Southern Fried Chicken Gizzards Recipe

Chicken gizzards: These are the muscular part of a chicken's stomach and are known for their unique texture and flavor.

Buttermilk: This tangy liquid helps tenderize the gizzards and adds a subtle flavor.

All-purpose flour: Used for dredging, it creates a crispy coating when fried.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a mild heat and depth to the seasoning.

Garlic powder: Infuses the gizzards with a savory, aromatic flavor.

Paprika: Provides a mild, smoky flavor and a touch of color.

Vegetable oil: Essential for frying, it ensures the gizzards cook evenly and become crispy.

When preparing chicken gizzards, it's crucial to ensure they are thoroughly cleaned to remove any grit or impurities. Soaking them in buttermilk not only tenderizes the gizzards but also helps to infuse them with a subtle tangy flavor. For an extra crispy coating, double dredge the gizzards by dipping them back into the buttermilk after the first flour coating and then re-coating them with the flour mixture. This creates a thicker crust that fries up beautifully golden and crunchy. Always fry in small batches to maintain the oil temperature and ensure even cooking.

• chicken gizzards - Substitute with chicken livers: Chicken livers have a similar texture and flavor profile, making them a suitable alternative for fried dishes.

• buttermilk - Substitute with milk and lemon juice: Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar to mimic the tangy flavor and acidity of buttermilk.

• all-purpose flour - Substitute with cornstarch: Cornstarch can provide a similar crispy coating when frying, though you may need to adjust the amount used.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor along with a bit of umami, but use it sparingly to avoid overpowering the dish.

• black pepper - Substitute with white pepper: White pepper has a similar heat and flavor profile but is slightly milder and less pungent.

• garlic powder - Substitute with onion powder: Onion powder can provide a similar depth of flavor, though it will have a slightly different taste.

• paprika - Substitute with cayenne pepper: Cayenne pepper will add a similar color and a bit more heat, so use it sparingly if you don't want the dish to be too spicy.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it a good alternative for frying.

• Allow the chicken gizzards to cool completely before storing. This prevents condensation, which can make them soggy.
• Transfer the cooled gizzards to an airtight container or a resealable plastic bag. If using a bag, squeeze out as much air as possible to maintain freshness.
• Store the container or bag in the refrigerator if you plan to consume the gizzards within 3-4 days. For longer storage, place them in the freezer.
• To freeze, lay the gizzards in a single layer on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a resealable plastic bag or airtight container. This prevents them from sticking together.
• Label the container or bag with the date to keep track of their freshness. Frozen gizzards can be stored for up to 3 months.
• When ready to reheat, thaw the gizzards in the refrigerator overnight if frozen. Reheat in an oven preheated to 350°F (175°C) for about 10-15 minutes, or until heated through and crispy. Alternatively, use an air fryer for a quicker and crispier result.
• Avoid microwaving the gizzards as it can make them rubbery and less enjoyable.

• Preheat your oven to 350°F (175°C). Arrange the chicken gizzards on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent them from drying out. Bake for about 10-15 minutes, or until they are heated through and crispy again.

• For a quicker method, use an air fryer. Preheat the air fryer to 350°F (175°C). Place the chicken gizzards in a single layer in the air fryer basket. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• If you prefer using the stovetop, heat a skillet over medium heat and add a small amount of vegetable oil. Once the oil is hot, add the chicken gizzards and cook for about 3-5 minutes, turning occasionally until they are heated through and crispy.

• For microwave reheating, place the chicken gizzards on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Heat on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated. Note that this method may not retain the crispiness as well as the other methods.

• Mixing bowl: Use this to combine the flour, salt, black pepper, garlic powder, and paprika.

• Deep fryer: This is essential for heating the vegetable oil to the correct temperature and frying the gizzards.

• Paper towels: These are used to drain the excess oil from the fried gizzards, ensuring they remain crispy.

• Tongs: Handy for safely placing the gizzards into the hot oil and removing them once they are cooked.

• Measuring cups: These are used to measure out the buttermilk, flour, and vegetable oil accurately.

• Measuring spoons: These are used to measure the salt, black pepper, garlic powder, and paprika.

• Refrigerator: Necessary for soaking the gizzards in buttermilk for at least 2 hours or overnight.

• Plate: Use this to hold the dredged gizzards before frying.

• Whisk: Useful for mixing the flour and spices together evenly.

Marinate ahead: Soak the chicken gizzards in buttermilk the night before to save time on the day of cooking.

Pre-mix coating: Combine the flour mixture ingredients in advance and store in an airtight container.

Batch fry: Use a large deep fryer to cook multiple gizzards at once, reducing overall frying time.

Use a thermometer: Ensure the oil is at the right temperature quickly with a kitchen thermometer, avoiding guesswork.

Drain efficiently: Prepare a large tray with paper towels to drain multiple batches simultaneously.