📝 About This Recipe
A true Southern delicacy, these chicken gizzards are transformed from a humble cut into a golden, crunchy masterpiece. By simmering them until tender before a long soak in seasoned buttermilk, we ensure every bite is succulent rather than tough. Tossed in a heavily spiced flour dredge and fried to perfection, they offer a satisfying snap and a deep, savory flavor that is soul food at its finest.
🥗 Ingredients
The Gizzards & Poaching Liquid
- 2 pounds Chicken gizzards (cleaned and trimmed of excess silver skin)
- 4 cups Chicken broth (low sodium)
- 2 pieces Bay leaf
- 3 cloves Garlic (smashed)
The Buttermilk Marinade
- 1.5 cups Buttermilk (full fat preferred)
- 2 tablespoons Hot sauce (such as Crystal or Louisiana style)
- 1 Egg (large, beaten)
The Seasoned Flour Dredge
- 2 cups All-purpose flour
- 1/2 cup Cornstarch (for extra crunch)
- 1 tablespoon Smoked paprika
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 1/2 teaspoon Cayenne pepper (adjust for heat preference)
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper (freshly ground)
Frying Oil
- 1 quart Peanut or Vegetable oil (for deep frying)
👨🍳 Instructions
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1
Place the cleaned gizzards in a large pot and cover with chicken broth, smashed garlic, and bay leaves. Bring to a boil, then reduce heat to low and simmer for 35-45 minutes until the gizzards are tender when pierced with a fork.
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2
Drain the gizzards and discard the aromatics. Allow them to cool slightly to room temperature.
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3
In a large bowl, whisk together the buttermilk, beaten egg, and hot sauce. Add the cooled gizzards to this mixture, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours (or up to overnight) to tenderize.
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4
In a shallow dish or a large heavy-duty zip-top bag, combine the flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper. Whisk or shake well to distribute the spices evenly.
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5
Fill a large cast-iron skillet or deep fryer with about 2 inches of oil. Heat the oil to 350°F (175°C). Use a thermometer to ensure accuracy.
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6
Working in batches, remove gizzards from the buttermilk marinade, allowing excess to drip off, and drop them into the flour mixture.
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7
Toss the gizzards vigorously in the flour dredge, pressing the flour into the meat to create those craggy, crispy bits.
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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. Immediately sprinkle with a tiny pinch of extra salt while hot.
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11
Repeat the process with the remaining batches, allowing the oil to return to 350°F between each set.
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12
Serve immediately while steaming hot for the best texture and flavor.
💡 Chef's Tips
Pre-boiling is the secret to success; skipping this step often results in rubbery gizzards that are hard to chew. For extra-craggy crust, drizzle 2 tablespoons of the buttermilk marinade into the flour mixture and rub it in with your fingers before dredging. Always use a wire rack for draining rather than paper towels to prevent the bottom of the gizzards from becoming soggy. Keep your oil temperature consistent; if the oil gets too hot, the coating burns before the inside is ready; too cool, and they soak up grease. If you like it spicy, increase the cayenne pepper or add a teaspoon of white pepper to the flour dredge.
🍽️ Serving Suggestions
Serve with a side of creamy honey mustard or spicy remoulade sauce for dipping. Pair with a cold, crisp lager or a sweet iced tea to cut through the richness of the fry. Accompany with classic Southern sides like coleslaw, collard greens, or cornbread. Serve in a basket lined with parchment paper for a rustic, pub-style presentation. A squeeze of fresh lemon juice over the top just before eating adds a bright acidity that elevates the dish.