Southern Fried Chicken Gizzards Recipe

Chicken gizzards: These are the muscular part of a chicken's stomach and need to be cleaned before use.

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

All-purpose flour: Used to create the crispy coating on the gizzards.

Salt: Enhances the overall flavor of the dish.

Ground black pepper: Adds a bit of heat and depth to the seasoning.

Garlic powder: Provides a savory, aromatic flavor.

Paprika: Adds a mild, sweet pepper flavor and a bit of color.

Vegetable oil: Used for frying, it needs to be able to reach high temperatures without smoking.

To ensure the chicken gizzards are tender and flavorful, consider simmering them in a pot of salted water for about 45 minutes before soaking them in buttermilk. This pre-cooking step helps break down the tough muscle fibers, resulting in a more tender bite after frying.

• chicken gizzards - Substitute with chicken thighs: Chicken thighs have a similar texture and flavor profile when fried, making them a good alternative.

• buttermilk - Substitute with plain yogurt: Plain yogurt can provide the same tangy flavor and tenderizing effect as buttermilk.

• all-purpose flour - Substitute with cornstarch: Cornstarch can create a crispier coating when frying, which is desirable for fried chicken.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a depth of umami flavor.

• ground black pepper - Substitute with white pepper: White pepper has a similar heat level but a slightly different flavor profile, which can add a unique twist.

• garlic powder - Substitute with onion powder: Onion powder provides a similar savory depth and can be used in the same quantity.

• paprika - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat but can provide a similar smoky flavor.

• vegetable oil - Substitute with peanut oil: Peanut oil has a high smoke point and neutral flavor, making it ideal for frying.

• Allow the chicken gizzards to cool completely before storing. This prevents condensation, which can make them soggy.

• Place the cooled gizzards in an airtight container or a resealable plastic bag. For extra protection, wrap them in aluminum foil before placing them in the container.

• Store the container in the refrigerator if you plan to consume the gizzards within 3-4 days. Ensure the temperature is consistently below 40°F (4°C).

• For longer storage, freeze the gizzards. Lay them out on a baking sheet in a single layer and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the gizzards to a freezer-safe bag or container. Label with the date to keep track of freshness.

• When ready to reheat, thaw the gizzards in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.

• Reheat the gizzards in an oven preheated to 350°F (175°C) for about 10-15 minutes, or until they are heated through and crispy again. Alternatively, use an air fryer for a quicker and crispier result.

• Avoid microwaving the gizzards as it can make them rubbery and less appetizing.

• Preheat your oven to 350°F (175°C). Place the leftover chicken gizzards on a baking sheet lined with aluminum foil. Cover them loosely with another piece of foil to prevent them from drying out. Bake for 10-15 minutes until they are heated through and crispy.

• If you prefer using a microwave, place the gizzards on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• For a quick stovetop method, heat a skillet over medium heat and add a small amount of vegetable oil. Place the gizzards in the skillet and cook for 3-5 minutes, turning occasionally until they are heated through and regain some crispiness.

• An air fryer can also be an excellent option. Preheat your air fryer to 350°F (175°C). Place the gizzards in a single layer in the basket. Air fry for 3-5 minutes, shaking the basket halfway through to ensure even heating and crispiness.

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

• Deep fryer: This is essential for frying the gizzards to achieve a crispy texture.

• Paper towels: These are used to drain the excess oil from the fried gizzards.

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

• Measuring cups: Necessary for accurately measuring the buttermilk and flour.

• Measuring spoons: Use these to measure out the salt, black pepper, garlic powder, and paprika.

• Whisk: Useful for mixing the dry ingredients together evenly.

• Plate: Place the dredged gizzards on this before frying.

• Cooling rack: Optional but useful for letting the gizzards cool slightly and stay crispy after frying.

Marinate in advance: Soak the chicken gizzards in buttermilk overnight to save time on the day of cooking.

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

Use a deep fryer: A deep fryer heats oil quickly and maintains a consistent temperature, speeding up the frying process.

Batch frying: Fry the gizzards in batches to ensure even cooking and reduce overall frying time.

Drain efficiently: Use a wire rack over paper towels for faster draining and to keep the gizzards crispy.