Southern Fried Chicken Gizzards Recipe

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

Buttermilk: Used for marinating the gizzards, it tenderizes and adds a tangy taste.

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 hint of heat and depth to the seasoning.

Garlic powder: Infuses the coating with a savory garlic flavor.

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

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

Vegetable oil: Used for frying, it ensures the gizzards are cooked to a golden brown and crispy perfection.

When soaking the chicken gizzards in buttermilk, ensure they are fully submerged to tenderize them effectively. This step not only imparts a subtle tangy flavor but also helps break down the toughness of the gizzards, making them more palatable.

• chicken gizzards - Substitute with chicken livers: Chicken livers have a similar texture and can be prepared in a similar manner, offering a rich and savory flavor.

• buttermilk - Substitute with plain yogurt: Plain yogurt provides a similar tangy flavor and helps tenderize the meat just like buttermilk.

• all-purpose flour - Substitute with cornstarch: Cornstarch creates a crispier coating and is a good alternative for those avoiding gluten.

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

• 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 garlic: Fresh garlic provides a more intense and aromatic garlic flavor.

• paprika - Substitute with cayenne pepper: Cayenne pepper adds a similar color and a bit more heat, enhancing the overall flavor.

• onion powder - Substitute with finely chopped onions: Finely chopped onions 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 ideal 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. For added protection, wrap them in aluminum foil before placing them in the container.
• Store the container in the refrigerator if you plan to consume the gizzards within 3-4 days. Ensure the refrigerator is set to 40°F (4°C) or below.
• For longer storage, freeze the gizzards. Lay them out on a baking sheet in a single layer 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 reheat, thaw the gizzards in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Reheat the gizzards in an oven preheated to 350°F (175°C) for about 10-15 minutes, or until they are heated through and crispy again. Alternatively, use an air fryer for a quicker, crispier result.
• Avoid microwaving the gizzards as it can make them rubbery and less enjoyable to eat.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover chicken gizzards on a baking sheet lined with parchment paper. Lightly spray them with vegetable oil to help retain their crispiness. Bake for about 10-15 minutes, flipping halfway through, until they are heated through and crispy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the chicken gizzards in a single layer in the air fryer basket. Cook for 5-7 minutes, shaking the basket halfway through to ensure even reheating. This method helps maintain the crispiness without adding extra oil.

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

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

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

• Deep fryer: Ideal for maintaining a consistent temperature of 350°F (175°C) for frying the gizzards.

• Large pot: An alternative to a deep fryer if you don't have one, suitable for heating the vegetable oil.

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

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

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

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

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

• Plate: To hold the dredged gizzards before frying.

• Thermometer: Helps to monitor the oil temperature to ensure it stays at 350°F (175°C).

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

Pre-mix coating: Combine the flour and spices in advance and store in an airtight container.

Heat oil early: Start heating the vegetable oil while you dredge the gizzards to save time.

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