ultimate comfort food pairing.

Baked Beans: Their sweet and savory profile pairs wonderfully.

French Fries or Potato Salad: Classic picnic and diner fare.

Dipping Sauces:

Comeback Sauce: A Southern favorite! It’s a tangy, slightly spicy, creamy sauce similar to a remoulade.

Quick Recipe: Mix 1/2 cup mayo, 2 tbsp ketchup, 1 tbsp hot sauce, 1 tsp Worcestershire sauce, 1/2 tsp garlic powder, and a pinch of black pepper.

Horseradish Cream: Adds a sharp, zesty kick.

Quick Recipe: Mix 1/2 cup sour cream with 1-2 tbsp prepared horseradish, a squeeze of lemon juice, and salt.

Vinegar-Based Hot Sauce: The simple, sharp acidity cuts through the richness perfectly.

4. Leftover Idea: Gizzard Po’ Boy

Don’t let any leftovers go to waste!

Split a French baguette or sub roll and spread both sides with mayo or comeback sauce.

Pile the cold (or reheated) fried gizzards onto the bread.

Top with shredded lettuce, sliced tomatoes, and pickles.

Drizzle with a little more hot sauce. You’ve just created a incredible Southern sandwich.

Enjoy your culinary adventure with this underrated delicacy