Fried Chicken Gizzards Recipe

Chicken gizzards: The main ingredient, these are the muscular part of a chicken's stomach and are known for their chewy texture.

Buttermilk: This tangy liquid helps to tenderize the gizzards and adds a subtle flavor.

All-purpose flour: Used to coat the gizzards, giving them a crispy outer layer when fried.

Salt: Enhances the overall flavor of the dish.

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

Paprika: Provides a mild, smoky flavor and a touch of color to the coating.

Vegetable oil: Used for frying, it ensures the gizzards cook evenly and become crispy.

To ensure the chicken gizzards are tender and flavorful, consider simmering them in a pot of lightly salted water for about 45 minutes before soaking them in buttermilk. This pre-cooking step helps break down the tough muscle fibers, making the gizzards more palatable and easier to fry to a perfect golden brown.

• chicken gizzards - Substitute with chicken hearts: Chicken hearts have a similar texture and flavor profile, making them a good alternative for fried dishes.

• buttermilk - Substitute with milk and lemon juice: Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes to curdle. This mimics the acidity and thickness of buttermilk.

• all-purpose flour - Substitute with cornstarch: Cornstarch creates a crispier coating when fried, though it may be lighter than flour.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor, which can add a unique twist.

• paprika - Substitute with cayenne pepper: Cayenne pepper adds heat and a bit of color, though it is spicier than paprika.

• vegetable oil - Substitute with peanut oil: Peanut oil has a high smoke point and a neutral flavor, making it excellent for frying.

• Allow the fried chicken gizzards to cool completely at room temperature before storing.
• Transfer the cooled gizzards to an airtight container or a resealable plastic bag.
• Store the container or bag in the refrigerator if you plan to consume the gizzards within 3-4 days.
• For longer storage, place the gizzards in a single layer on a baking sheet and freeze until solid, about 1-2 hours.
• Once frozen, transfer the gizzards to a freezer-safe bag or container, removing as much air as possible to prevent freezer burn.
• Label the container with the date to keep track of freshness.
• When ready to reheat, thaw the gizzards in the refrigerator overnight.
• 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.
• 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 reheating in the microwave as it may make the gizzards soggy.

• Preheat your oven to 350°F (175°C). Place the fried chicken gizzards on a baking sheet lined with aluminum foil. Cover them with another layer of foil to prevent drying out. Heat for about 10-15 minutes until they are warmed through and crispy.

• Use an air fryer for a quick and crispy reheat. Set the air fryer to 375°F (190°C) and place the gizzards in a single layer in the basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• For a stovetop method, heat a skillet over medium heat and add a small amount of vegetable oil. Place the gizzards in the skillet and cover with a lid. Heat for about 5 minutes, flipping occasionally, until they are hot and crispy.

• Microwave is the fastest but least recommended method as it can make the gizzards soggy. Place them on a microwave-safe plate and cover with a damp paper towel. Heat on high for 1-2 minutes, checking halfway through to avoid overcooking.

• Mixing bowl: Use this to combine the flour, salt, black pepper, and paprika.

• Frying pan: This is essential for frying the gizzards to a golden brown and crispy texture.

• Tongs: Handy for turning the gizzards while frying and for removing them from the hot oil.

• Paper towels: Place these on a plate to drain the excess oil from the fried gizzards.

• Measuring cups: Use these to measure out the buttermilk, flour, and vegetable oil accurately.

• Measuring spoons: These will help you measure the salt, black pepper, and paprika precisely.

• Plate: Use this to hold the dredged gizzards before frying.

• Whisk: This is useful for mixing the flour and spices evenly.

• Knife: If the gizzards need any additional cleaning or trimming, a knife will be necessary.

• Cutting board: Use this as a surface for any additional cleaning or trimming of the gizzards.

Prepare ahead: Soak the chicken gizzards in buttermilk the night before to save time on the day of cooking.

Organize ingredients: Measure and mix the flour, salt, black pepper, and paprika in advance.

Use a deep fryer: A deep fryer can cook the gizzards more evenly and quickly than a frying pan.

Batch cooking: Fry the gizzards in batches to avoid overcrowding and ensure they cook evenly.

Drain efficiently: Use a wire rack over a baking sheet instead of paper towels for faster and more effective draining.