You’re in for a treat with this crispy, flavorful fried chicken gizzard recipe that’s sure to become a favorite.
Why This Recipe Works
- The buttermilk marinade tenderizes the gizzards, ensuring they’re juicy and not tough.
- A double coating of flour and spices gives an extra crispy exterior that’s packed with flavor.
- Frying at the right temperature ensures a golden brown finish without being greasy.
Ingredients
- 1 pound chicken gizzards, cleaned and trimmed
- 2 cups buttermilk
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- Salt and pepper to taste
- Vegetable oil for frying
Equipment Needed
- Deep fryer or heavy-bottomed pot
- Thermometer
- Mixing bowls
- Tongs
- Paper towels
Instructions
Marinate the Gizzards
Start by soaking the chicken gizzards in buttermilk for at least 4 hours, or overnight for best results. This step is crucial for tenderizing the gizzards. Tip: Adding a dash of hot sauce to the buttermilk can give an extra kick of flavor.
Prepare the Coating
In a large bowl, mix together the flour, garlic powder, onion powder, paprika, salt, and pepper. This blend will create the perfect crispy coating. Tip: For an even crispier texture, you can add a tablespoon of cornstarch to the flour mixture.
Heat the Oil
Fill your deep fryer or pot with enough oil to cover the gizzards and heat to 375°F. Maintaining the right temperature is key to avoiding greasy gizzards.
Fry to Perfection
Dredge the marinated gizzards in the flour mixture, shaking off any excess. Fry in batches to avoid overcrowding, about 5-7 minutes, until golden brown and crispy. Tip: Let them drain on paper towels to remove excess oil.
Serve Immediately
Enjoy your crispy fried chicken gizzards hot, with your favorite dipping sauce on the side. They’re best served fresh out of the fryer.
Tips and Tricks
For those looking to elevate their fried chicken gizzard game, consider brining the gizzards before marinating to ensure maximum tenderness. Experimenting with different spices in the flour mixture can also add unique flavors. Always use a thermometer to monitor oil temperature, as fluctuations can affect the cooking process. Lastly, letting the coated gizzards sit for a few minutes before frying can help the coating adhere better.
Recipe Variations
- Spicy Version: Add cayenne pepper or chili powder to the flour mixture for a spicy kick.
- Herb-Infused: Mix in dried herbs like thyme or rosemary into the flour for an aromatic twist.
- Gluten-Free: Substitute the all-purpose flour with a gluten-free blend for a celiac-friendly option.
Frequently Asked Questions
Can I bake the gizzards instead of frying?
Yes, for a healthier option, you can bake the gizzards at 400°F for about 25-30 minutes. However, they won’t be as crispy as the fried version.
How do I know when the gizzards are fully cooked?
The gizzards should reach an internal temperature of 165°F. They’ll also be golden brown and crispy on the outside.
Can I use something other than buttermilk for marinating?
If you don’t have buttermilk, you can use regular milk mixed with a tablespoon of vinegar or lemon juice as a substitute. It won’t be as tenderizing but will work in a pinch.
Summary
This fried chicken gizzard recipe delivers crispy, flavorful results with a tender interior. Perfect for those who love Southern cuisine or are looking to try something new.
