| Recipe

Ingredients:

1 lb chicken gizzards, cleaned and trimmed
2 cups buttermilk (or milk + 1 tbsp lemon juice/vinegar, let sit 5 mins)
1 ½ cups all-purpose flour
½ cup cornstarch (makes them extra crispy)
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika (optional)
½ tsp cayenne pepper (optional, for spice)
1 tsp salt
½ tsp black pepper
Oil for deep frying

Instructions:

Marinate the gizzards
- Place the cleaned chicken gizzards in a bowl.
- Cover with buttermilk, cover, and refrigerate for at least 2 hours (overnight is even better).
- This tenderizes them and removes toughness.
Prepare coating
- In a large bowl, mix flour, cornstarch, garlic powder, onion powder, paprika, cayenne, salt, and pepper.
Coat the gizzards
- Remove gizzards from buttermilk (let excess drip off).
- Toss in the flour mixture, pressing to coat well.
- For extra crunch, dip once more in buttermilk then coat again in flour mixture (double dredge).
Fry
- Heat oil in a deep fryer or heavy pot to 350°F (175°C).
- Fry gizzards in small batches for 4–6 minutes, until golden brown and crispy.
- Remove and drain on a paper towel–lined plate.
Serve
- Enjoy hot with hot sauce, ranch, or honey mustard dipping sauce.