For the Gizzards
1 lb chicken gizzards, cleaned and patted very dry
Salt & black pepper, to taste
Optional: Pinch of paprika or cayenne for extra warmth
For the Buttermilk Marinade
1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar, let sit 5 mins)
1 tbsp hot sauce (Frank’s RedHot or Crystal)
1 tsp garlic powder
1 tsp onion powder
For the Seasoned Flour Coating
1½ cups all-purpose flour
1 tsp dried thyme
1 tsp dried oregano
1 tsp ground mustard
½ tsp cayenne pepper (adjust to heat preference)
1 tsp salt
½ tsp black pepper
For Frying
4–6 cups vegetable oil (or peanut oil)
Heavy-bottomed Dutch oven or cast-iron skillet
💡 Pro tip: Ask your butcher for pre-cleaned gizzards—or clean them yourself by removing the inner lining and silverskin.
👩🍳 Step-by-Step Instructions (The Southern Way)
Step 1: Marinate (Minimum 2 Hours, Overnight Ideal)
In a bowl, whisk buttermilk, hot sauce, garlic powder, and onion powder.
Add gizzards, coat well, cover, and refrigerate at least 2 hours (overnight = deeper flavor and tenderness).
Step 2: Prep the Coating
In a shallow dish, mix all flour and spices thoroughly.
Set up a dredging station:
→ Bowl 1: seasoned flour
→ Bowl 2: marinated gizzards (drain excess buttermilk)
Step 3: Double-Dredge for Extra Crunch (Optional but Recommended!)
Dredge each gizzard in flour → shake off excess → dip back in buttermilk → coat again in flour.
Let coated gizzards rest 10 minutes on a wire rack—this helps coating adhere.
Step 4: Fry to Golden Perfection
Heat oil to 350°F (175°C) in a deep skillet (oil should be 2–3 inches deep).
Fry gizzards in small batches (don’t crowd!) for 6–8 minutes, turning occasionally, until deep golden brown and crispy.
Internal temp should reach 165°F.
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