Mom's Fried Chicken Gizzards
Crispy, golden, and irresistibly tender, Mom's Fried Chicken Gizzards are a true Southern comfort food classic. Marinated in creamy buttermilk to enhance their natural tenderness, these gizzards are coated in a perfectly seasoned blend of flour, cornstarch, and spices like paprika and cayenne for a crunchy, flavorful crust. This recipe strikes the perfect balance of bold seasonings and savory goodness, fried to perfection in hot oil for just the right amount of crispiness. With a quick prep time and easy-to-follow steps, these fried chicken gizzards are a great addition to your table, whether served as an appetizer or a main dish. Don’t forget a squeeze of fresh lemon for a zesty finish! Keywords: fried chicken gizzards, Southern-style recipe, crispy gizzards, buttermilk marinade, deep-fried comfort food.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 pound chicken gizzards
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 egg
- 4 cups vegetable oil
- 1 lemon wedge (optional, for serving)
Directions
Step 1
Thoroughly clean and rinse the chicken gizzards under cold water to remove any impurities. Pat them dry with paper towels.
Step 2
In a large bowl, combine the cleaned gizzards and buttermilk. Mix well, ensuring all the gizzards are coated. Cover the bowl and let the gizzards marinate in the refrigerator for at least 2 hours, preferably overnight for the best tenderness.
Step 3
When ready to cook, heat vegetable oil in a large, deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C).
Step 4
In a shallow dish, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper.
Step 5
In another bowl, whisk the egg and set it aside.
Step 6
Remove the gizzards from the buttermilk marinade and shake off any excess liquid.
Step 7
Dip each gizzard into the egg mixture, then coat it evenly in the seasoned flour mixture. Gently shake off any excess flour.
Step 8
Working in batches, carefully drop the coated gizzards into the hot oil. Fry for about 5-6 minutes per batch, or until golden brown and fully cooked through. Use a slotted spoon to remove the gizzards and transfer them to a plate lined with paper towels to drain the excess oil.
Step 9
Serve hot with lemon wedges on the side for an extra zesty touch, if desired.
Nutrition Facts
| Serving size | (2156.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 8921.0 |
| Total Fat 871.7g | 0% |
| Saturated Fat 133.9g | 0% |
| Polyunsaturated Fat 540.3g | |
| Cholesterol 1338.3mg | 0% |
| Sodium 3289.4mg | 0% |
| Total Carbohydrate 223.9g | 0% |
| Dietary Fiber 8.7g | 0% |
| Total Sugars 25.0g | |
| Protein 127.8g | 0% |
| Vitamin D 301.8IU | 0% |
| Calcium 693.8mg | 0% |
| Iron 24.5mg | 0% |
| Potassium 2201.2mg | 0% |
Source of Calories