Of course! Fried chicken gizzards are a beloved Southern classic, a budget-friendly delicacy prized for their robust, meaty flavor and unique texture—tender on the inside with a crispy, seasoned crust.
Here’s a comprehensive guide to making them perfectly at home.
Southern Fried Chicken Gizzards
The key to tender fried gizzards is a two-step process: a long, gentle simmer before frying. This breaks down their tough muscle fibers, ensuring they aren’t rubbery.
—
Ingredients:
For Pre-Cooking the Gizzards:
· 1 lb (about 450g) chicken gizzards
· 4 cups water or chicken broth
· 1 small onion, quartered
· 2 cloves garlic, smashed
· 1 teaspoon salt
· 1 teaspoon black peppercorns
· 1 bay leaf (optional)
For the Buttermilk Soak:
· 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar or lemon juice, let sit 5 mins)
· 1 tablespoon hot sauce (like Louisiana or Crystal)
For the Dredging Flour:
· 1 cup all-purpose flour
· 2 teaspoons seasoned salt (like Lawry’s) or Creole seasoning (like Tony Chachere’s)
· 1 teaspoon garlic powder
· 1 teaspoon onion powder
· ½ teaspoon paprika (adds color and flavor)
· ½ teaspoon black pepper
· ¼ teaspoon cayenne pepper (optional, for heat)
For Frying:
· Vegetable oil, canola oil, or peanut oil for frying
—
Instructions:
1. Tenderize (The Most Important Step!):
· Rinse the gizzards under cold water and trim away any obvious tough membranes or excess fat.
· Place them in a medium pot with the water or broth, onion, garlic, salt, peppercorns, and bay leaf.
· Bring to a boil, then reduce the heat to low, cover, and let it simmer gently for 1.5 to 2 hours until tender. You should be able to pierce one easily with a fork.
· Drain the gizzards thoroughly and let them cool slightly. Discard the cooking liquid and aromatics.
2. Marinate:
· In a bowl, combine the buttermilk and hot sauce.
· Add the cooled, parboiled gizzards to the buttermilk mixture, ensuring they are all submerged. Cover and refrigerate for at least 30 minutes (or up to 4 hours). This adds flavor and helps the flour coating stick.
3. Prepare the Dredge:
· In a shallow bowl or paper bag, whisk together the flour and all the seasonings (seasoned salt, garlic powder, onion powder, paprika, black pepper, cayenne).
4. Dredge the Gizzards:
· Remove a handful of gizzards from the buttermilk, letting the excess drip off.
· Toss them in the seasoned flour mixture, pressing and shaking to ensure they are thoroughly coated. Place them on a plate or wire rack as you work.
· Pro Tip for Extra Crunch: Let the coated gizzards sit for 5-10 minutes before frying. This allows the coating to set and results in a crisper crust.
5. Fry to Perfection:
· Pour oil into a heavy-duty skillet (cast iron is ideal) to a depth of about ½ inch. Heat the oil over medium-high heat to 350°F (175°C).*
· Working in batches to avoid overcrowding (which drops the oil temperature and makes them greasy), carefully place the gizzards in the hot oil.
· Fry for 3-5 minutes, turning occasionally, until deep golden brown and incredibly crispy.
· Remove with a slotted spoon and drain on a wire rack set over a baking sheet. Do not drain on paper towels, as this can make the bottom side soggy.
*No Thermometer? Test the oil by dropping a pinch of flour into it. If it sizzles immediately, it’s ready.
6. Serve:
· Serve immediately while hot and crispy! They are fantastic with:
· Classic Southern sides: Creamy grits, collard greens, mac and cheese, or black-eyed peas.
· Dipping sauces: Ranch dressing, honey mustard, or a comeback sauce.
· Simply: With a wedge of lemon and a sprinkle of extra salt.
—
Chef’s Notes & Tips for Success:
· Patience is a Virtue: Do not skip or shorten the simmering step. This is non-negotiable for tender gizzards. A pressure cooker can speed this up to about 20-25 minutes on high pressure.
· Season Generously: Gizzards can handle bold flavors. Don’t be shy with the seasonings in your flour.
· Double-Dip for Extra Thick Crust: For an even thicker, craggier crust, after the first dredge in flour, dip the gizzards back into the buttermilk and then into the flour mixture a second time.
· Keeping Them Warm: If frying in batches, keep finished gizzards crispy in a 200°F (95°C) oven on a wire rack while you finish the rest.
· Leftovers: They are best eaten immediately but can be stored in the fridge for up to 2 days. Re-crisp them in an air fryer or a 375°F (190°C) oven for best results.
Enjoy your delicious taste of Southern tradition