🍗 Southern Fried Chicken Gizzards
🕒 Prep Time: 20 min (plus 1–2 hrs for soaking)
⏱️ Cook Time: 30–40 min
🍽️ Serves: 4–6
Ingredients
For Tenderizing:
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1 lb chicken gizzards, cleaned and trimmed
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1 cup buttermilk (or whole milk with 1 tbsp vinegar)
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1 tsp hot sauce (optional)
For Boiling (Pre-cook):
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3 cups water or chicken broth
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1 bay leaf
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1/2 tsp salt
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1/4 tsp black pepper
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1/4 tsp garlic powder (optional)
For Breading & Frying:
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1 1/2 cups all-purpose flour
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1/2 cup cornmeal (optional for extra crunch)
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1 tsp salt
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1 tsp garlic powder
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1/2 tsp paprika
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1/2 tsp black pepper
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1/4 tsp cayenne pepper (optional for heat)
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Vegetable oil for frying
Instructions
1. Soak the Gizzards:
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Rinse gizzards thoroughly. Place in a bowl with buttermilk and hot sauce. Cover and refrigerate for 1–2 hours to tenderize and reduce gamey flavor.
2. Pre-cook (Optional but Recommended):
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Drain and rinse gizzards. Place in a pot with water or broth, bay leaf, salt, pepper, and garlic powder.
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Bring to a boil, then reduce to a simmer for 30–40 minutes or until gizzards are fork-tender.
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Drain and let cool slightly.
3. Bread the Gizzards:
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In a shallow dish, mix flour, cornmeal (if using), salt, and spices.
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Toss boiled gizzards in the flour mixture until well coated. For extra crispy texture, dip them back in buttermilk and dredge again in flour.
4. Fry:
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Heat oil in a deep skillet or fryer to 350°F (175°C).
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Fry gizzards in batches for 3–5 minutes until golden brown and crispy. Avoid overcrowding.
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Drain on paper towels.
5. Serve:
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Serve hot with dipping sauces like ranch, hot sauce, or honey mustard.
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Great with fries, coleslaw, or collard greens.
📝 Tips:
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Tenderness is key—don’t skip the boiling step unless you like a firmer chew.
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You can air-fry or oven-bake for a lighter version, though results won’t be quite as crispy.
Want a spicy version or air fryer method?
