📝 About This Recipe
A true staple of Southern comfort food, these golden-brown morsels are a masterclass in texture and soul-satisfying flavor. By slow-simmering the gizzards before frying, we transform a traditionally tough cut into a tender, succulent treat encased in a shatteringly crisp, spiced crust. Perfectly seasoned with a hint of cayenne and garlic, they offer a savory depth that makes them the ultimate addictive snack or hearty main course.
🥗 Ingredients
The Gizzards & Poaching Liquid
- 2 pounds Chicken gizzards (cleaned and trimmed of excess silver skin)
- 4 cups Chicken broth (low sodium)
- 1 Bay leaf
- 1/2 Yellow onion (quartered)
The Buttermilk Marinade
- 1.5 cups Buttermilk (full fat preferred)
- 2 tablespoons Hot sauce (Louisiana-style)
- 1 large Egg (beaten)
The Seasoned Flour Dredge
- 2 cups All-purpose flour
- 1/2 cup Cornstarch (for extra crunch)
- 1 tablespoon Smoked paprika
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1/2 teaspoon Cayenne pepper (adjust for heat preference)
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper (freshly ground)
For Frying
- 1 quart Peanut oil or Vegetable oil (for deep frying)
👨🍳 Instructions
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1
Place the cleaned chicken gizzards in a large pot and cover with chicken broth, the quartered onion, and the bay leaf. Bring to a boil over high heat.
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2
Once boiling, reduce the heat to low, cover, and simmer for 45 to 60 minutes. This 'pre-cook' step is essential to ensure the gizzards are tender rather than rubbery.
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3
Drain the gizzards and discard the onion and bay leaf. Pat the gizzards completely dry with paper towels.
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4
In a medium bowl, whisk together the buttermilk, beaten egg, and hot sauce. Add the warm gizzards to this mixture, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour.
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5
In a large heavy-duty plastic bag or a shallow dish, combine the flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and pepper. Shake or whisk to distribute the spices evenly.
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6
Fill a large cast-iron skillet or deep fryer with about 2 inches of oil. Heat the oil to 350°F (175°C).
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7
Working in batches, remove gizzards from the buttermilk soak and drop them into the flour mixture. Shake vigorously to ensure every nook and cranny is coated.
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8
Carefully place the coated gizzards into the hot oil. Do not overcrowd the pan, as this will drop the oil temperature and result in greasy gizzards.
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9
Fry for 3-5 minutes, turning occasionally, until the coating is a deep golden brown and exceptionally crispy.
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10
Use a slotted spoon or spider strainer to remove the gizzards and place them on a wire rack set over a baking sheet to drain.
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11
Immediately sprinkle with a tiny pinch of extra salt while they are still hot to lock in the flavor.
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12
Repeat with the remaining gizzards, allowing the oil to return to 350°F between batches.
💡 Chef's Tips
The secret to tender gizzards is the pre-simmer; never skip this or they will be too tough to chew. For the ultimate crunch, let the floured gizzards rest on a tray for 5 minutes before frying to let the breading 'set'. Use a kitchen thermometer to maintain a steady oil temperature of 350°F; too hot and they burn, too cool and they get soggy. If you don't have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice to 1.5 cups of regular milk. Always trim the silver skin (the tough, shiny membrane) before cooking if your butcher hasn't already done so.
🍽️ Serving Suggestions
Serve hot with a side of creamy ranch or blue cheese dressing for dipping. Pair with a cold, crisp lager or a sweet iced tea to balance the savory spices. Accompany with classic Southern sides like coleslaw, collard greens, or cornbread. Drizzle with a little honey and extra hot sauce for a 'hot honey' twist. Serve in a paper-lined basket with lemon wedges on the side for a bright citrus finish.