Fried Chicken Gizzards

Print Recipe

Prep Time 25

Cook Time 40

Resting Time 20

Total Time 1 25

Servings

Calories 375

Ingredients

1 ½ pounds of chicken gizzards
2 cups buttermilk
1 ½ tsp sea salt
1 large whole egg
2 ½ Tbsp whole milk
½ cup all-purpose flour
½ cup panko bread crumbs
½ tsp sea salt
½ tsp sweet paprika
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp freshly ground black pepper
Neutral vegetable oil for frying canola, avocado, or sunflower

Instructions

All ingredients ready? Let's begin!
Rinse the gizzards under cold running water and drain them in a colander. Trim any excess yellow fat or tough sinew from the gizzards. Cut them in half for bite-size nuggets, if desired.
Place the cleaned gizzards in a large bowl and cover with the buttermilk. Set aside for 15 to 20 minutes. Rinse under cold water and drain.
Place the gizzards in a saucepot and cover them with water. Season the water with 1-1/2 teaspoons of salt. Turn the heat to high. When the water comes to a boil, lower the heat to a rolling simmer (medium-low). Cover the pot and simmer for 30 minutes or until the gizzards are fork-tender.
While the gizzards are cooking, prepare your dredging station. In a shallow bowl or pie plate, whisk together the egg and milk.
In another shallow bowl, whisk together the flour, breadcrumbs, salt, paprika, garlic powder, onion powder, and pepper.
Drain the cooked gizzards in a colander and set aside until cool enough to handle. Meanwhile, heat about 1-1/2-inches of oil in a skillet over medium-high heat to 375°F, hot but not smoking.
Using the wet/dry hand method, dunk the gizzards in the egg bath with one hand, and then in the breading mixture with the dry hand until completely coated, a few at a time.
Add the gizzards to the hot oil. As soon as the oil bubbles, turn the heat down to medium. Cook the gizzards, turning over halfway, until golden brown and crisp. This can take up to 10 minutes, being mindful that the gizzards are already cooked. You are looking for a crunchy coating and hot gizzard inside.
Drain the gizzards on paper towels or a brown paper bag. Season lightly with salt, if desired.
Serve while hot with classic southern sides, such as corn fritters and braised collard greens with bacon.

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