Ingredients:
- 500g chicken gizzards, cleaned and trimmed
- 2 cups buttermilk (or milk with a squeeze of lemon)
- 1 cup all-purpose flour
- 1 cup cornmeal (optional, for extra crunch)
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
- Vegetable oil (for frying)
Instructions:
- Prep the Gizzards:
- Rinse the gizzards thoroughly under cold water. Trim any excess fat or membranes, if needed.
- In a bowl, soak the gizzards in buttermilk for at least 2 hours (or overnight). This tenderizes the gizzards and enhances flavor.
- Coat the Gizzards:
- In a separate bowl, mix the flour, cornmeal (if using), paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- Remove the gizzards from the buttermilk, letting any excess drip off.
- Dredge the gizzards in the seasoned flour mixture, ensuring they are well-coated. For extra crispy gizzards, repeat this process (dip in buttermilk again, then flour).
- Fry the Gizzards:
- In a deep frying pan or pot, heat vegetable oil to 175°C (350°F). The oil should be deep enough to submerge the gizzards.
- Fry the gizzards in batches, being careful not to overcrowd the pan. Cook for 4-6 minutes, or until golden brown and crispy.
- Remove and drain on paper towels.
- Serve:
- Season with a little extra salt immediately after frying.
- Serve hot with your favorite dipping sauce like hot sauce, ranch, or a squeeze of lemon.
