Ingredients
1 pound chicken gizzards
1 cup buttermilk
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Salt and pepper to taste
Oil for frying
Directions
- Give your chicken gizzards a good rinse, then place them in a bowl. Pour the buttermilk over the gizzards, making sure they’re well coated. Let them soak and marinate for at least an hour—longer if you have the time for extra tenderness.
- While the gizzards are marinating, mix together the flour, garlic powder, onion powder, paprika, salt, and pepper in a separate bowl. This is going to give your gizzards that classic Southern flavor.
- Pour enough oil into a deep skillet so you can fry the gizzards without crowding, and heat it over medium-high heat.
- Once your gizzards have finished marinating, take them out of the buttermilk and let any excess drip off. Dredge each piece thoroughly in the seasoned flour mixture.
- Working in batches if needed, fry the gizzards in the hot oil until they’re golden brown and cooked through, about 5 to 7 minutes per batch. Turn them occasionally for an even crisp.
- Lift the fried gizzards out of the oil and let them drain briefly on paper towels. Serve them nice and hot—these are best enjoyed fresh out of the skillet.