Fried Chicken Gizzards

Here’s a full, detailed recipe for Crispy Fried Chicken Gizzards, with clear steps and tips so they turn out tender inside and crunchy outside.

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Crispy Fried Chicken Gizzards

🕒 Time

• Prep: 15 minutes

• Cooking (tenderizing): 45–60 minutes

• Frying: 10–12 minutes

• Total: ~1¼ hours

🍽 Servings

• Serves 4

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Ingredients

For the Gizzards

• 1½ pounds chicken gizzards

• Water (enough to cover gizzards)

• 1 teaspoon salt

• 1 teaspoon garlic powder

• ½ teaspoon black pepper

• 1 bay leaf (optional)

For the Coating

• 1½ cups all-purpose flour

• ½ cup cornstarch (for extra crispiness)

• 1½ teaspoons salt

• 1 teaspoon black pepper

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon cayenne pepper (optional, for heat)

For Frying

• Vegetable oil, canola oil, or peanut oil (enough for deep frying)

Optional Buttermilk Soak (Extra Tender & Flavorful)

• 1 cup buttermilk
  or

• 1 cup milk + 1 tablespoon vinegar or lemon juice

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Directions

Step 1: Clean the Gizzards

1. Rinse the gizzards under cold water.

2. Trim off any excess fat or yellow membrane.

3. Pat dry with paper towels.

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Step 2: Boil to Make Them Tender (Important!)

Gizzards are tough, so this step makes them tender.

1. Place gizzards in a pot.

2. Cover with water (about 1 inch above gizzards).

3. Add salt, garlic powder, black pepper, and bay leaf.

4. Bring to a boil, then reduce to a gentle simmer.

5. Cover and cook for 45–60 minutes, until gizzards are fork-tender.

6. Drain well and let cool slightly.

💡 Shortcut: A pressure cooker can reduce this to about 20 minutes.

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Step 3: Optional Buttermilk Soak

1. Place cooked gizzards in buttermilk.

2. Let soak for 30 minutes to 2 hours (even 15 minutes helps).

3. Drain but do not rinse.

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Step 4: Prepare the Coating

1. In a large bowl, mix:

   • Flour

   • Cornstarch

   • Salt

   • Pepper

   • Paprika

   • Garlic powder

   • Onion powder

   • Cayenne (if using)

2. Stir well to evenly combine.

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Step 5: Coat the Gizzards

1. Add gizzards to the flour mixture.

2. Toss until each piece is fully coated.

3. For extra crunch:

   • Dip coated gizzards briefly in water or milk

   • Coat again in flour

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Step 6: Fry

1. Heat oil to 350°F (175°C) in a deep pan or fryer.

2. Carefully add gizzards in small batches (do not overcrowd).

3. Fry for 3–4 minutes per side, until golden brown and crispy.

4. Remove and drain on paper towels or a wire rack.

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Serving Suggestions

• Serve hot with:

  • Hot sauce

  • Ranch dressing

  • Honey mustard

• Great as a snack, appetizer, or main dish

• Pair with fries, coleslaw, or cornbread

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Tips for Best Results

• Boiling first is key—skipping it makes gizzards chewy.

• Cornstarch makes them crispier than flour alone.

• Keep oil temperature steady for even frying.

• Season right after frying if you want extra flavor.