📝 About This Recipe
A cornerstone of American Soul Food, these fried gizzards are a masterclass in texture and deep, savory flavor. Marinated in seasoned buttermilk and double-dredged in a spiced flour coating, they are transformed from a humble cut into golden, crunchy nuggets of pure comfort. Each bite offers a satisfying snap and a tender interior that pays homage to the rich culinary heritage of the American South.
🥗 Ingredients
The Gizzards
- 2 pounds Chicken gizzards (cleaned and trimmed of excess silver skin)
- 4 cups Chicken broth (low sodium)
- 1 Bay leaf
The Marinade
- 1.5 cups Buttermilk (full fat preferred)
- 2 tablespoons Hot sauce (Louisiana style)
- 1 large Egg (beaten)
- 1 teaspoon Garlic powder
The Seasoned Flour
- 2 cups All-purpose flour
- 1/2 cup Cornstarch (for extra crunch)
- 1 tablespoon Smoked paprika
- 1 tablespoon Onion powder
- 2 teaspoons Black pepper (freshly ground)
- 1/2 teaspoon Cayenne pepper (adjust for heat preference)
- 2 teaspoons Kosher salt
Frying
- 1 quart Peanut oil or Vegetable oil (for deep frying)
👨🍳 Instructions
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1
Rinse the gizzards thoroughly under cold water. Place them in a medium pot and cover with chicken broth and the bay leaf.
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2
Bring to a boil, then reduce heat to a simmer. Cook the gizzards for 15-20 minutes. This pre-boiling ensures they are tender rather than rubbery when fried.
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3
Drain the gizzards and let them cool slightly. Discard the bay leaf.
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4
In a large bowl, whisk together the buttermilk, beaten egg, hot sauce, and 1 teaspoon of garlic powder.
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5
Add the par-boiled gizzards to the buttermilk mixture. Cover and refrigerate for at least 2 hours (or up to overnight) to tenderize the meat.
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6
In a large brown paper bag or a wide shallow dish, combine the flour, cornstarch, smoked paprika, onion powder, black pepper, cayenne, and salt. Shake or whisk to mix thoroughly.
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7
Fill a heavy-bottomed cast iron skillet or a deep fryer with oil to a depth of 2-3 inches. Heat the oil to 350°F (175°C).
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8
Remove a handful of gizzards from the buttermilk, allowing excess to drip off, and drop them into the flour mixture.
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9
Toss well to coat. For an extra thick crust, dip them back into the buttermilk briefly and then into the flour a second time.
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10
Place the coated gizzards on a wire rack for 5 minutes before frying; this helps the coating adhere and prevents it from falling off in the oil.
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11
Fry the gizzards in batches to avoid crowding the pan, which drops the oil temperature. Fry for 5-7 minutes until they are a deep golden brown and crispy.
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12
Use a slotted spoon to remove the gizzards and drain them on a wire rack set over paper towels.
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13
Immediately sprinkle with a tiny pinch of extra salt while hot. Serve warm.
💡 Chef's Tips
Don't skip the par-boiling step; it is the secret to making gizzards tender rather than impossible to chew. Maintain your oil temperature at 350°F—if it's too low, the gizzards will be greasy; too high, and the crust will burn before the inside is perfect. Using a paper bag to shake the gizzards in the flour provides the most even, 'craggy' coating. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice to 1.5 cups of regular milk and letting it sit for 10 minutes. For the best crunch, always include cornstarch in your flour dredge.
🍽️ Serving Suggestions
Serve in a basket lined with wax paper alongside a ramekin of spicy remoulade or honey mustard. Pair with classic soul food sides like collard greens and buttery cornbread. Serve as an appetizer with ice-cold sweet tea or a crisp lager to cut through the richness. A dash of extra hot sauce or a squeeze of fresh lemon over the top adds a bright acidity that elevates the dish.