Chicken Gizzards
Ingredients:
1 pound (450 g) chicken gizzards, cleaned and trimmed
2 cups buttermilk (or milk with 1 tbsp lemon juice)
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika (optional: smoked paprika for extra flavor)
½ teaspoon cayenne pepper (optional, for heat)
2 large eggs
Vegetable oil (for frying)
Instructions:
- Marinate the Gizzards
Place the cleaned chicken gizzards in a bowl.
Pour buttermilk over them, cover, and refrigerate for at least 2 hours (or overnight for more tenderness).
- Prepare the Coating
In a large bowl, mix the flour, salt, pepper, garlic powder, onion powder, paprika, and cayenne.
- Set Up the Dredging Station
Beat the eggs in a small bowl.
Remove gizzards from the buttermilk. Dip each piece first into flour, then egg, then flour again for a crispy coating.
- Fry the Gizzards
Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
Fry the gizzards in small batches until golden brown and crispy (about 5–7 minutes).
Place on paper towels to drain excess oil.
- Serve
Enjoy hot with dipping sauces like ranch, hot sauce, or honey mustard.
