Description
Deliciously crispy fried gizzard pieces soaked in buttermilk and seasoned to perfection.
Ingredients
Scale
- 2–3 pounds gizzard pieces
- 1 cup buttermilk
- 3 eggs (beaten)
- 1–2 teaspoons hot sauce (optional for spicy)
- 1 tablespoon Creole seasoning (divided into 2 portions of ½ tablespoon each)
- 2 teaspoons smoked paprika (divided into 2 portions of 1 teaspoon each)
- 2 teaspoons garlic powder (divided into 2 portions of 1 teaspoon each)
- ½–1 teaspoon cayenne pepper (optional for spicy)
- salt and pepper to taste
- 1 ½ cups all-purpose flour
- cooking oil (1-2 inches in the bottom of the pan)
Instructions
- Trim away any yellow lining or tough membranes from the gizzards. Pat them dry with paper towels so they’re ready to cook.
- In a large bowl, season the gizzards with ½ tablespoon Creole seasoning, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, cayenne pepper, salt, and pepper. Toss well to coat.
- Drizzle buttermilk over the seasoned gizzards. Cover, and let them soak for at least one hour (two hours if you have it) or overnight in the fridge for maximum tenderness.
- Add the seasoned chicken to a bag and shake to fully coat the chicken in seasoned flour. Remove the chicken from the bag and let the breaded chicken rest on a flat surface for 10–15 minutes—this helps the crust stick better when it hits the oil.
- In another bowl or large zip-top bag or paper bag, combine the flour with the remaining ½ tablespoon Creole seasoning, 1 teaspoon paprika, and 1 teaspoon garlic powder. This is where your crispy coating gets all its flavor.
- Add the beaten eggs to a large bowl. Remove the gizzards from the buttermilk mixture, letting the excess drip off, then toss them in the eggs and then the seasoned flour until they are fully coated.
- Let the breaded chicken rest on a flat surface for 10–15 minutes—this helps the crust stick better when it hits the oil.
- Heat one to two inches of oil in a deep skillet or Dutch oven until it reaches 350 to 365°F.
- Fry in small batches for three to five minutes, or until they are golden brown and crispy. Remove them with a slotted spoon and place them on a wire rack to drain.
Notes
- For extra flavor, consider marinating the gizzards overnight in the buttermilk.
- Adjust the amount of cayenne pepper and hot sauce based on your spice preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 300mg