Fried Chicken Gizzards Recipe

Chicken gizzards: The main ingredient, cleaned and trimmed for cooking.

Buttermilk: Used to soak the gizzards, making them tender and adding flavor.

All-purpose flour: Forms the base of the coating mixture for frying.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and depth to the coating.

Garlic powder: Provides a subtle garlic flavor to the coating.

Paprika: Adds color and a mild smoky flavor to the coating.

Vegetable oil: Used for frying the gizzards until they are golden brown and crispy.

To ensure the chicken gizzards are tender and flavorful, consider soaking them in buttermilk overnight instead of just one hour. The buttermilk acts as a tenderizer, breaking down the tough muscle fibers and infusing the gizzards with a subtle tanginess. Additionally, when dredging the gizzards in the flour mixture, press the coating firmly onto the meat to create a thicker, crunchier crust. This will help achieve that perfect golden brown and crispy texture when frying.

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

• buttermilk - Substitute with plain yogurt: Plain yogurt can provide the same tangy flavor and tenderizing effect as buttermilk.

• all-purpose flour - Substitute with cornstarch: Cornstarch can create a crispier coating, which is ideal for fried foods.

• 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 has a similar heat level but a slightly different flavor, which can add a unique twist to the dish.

• garlic powder - Substitute with onion powder: Onion powder can provide a similar depth of flavor, though it will be slightly different in taste.

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

• 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 fried chicken gizzards to cool completely at room temperature before storing. This prevents condensation, which can make them soggy.
• Transfer the cooled gizzards to an airtight container or a resealable plastic bag. If using a container, place a paper towel at the bottom to absorb any excess oil.
• Store the container or bag in the refrigerator. The gizzards will stay fresh for up to 3-4 days.
• For longer storage, consider freezing the gizzards. Place them 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 freshness.
• When ready to enjoy, reheat the gizzards in an oven preheated to 375°F (190°C) for about 10-15 minutes, or until heated through and crispy. Avoid microwaving, as it can make them rubbery.
• If you prefer, you can also reheat the gizzards in an air fryer at 350°F (175°C) for 5-7 minutes, shaking the basket halfway through for even heating.

• Oven Method: Preheat your oven to 350°F (175°C). Arrange the leftover fried chicken gizzards on a baking sheet lined with parchment paper. Cover them with aluminum foil to prevent them from drying out. Bake for about 15-20 minutes or until they are heated through and crispy.

• Air Fryer Method: Preheat your air fryer to 375°F (190°C). Place the gizzards in a single layer in the air fryer basket. Cook for 5-7 minutes, shaking the basket halfway through to ensure even heating. This method helps to retain the crispiness.

• Stovetop Method: Heat a small amount of vegetable oil in a skillet over medium heat. Add the leftover gizzards and cook for 3-5 minutes, turning occasionally until they are heated through and crispy. Be careful not to overcrowd the pan.

• Microwave Method: Place the fried chicken gizzards on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Microwave on medium power for 1-2 minutes, checking halfway through. Note that this method may not retain the crispiness as well as others.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the gizzards on the toaster oven tray. Heat for 10-15 minutes or until they are hot and crispy. This method is great for small batches.

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

• Frying pan: Heat the vegetable oil in this to fry the gizzards.

• Tongs: Handy for turning the gizzards in the hot oil to ensure even cooking.

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

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

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

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

• Whisk: Useful for mixing the buttermilk and ensuring the flour mixture is well combined.

• Knife: If needed, use this to trim any remaining bits from the gizzards.

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

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

Pre-mix coating: Prepare the flour mixture with salt, black pepper, garlic powder, and paprika ahead of time and store it in an airtight container.

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

Batch frying: Fry the gizzards in batches to ensure they cook evenly and stay crispy.

Drain properly: Use a wire rack instead of paper towels to drain excess oil, which speeds up the process and keeps the gizzards crispy.