Absolutely! Fried Chicken Gizzards are a Southern-style delicacy — crispy on the outside, tender and flavorful on the inside. When done right, they’re downright addictive!
Here’s a tried-and-true recipe:
🍗 Southern Fried Chicken Gizzards
Servings: 4
Prep Time: 20 minutes
Cook Time: 45 minutes (includes simmering)
Optional Soak Time: 1–2 hours (for tenderness)
Ingredients:
For the Gizzards:
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1 lb chicken gizzards, cleaned and trimmed
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1 tsp salt
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1/2 tsp black pepper
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2 cloves garlic (smashed)
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1 small onion, quartered
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Water (for boiling or soaking)
For Frying:
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1 cup buttermilk (or whole milk + 1 tbsp vinegar)
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1–2 cups all-purpose flour
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1 tsp paprika
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1/2 tsp garlic powder
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1/2 tsp onion powder
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1/2 tsp cayenne pepper (optional, for heat)
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Salt and black pepper to taste
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Oil for deep frying (peanut, canola, or vegetable oil)
Instructions:
1. Tenderize the Gizzards (Optional but Recommended):
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Place cleaned gizzards in a saucepan.
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Add salt, pepper, garlic, onion, and enough water to cover.
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Bring to a boil, then reduce heat and simmer for 30–40 minutes until tender.
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Drain and let cool slightly.
🔸 Shortcut: If you don’t want to boil, soak gizzards in buttermilk in the fridge for 1–2 hours to help tenderize.
2. Season and Dredge:
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In a large bowl, mix flour with paprika, garlic powder, onion powder, cayenne, salt, and pepper.
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Dip boiled gizzards into buttermilk, then dredge well in the seasoned flour.
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For extra crunch: dip back into buttermilk and dredge again (double dip!).
3. Fry:
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Heat oil in a deep fryer or heavy skillet to 350°F (175°C).
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Fry gizzards in batches for 3–5 minutes, or until golden brown and crispy.
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Drain on paper towels or a wire rack.
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Sprinkle with extra salt while hot (optional).
🧂 Serve With:
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Hot sauce or ranch dressing
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Pickles or coleslaw
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Cornbread or fries
✅ Tips:
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Don’t overcrowd the fryer — it drops the oil temp and makes them soggy.
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Add a pinch of baking powder to the flour mix for extra crispiness.
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Leftovers? Reheat in an air fryer or hot oven to keep ’em crispy.