Fried Chicken Gizzards
Ingredients
1 lb chicken gizzards, cleaned and trimmed
2 cups buttermilk
1 ½ cups all-purpose flour
½ cup cornstarch
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
½ tsp cayenne pepper (optional)
Vegetable oil for frying
Instructions
Rinse the chicken gizzards and pat them dry. Place them in a bowl with buttermilk, cover, and refrigerate for at least 2 hours or overnight for extra tenderness.
In a separate bowl, mix flour, cornstarch, salt, black pepper, garlic powder, onion powder, paprika, and cayenne.
Heat about 2 inches of vegetable oil in a deep pan to 350°F (175°C).
Remove gizzards from buttermilk, letting excess drip off, then coat well in the seasoned flour mixture. Press the coating on firmly for extra crispiness.
Fry in batches for 4–6 minutes until deep golden brown and crispy. Make sure they are cooked through and tender inside.
Transfer to a paper towel-lined plate to drain excess oil and serve immediately.
