Description
Southern-style chicken gizzards simmered until tender, marinated in buttermilk, then fried until golden and crispy. A comforting classic from Grandma’s kitchen.
Ingredients
1.5 lbs chicken gizzards, cleaned and trimmed
4 cups water or chicken broth
1 onion, quartered
3 garlic cloves, smashed
1 bay leaf
1 tsp salt
½ tsp black pepper
2 cups buttermilk
1 tsp hot sauce (optional)
2 cups all-purpose flour
1 tsp paprika
½ tsp garlic powder
½ tsp cayenne pepper (optional)
1 tsp salt
½ tsp black pepper
Vegetable oil for deep frying
Instructions
1. Rinse and trim the chicken gizzards thoroughly.
2. In a pot, combine gizzards, water, onion, garlic, bay leaf, salt, and pepper. Bring to a boil, then reduce to a simmer.
3. Simmer for 45–60 minutes until gizzards are tender. Drain and let cool slightly.
4. Place gizzards in a bowl with buttermilk and hot sauce (if using). Cover and refrigerate for at least 1 hour.
5. Mix flour, paprika, garlic powder, cayenne, salt, and black pepper in a separate bowl.
6. Remove gizzards from marinade. Coat thoroughly in seasoned flour.
7. (Optional) For extra crispiness, dip back in buttermilk and dredge again in flour.
8. Heat oil in a deep skillet or fryer to 350°F (175°C).
9. Fry gizzards in batches for 4–5 minutes or until golden and crispy.
10. Remove and drain on paper towels. Serve hot with your favorite sides or sauces.
Notes
Boil gizzards first to ensure they’re tender before frying.
Double-dredging adds an extra crunchy coating.
Store leftovers in the fridge for up to 3 days.
Reheat in oven or air fryer for best texture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Southern Recipes
- Method: Boiling, Frying
- Cuisine: American Southern