Introduction
If you’re craving a crunchy, flavorful, and irresistibly crispy snack, look no further than Grandma’s Crispy Fried Chicken Gizzards. This beloved Southern recipe brings a perfect balance of texture and taste, combining tender chicken gizzards coated in a seasoned flour crust that fries to golden perfection. The aroma of garlic, onion, and spices sizzling in hot oil fills the kitchen, promising a satisfying bite every time. Whether you’re a longtime fan of fried gizzards or trying them for the first time, this recipe is sure to become a favorite for its delightful crunch and rich flavor that only grandma’s cooking can inspire.
Prep Time, Cook Time, Total Time, and Servings
Preparing Grandma’s Crispy Fried Chicken Gizzards involves some simple steps that take about 15 minutes, plus a bit of simmering and marinating. The cooking time is roughly 15 minutes, bringing the total time to about 1 hour and 45 minutes. This recipe serves around 4 people, making it ideal for family meals or sharing with friends.
Details:
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Simmering & Marinating Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes
- Servings: 4
Ingredients
- 1 1/2 pounds chicken gizzards, cleaned and trimmed
- 1 cup buttermilk
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika (optional)
- 1/2 teaspoon cayenne pepper (optional)
- Vegetable oil for deep frying
Step-by-Step Instructions
- Rinse and trim the gizzards: Begin by rinsing the chicken gizzards thoroughly under cold running water. Use a sharp knife to trim away any silver skin or extra fat to ensure a tender bite.
- Boil and simmer: Place the cleaned gizzards in a saucepan and cover them with water seasoned with a pinch of salt. Bring the water to a boil, then reduce the heat and simmer gently for 30 minutes. This step tenderizes the gizzards perfectly. After cooking, drain and allow them to cool.
- Marinate in buttermilk: In a bowl, whisk together the buttermilk and egg until smooth. Add the cooled gizzards, making sure they’re fully submerged. Cover and refrigerate for at least 1 hour. This tenderizes the meat further and enhances flavor.
- Prepare the seasoned flour: In a large shallow dish, combine the all-purpose flour with salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper (if using). Mix well so the spices are evenly distributed.
- Double dredge the gizzards: Remove the gizzards from the buttermilk mixture and dredge them thoroughly in the seasoned flour. Then, dip them back into the buttermilk briefly, and dredge again in the flour mixture for an extra crispy coating.
- Heat the oil: Pour vegetable oil into a deep frying pan or pot, filling it to about 2 inches deep. Heat the oil to 350°F (175°C). Use a thermometer for accuracy.
- Fry in batches: Carefully add the coated gizzards to the hot oil in small batches. Fry them for 3-4 minutes on each side or until they turn a deep golden brown and are crispy all over.
- Drain and season: Remove the fried gizzards with a slotted spoon and place them on a wire rack to drain excess oil. Immediately sprinkle with a little extra salt while hot for the best flavor.
- Serve hot: Serve your crispy fried chicken gizzards hot and fresh for the best crunch and flavor. They make a fantastic appetizer, snack, or main dish with your favorite sides.
Pro Tips for Perfect Results
- Use fresh gizzards: Always opt for fresh chicken gizzards and clean them well to avoid any tough bits.
- Marinate long enough: Allow the gizzards to soak in the buttermilk and egg mixture for at least one hour; this helps tenderize and adds moisture.
- Double coating: Double dredging in flour and buttermilk creates that signature crispy crust.
- Maintain oil temperature: Keep the oil steady at 350°F to ensure even cooking without absorbing excess oil.
- Don’t overcrowd the pan: Fry in batches to avoid lowering the oil temperature, which results in greasy gizzards.
Variations and Substitutions
- Healthier option: Bake the coated gizzards in a preheated 400°F oven on a wire rack for 25-30 minutes, flipping halfway for a less oily dish.
- Spice variations: Swap cayenne pepper with smoked paprika for a milder, smoky flavor.
- Flour alternatives: Use whole wheat or gluten-free flour blends if you want to avoid refined flour.
- Buttermilk substitute: If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or white vinegar and let it sit for 5 minutes before use.
Storage and Reheating Tips
Store leftover crispy fried chicken gizzards in an airtight container in the refrigerator for up to 3 days. To keep their crunch during reheating, preheat your oven to 375°F and warm the gizzards on a wire rack over a baking sheet for 10-12 minutes. Avoid microwaving as it will make them soggy.
Frequently Asked Questions (FAQ)
Can I use frozen gizzards for this recipe?
Yes, frozen chicken gizzards can be used but make sure they are completely thawed and patted dry before starting the preparation.
Why do you boil chicken gizzards before frying?
Boiling tenderizes the tough gizzards, making them more enjoyable to eat by softening the texture before frying.
Are chicken gizzards healthy?
Chicken gizzards are a good source of protein, iron, and vitamins like B12. When fried, they’re delicious but moderation is key due to the added oil.
Can I make this recipe spicy?
Absolutely! Increase the cayenne pepper or add chili powder to the flour mixture to boost the heat.
What sides go well with crispy fried chicken gizzards?
Serve them with classic sides like coleslaw, mashed potatoes, or cornbread for a comforting meal.
Nutrition Estimate (per serving)
Each serving of Grandma’s Crispy Fried Chicken Gizzards provides approximately 320 calories, 28 grams of protein, 22 grams of carbohydrates, and 15 grams of fat. This makes for a protein-rich dish with balanced energy from carbs and fats.
Grandma's Crispy Fried Chicken Gizzards
Ingredients
- 1 1/2 pounds chicken gizzards, cleaned and trimmed
- 1 cup buttermilk
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika (optional)
- 1/2 teaspoon cayenne pepper (optional)
- Vegetable oil for deep frying
Instructions
- Rinse and trim the gizzards. After rinsing under cold water, use a sharp knife to remove silver skin or excess fat.
- Boil and simmer the gizzards in salted water for 30 minutes. Drain and cool.
- Marinate in buttermilk and egg. Whisk buttermilk and egg, then submerge gizzards and refrigerate for at least 1 hour.
- Prepare seasoned flour. Combine flour with salt, pepper, garlic powder, onion powder, paprika, and cayenne (if using).
- Double dredge the gizzards. Remove from buttermilk, coat fully in seasoned flour, then dip back into the buttermilk mixture and dredge again in flour for extra crispiness.
- Heat oil for frying. Use a thermometer to maintain 350°F. Fry gizzards in batches for 2-3 minutes per side until golden brown and crispy. Drain on paper towels.