Tender Chicken Gizzards Deep Fried
Chicken gizzards tend to be tough and chewy but this recipe will result in a nice tender bite. Marinade, simmer, season, fry, and enjoy!
Ingredients
- 1 pound chicken gizzards (rinsed in cool water)
- 2 cups buttermilk divided (1 cup for marinade and 1 cup for dipping prior to dredging)
- 1 cup all-purpose flour
- 2 teaspoons smoked paprika
- 1 teaspoon pepper
- 1 teaspoon salt
- oil for deep frying
- hot sauce for serving (optional)
Instructions
-
Marinate
Place rinsed chicken gizzards in a bowl of buttermilk and allow to marinate for at least four hours or overnight. After the gizzards have completed the marinate process rinse and simmer.
-
Simmer
Place gizzards in a pot of water and bring to a hard boil. Once the water reached a hard boil turn heat to medium and simmer for about 1 hour or until desired tenderness reached. Might be a good idea to cover with a lid slightly so the water does not evaporate. After the gizzards have cooked drain water and set aside to cool while making the dredge.
-
Prepare Dredge
Combine flour and spices in a gallon bag and set aside.
-
Prepare to Fry Gizzards
Place cooled gizzards in a bowl of buttermilk and coat evenly. Then place gizzards in baggie of dredge (flour and spices). Close off bag and shake gizzards until completely coated.
-
Fry Gizzards
Gently place gizzards in deep fryer or a fryer that is set to 325 degrees Fahrenheit. Be extremely careful to not splash hot oil out of the pot. For this recipe I used the Electric Deep Fryer FryDaddy.
Deep fry chicken gizzards for about 5 minutes or until golden brown.
Carefully remove gizzards from hot oil and place on a plate covered with paper towels.
Serve chicken gizzards with your favorite hot sauce and enjoy! I like to serve with Franks RedHot Hot Buffalo Wings Sauce.