Southern Fried Chicken Gizzards Recipe

Chicken gizzards: These are the main ingredient, providing a unique texture and flavor.

Buttermilk: Used to soak the gizzards, tenderizing them and adding a slight tang.

All-purpose flour: Forms the base of the coating, giving the gizzards their crispy exterior.

Salt: Enhances the overall flavor of the dish.

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

Garlic powder: Provides a savory, aromatic flavor.

Paprika: Adds color and a mild, smoky flavor.

Vegetable oil: Used for frying, giving the gizzards their golden, crispy texture.

To ensure the chicken gizzards are tender and flavorful, consider simmering them in a pot of water with a pinch of salt and a bay leaf for about 45 minutes before soaking them in buttermilk. This pre-cooking step helps to break down the tough connective tissues, making the gizzards more tender when fried.

• chicken gizzards - Substitute with chicken livers: Chicken livers have a similar texture and can be used in place of gizzards for a slightly different flavor profile.

• buttermilk - Substitute with milk and lemon juice: Mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk to create a buttermilk substitute. This provides the same tangy flavor and tenderizing effect.

• all-purpose flour - Substitute with cornstarch: Cornstarch can be used to achieve a crispier coating, though it may require a different frying technique.

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

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different aroma.

• garlic powder - Substitute with onion powder: Onion powder can provide a similar savory depth, though the flavor will be slightly different.

• paprika - Substitute with cayenne pepper: Cayenne pepper adds a similar color and a bit more heat, so use it sparingly.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it a good alternative 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. Ensure as much air as possible is removed to maintain freshness.
• Store the container or bag in the refrigerator if you plan to consume the gizzards within 3-4 days. This keeps them fresh and ready for a quick reheat.
• For longer storage, place the gizzards in a single layer on a baking sheet 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 their freshness.
• When ready to enjoy, reheat the gizzards in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until they are heated through and crispy again. This method helps retain their crunchiness.
• Alternatively, you can reheat the gizzards in an air fryer at 350°F (175°C) for 5-7 minutes for a quick and crispy result.
• Avoid microwaving the gizzards as it can make them rubbery and less enjoyable.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the chicken gizzards on a baking sheet lined with parchment paper.
  3. Lightly spray or brush the gizzards with a bit of vegetable oil to help them crisp up.
  4. Bake for about 10-15 minutes, flipping halfway through, until they are heated through and crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the chicken gizzards in a single layer in the air fryer basket.
  3. Cook for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil to the skillet.
  3. Place the chicken gizzards in the skillet and cover with a lid.
  4. Cook for about 5-7 minutes, turning occasionally, until they are heated through and crispy.

• Microwave Method:

  1. Place the chicken gizzards on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking and turning halfway through, until heated through. Note: This method may not retain the crispiness as well as other methods.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the chicken gizzards on the toaster oven tray.
  3. Heat for 10-12 minutes, flipping halfway through, until they are hot and crispy.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring to a simmer.
  2. Place a steamer basket over the simmering water.
  3. Add the chicken gizzards to the steamer basket.
  4. Cover and steam for about 5-7 minutes, until heated through. Note: This method will not retain the crispiness but will keep the gizzards moist.

• Deep fryer: A kitchen appliance used to heat the oil to the required temperature for frying the gizzards.

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

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

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

• Tongs: Handy for placing the gizzards into the hot oil and removing them once they are cooked.

• Paper towels: Used to drain the excess oil from the fried gizzards.

• Knife: Necessary for trimming any excess fat from the chicken gizzards.

• Cutting board: Provides a safe surface for trimming the gizzards.

• Refrigerator: Used to store the gizzards while they soak in buttermilk.

• Plate: For holding the dredged gizzards before frying.

• Whisk: Useful for mixing the flour and spices together evenly.

Prepare the gizzards ahead: Rinse and trim the chicken gizzards the night before to save time on cooking day.

Marinate overnight: Soak the gizzards in buttermilk overnight to ensure they are tender and flavorful.

Pre-mix the flour coating: Combine the flour, salt, black pepper, garlic powder, and paprika in advance and store in an airtight container.

Use a deep fryer: A deep fryer heats oil quickly and maintains a consistent temperature, reducing cooking time.

Batch frying: Fry the gizzards in batches to ensure even cooking and prevent overcrowding.