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 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1/2 tsp cayenne pepper (optional, for heat)
• 1 tsp salt
• 1/2 tsp black pepper
• Oil for frying (vegetable or peanut oil works best)
Directions :
1. Soak the gizzards:
Place the cleaned gizzards in a bowl and cover with buttermilk. Let them soak for at least 2 hours (or overnight in the fridge). This tenderizes and removes any gamey taste.
2. Prepare the coating:
In a large bowl, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, cayenne, salt, and black pepper.
3. Dredge the gizzards:
Remove the gizzards from the buttermilk, letting excess drip off. Dredge each piece in the flour mixture until well coated. For extra crunch, dip back into buttermilk and coat again in flour (double dredge).
4. Heat the oil:
In a deep skillet or fryer, heat oil to 350°F (175°C).
5. Fry the gizzards:
Fry in batches for 4–6 minutes, turning occasionally, until golden brown and crispy. Do not overcrowd the pan.
6. Drain & serve:
Remove gizzards with a slotted spoon and place on a paper towel–lined plate to drain excess oil.
7. Enjoy:
Serve hot with hot sauce, ranch, or your favorite dipping sauce
