Ingredients :
- 1 pound chicken gizzards
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
Instructions :
- Remove excess fat and membranes and clean chicken stomachs. Rinse with cold water and pat dry with paper towels.
- Put the gizzard in a bowl and pour the buttermilk over it. Make sure all stomachs are well covered. Cover the bowl and refrigerate for at least 2 hours or overnight. This step helps tenderize the gizzard.
- In another bowl, combine flour, salt, paprika, garlic powder, onion powder, and black pepper. Mix well to form the seasoned flour mixture.
- Heat vegetable oil to about 350°F (175°C) in a deep fryer or large deep pot.
- Take the marinated gizzards out of the buttermilk and let the excess buttermilk drip off.
- Coat each gizzard with the seasoned flour mixture, pressing the flour into the gizzards to ensure they are well coated.
- Carefully drop the coated gizzards into the hot oil, a few at a time, making sure not to overcrowd the pan. Fry for about 5-7 minutes or until golden brown and crispy.
- Remove the fried gizzards from the oil using a slotted spoon or tongs, and place them on a paper towel-lined plate to drain excess oil.
- Repeat the frying process with the remaining coated gizzards.
- Serve the fried chicken gizzards hot as a main dish or as a side with your favorite soul food accompaniments like collard greens, mac and cheese, or cornbread.
