Crispy Fried Chicken Gizzards

🔥 1. Clean & Tenderize the Gizzards

1. Rinse gizzards well under cold water.
2. Trim any tough or yellow parts.
3. Boil in salted water for 30–40 minutes until tender.
4. Drain and let cool.

👉 This step is KEY—gizzards are tough if not pre-cooked.

🥛 2. Marinate for Flavor

1. Place gizzards in a bowl.
2. Pour buttermilk over them.
3. Let marinate for at least 1 hour (or overnight for best flavor).

🌶️ 3. Prepare the Coating

1. In a bowl, mix:
   • Flour
   • Cornstarch
   • Salt, pepper
   • Paprika, garlic powder, onion powder
   • Optional cayenne
2. Mix well.

🍗 4. Coat the Gizzards

1. Remove gizzards from buttermilk.
2. Dredge in the flour mixture.
3. Press coating firmly for a crispy crust.

👉 For EXTRA crunch: dip again in buttermilk and re-coat.

🍟 5. Fry the Potatoes

1. Cut potatoes into fries.
2. Soak in water for 20 minutes (removes starch).
3. Dry well.
4. Fry at 170°C (340°F) until soft.
5. Remove, then fry again at 190°C (375°F) until golden and crispy.
6. Salt immediately.

🍗 6. Fry the Gizzards

1. Heat oil to 175–180°C (350°F).
2. Fry gizzards in batches (don’t overcrowd).
3. Cook for 4–6 minutes until golden brown and crispy.
4. Remove and drain on paper towels.

🍽️ Serve It Right

• Serve hot with fries 🍟
• Add dipping sauces: ketchup, hot sauce, or garlic mayo
• Sprinkle a little extra salt and pepper on top

💡 Pro Tips

• Double frying = extra crispy texture
• Don’t skip boiling → makes gizzards tender
• Add a pinch of baking powder to flour for lighter crunch
• Season right after frying for best flavor

😋 Flavor Boost Ideas

• Toss in spicy buffalo sauce
• Add lemon pepper seasoning
• Serve with gravy or honey mustard