Ingredients:
• 1 lb chicken gizzards, cleaned and trimmed
• 2 cups buttermilk (or milk mixed with 1 tablespoon lemon juice or vinegar)
• 1 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• Oil for frying
Instructions:
- Place the cleaned gizzards in a bowl and cover them with the buttermilk. Let them soak for at least 1 hour or up to overnight in the refrigerator.
- In another bowl, mix the flour, cornstarch, salt, pepper, garlic powder, onion powder, and paprika.
- Heat oil in a deep skillet or pot to 350°F (175°C).
- Remove the gizzards from the buttermilk, letting the excess drip off.
- Dredge each gizzard in the flour mixture, making sure they are fully coated.
- Carefully place them into the hot oil and fry for 5–7 minutes, or until golden brown and crispy.
- Remove and place on a wire rack or paper towels to drain.
- Serve hot with your favorite dipping sauce.