Chicken Gizzards
Ingredients:
1 pound chicken gizzards, cleaned
1 cup buttermilk
1 cup all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
Vegetable oil for frying
Instructions:
Rinse the chicken gizzards under cold water and trim away any excess fat or gristle. Place them in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer for 30 to 40 minutes until tender. Drain and let cool slightly.
Place the cooked gizzards in a bowl and cover with buttermilk. Let soak for at least 30 minutes to tenderize and add flavor.
In a shallow bowl, mix together the flour, cornmeal, salt, black pepper, garlic powder, paprika, and cayenne if using.
Remove the gizzards from the buttermilk, allowing excess to drip off, then dredge in the flour mixture, pressing gently so the coating sticks well. Let rest for 5 to 10 minutes.
Heat about 2 inches of vegetable oil in a deep skillet to 350°F. Fry the gizzards in batches for 3 to 4 minutes until golden brown and crispy.
Remove with a slotted spoon and drain on paper towels. Sprinkle lightly with salt while still hot.
Serve warm with hot sauce or ranch dressing for a classic Southern-style snack or appetizer.
