Fried Chicken Gizzards

• Prep Time: 20 minutes

• Cook Time (Simmering): 60 to 75 minutes

• Cook Time (Frying): 6 to 8 minutes

• Total Time: ~1 hour 45 minutes

• Yield: 4 to 6 servings

• Difficulty Intensity: Medium (Requires double-dredging and temperature control for deep frying)

• Heat Intensity: Mild to Medium-Spicy (Adjustable via cayenne pepper)

Flavor Profile & Texture Expectations

• Texture: Crispy, golden-brown outer shell with a toothsome, hearty, and juicy interior.

• Flavor Profile: Savory, punchy, garlic-forward, and seasoned with smoky paprika, black pepper, and buttermilk tang.

• Best Served With: Hot sauce, garlic aioli, ranch dressing, pickle chips, and warm cornbread.

Ingredients List

For the Gizzard Tenderizing Simmer

• Cleaned chicken gizzards: 2 lbs (900g)

• Low-sodium chicken broth or water: 4 cups

• Yellow onion: 1 medium, quartered

• Garlic cloves: 4, smashed

• Bay leaves: 2 whole

• Kosher salt: 1 teaspoon

• Whole black peppercorns: 1/2 teaspoon

For the Buttermilk Marinade & Wash

• Buttermilk: 1.5 cups (or whole milk mixed with 1.5 tablespoons of lemon juice)

• Egg: 1 large

• Hot sauce (e.g., Frank’s RedHot or Louisiana style): 2 tablespoons

• Garlic powder: 1 teaspoon

• Black pepper: 1/2 teaspoon

For the Crispy Seasoned Flour Dredge

• All-purpose flour: 2 cups

• Cornstarch: 1/4 cup (crucial for maximum crunch)

• Baking powder: 1 teaspoon

• Kosher salt: 1.5 teaspoons

• Garlic powder: 1.5 teaspoons

• Onion powder: 1 teaspoon

• Smoked paprika: 1.5 teaspoons

• Cayenne pepper: 1/2 to 1 teaspoon (adjust to taste)

• Freshly cracked black pepper: 1 teaspoon

For Frying

• Frying Oil: 4 to 6 cups of high-smoke point oil (Peanut oil, vegetable oil, or canola oil)

Step-by-Step Instructions

Step 1: Cleaning & Trimming the Gizzards

1. Rinse the raw chicken gizzards under cold running water.

2. Pat them dry with paper towels. Place them on a clean cutting board.

3. Trim away any excess silver skin (the tough, shiny connective tissue) or remaining gristle using a sharp chef’s knife. If any gizzards are oversized, cut them in half so all pieces are uniform in size.

Step 2: The Tenderizing Simmer

Gizzards are working muscles and naturally tough. Skipping this step will result in a rubbery texture.

1. In a large Dutch oven or stockpot, combine the trimmed gizzards, chicken broth (or water), quartered onion, smashed garlic cloves, bay leaves, 1 teaspoon of kosher salt, and peppercorns.

2. Bring the liquid to a rolling boil over medium-high heat.

3. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer gently for 60 to 75 minutes. The gizzards should be fork-tender but not falling apart.

4. Remove the gizzards from the liquid using a slotted spoon and let them cool on a wire rack for 10 minutes. Discard the cooking liquid and aromatics.

Step 3: Preparing the Wet Marinade & Dry Flour Mixture

1. The Wet Wash: In a medium bowl, whisk together the buttermilk, egg, hot sauce, garlic powder, and black pepper until completely smooth. Add the cooled gizzards into the buttermilk mixture and let them soak for 15–20 minutes.

2. The Dry Coating: In a wide shallow dish or bowl, combine the all-purpose flour, cornstarch, baking powder, kosher salt, garlic powder, onion powder, smoked paprika, cayenne pepper, and black pepper. Whisk thoroughly to distribute all spices evenly.

Step 4: The Double-Dredging Process

1. Working in small batches, remove a handful of gizzards from the buttermilk marinade, letting excess liquid drip off.

2. Toss the gizzards into the seasoned flour mixture, pressing firming so the flour adheres to all sides and crevices.

3. Dip the gizzards back into the buttermilk bath for a split second, then coat them a second time in the flour mixture. This double-dredging technique creates extra craggy, ultra-crispy ridges.

4. Transfer the dredged gizzards to a parchment-lined baking sheet and let them rest for 10 minutes before frying. This helps the coating stick to the meat so it won’t peel off in the oil.

Step 5: High-Intensity Deep Frying

1. Pour frying oil into a heavy-bottomed Dutch oven or deep fryer until it reaches 2 to 3 inches deep.

2. Attach a deep-fry thermometer and heat the oil over medium-high heat until it reaches 375°F (190°C).

3. Carefully lower 10 to 12 gizzards into the hot oil using a metal spider or slotted spoon. Do not overcrowd the pot, as overcrowding drops the oil temperature and leads to greasy coating.

4. Fry the gizzards for 5 to 7 minutes, flipping occasionally with tongs, until the exterior turns deep golden brown and reaches an internal temperature of 165°F (74°C).

5. Remove the fried gizzards and drain them on a wire cooling rack set over a baking sheet (or a paper-towel-lined plate). Lightly sprinkle with additional kosher salt while still hot.

6. Allow the oil temperature to return to 375°F (190°C) before frying the next batch.

Pro-Tips for Perfect Results

• Don’t Rush the Simmer: The secret to melt-in-your-mouth gizzards is the low-and-slow boil prior to frying.

• Cornstarch is Secret #1: Replacing a small portion of the flour with cornstarch inhibits gluten development, delivering a lighter, crunchier bite.

• Keep Oil Temperature Stable: Maintain oil between 350°F and 375°F. If the oil drops below 335°F, the breading will absorb excess oil and become soggy.

Storage & Reheating Instructions

• Refrigeration: Store leftover fried gizzards in an airtight container lined with a paper towel for up to 3 to 4 days.

• Reheating: Reheat in an air fryer at 375°F (190°C) for 3 to 5 minutes, or in a 400°F (200°C) preheated oven on a wire rack for 8 to 10 minutes until hot and re-crisped. Avoid microwaving, as it makes the breading rubbery.

Nutritional Information

(Estimated per serving, based on 6 equal servings total)