Southern Fried Chicken Gizzards Recipe

Chicken gizzards: The main ingredient, providing a unique texture and flavor.

Buttermilk: Used to soak the gizzards, tenderizing them and adding a tangy taste.

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

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a mild heat and depth of flavor.

Garlic powder: Infuses the coating with a savory, aromatic taste.

Paprika: Contributes a mild sweetness and vibrant color.

Onion powder: Adds a subtle onion flavor to the coating.

Vegetable oil: Used for frying, ensuring the gizzards become golden brown and crispy.

When preparing chicken gizzards, it's essential to soak them in buttermilk for at least an hour. This step not only helps to tenderize the gizzards but also imparts a subtle tangy flavor. For an even more tender result, consider soaking them overnight in the refrigerator.

• chicken gizzards - Substitute with chicken livers: Chicken livers have a similar texture and rich flavor, making them a good alternative in fried dishes.

• buttermilk - Substitute with plain yogurt mixed with milk: Mixing plain yogurt with milk creates a similar tangy and creamy consistency as buttermilk.

• all-purpose flour - Substitute with cornstarch: Cornstarch can provide a crispier coating when frying, 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 profile, which can add a unique twist.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic provides a more intense and aromatic garlic flavor.

• paprika - Substitute with cayenne pepper: Cayenne pepper adds a spicier kick compared to the mild heat of paprika.

• onion powder - Substitute with finely chopped onions: Finely chopped onions can offer a fresh and slightly sweet onion flavor.

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

• Allow the chicken gizzards to cool completely before storing. This helps prevent condensation, which can make them soggy.
• Place the cooled gizzards in an airtight container or a resealable plastic bag. Ensure you remove as much air as possible to maintain their crispiness.
• Store the container or bag in the refrigerator if you plan to consume the gizzards within 3-4 days. For longer storage, place them in the freezer.
• When freezing, consider wrapping the gizzards individually in plastic wrap before placing them in a resealable bag. This prevents them from sticking together and makes it easier to reheat individual portions.
• Label the container or bag with the date to keep track of their freshness.
• To reheat refrigerated gizzards, preheat your oven to 350°F (175°C). Place the gizzards on a baking sheet and bake for 10-15 minutes until they are heated through and crispy.
• For frozen gizzards, allow them to thaw in the refrigerator overnight before reheating. Alternatively, you can reheat them directly from frozen by baking them at 350°F (175°C) for 20-25 minutes.
• Avoid reheating chicken gizzards in the microwave, as this can make them rubbery and less enjoyable.
• Serve the reheated gizzards with your favorite dipping sauces or alongside classic southern sides like collard greens or mashed potatoes.

• Preheat your oven to 375°F (190°C). Place the chicken gizzards on a baking sheet lined with aluminum foil. Cover them with another piece of foil to prevent drying out. Bake for about 10-15 minutes or until heated through.

• For a quicker method, use a microwave. Place the gizzards on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heating evenly.

• If you prefer a crispy texture, use an air fryer. Preheat the air fryer to 350°F (175°C). Arrange the gizzards in a single layer in the basket. Air fry for 3-5 minutes, shaking the basket halfway through to ensure even reheating.

• For stovetop reheating, heat a skillet over medium heat and add a small amount of vegetable oil. Place the gizzards in the skillet and cook for 3-5 minutes, turning occasionally until they are heated through and crispy.

• To retain moisture and flavor, you can also steam the gizzards. Place them in a steamer basket over boiling water, cover, and steam for about 5-7 minutes or until heated through.

• Deep fryer: Essential for frying the gizzards to a perfect golden brown and crispy texture.

• Mixing bowl: Used to combine the flour and spices for dredging the gizzards.

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

• Paper towels: Necessary for draining the excess oil from the fried gizzards.

• Measuring cups: Used to measure out the buttermilk and flour accurately.

• Measuring spoons: Needed for measuring the salt, black pepper, garlic powder, paprika, and onion powder.

• Knife: Useful for trimming any excess fat or sinew from the gizzards before soaking.

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

• Plate: Used to hold the dredged gizzards before frying.

• Whisk: Helps in mixing the flour and spices evenly.

• Colander: Useful for rinsing the chicken gizzards before soaking them in buttermilk.

Pre-soak the gizzards: Soak the chicken gizzards in buttermilk overnight to save time on the day of cooking.

Use a resealable bag: Combine the flour mixture in a resealable bag and shake the gizzards to coat them quickly and evenly.

Batch frying: Fry the gizzards in larger batches if your fryer allows, to reduce the overall cooking time.

Prep ahead: Measure and mix the dry ingredients the night before to streamline the cooking process.

Oil temperature: Use a thermometer to maintain the oil at 350°F for consistent and faster frying.