30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Fried Chicken Gizzards
Fried Chicken Gizzards
Fried Chicken Gizzards
⏱1h 15m
👥4
🔥400 cal
Medium
🍽️Southern
An enhanced version of classic fried chicken gizzards, featuring a more complex marinade and a touch of heat in the breading. Uses a double-fry technique for extra crispiness.
An enhanced version of classic fried chicken gizzards, featuring a more complex marinade and a touch of heat in the breading. Uses a double-fry technique for extra crispiness.
Marinate the Chicken Gizzards: In a bowl, combine all Marinade ingredients. Add the Chicken Gizzards, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight.
Prepare the Breading: In a separate bowl, whisk together all Breading ingredients.
First Fry: Heat the Peanut Oil in a large, heavy-bottomed pot or deep fryer to 325°F (160°C). Carefully add the breaded gizzards in batches, being careful not to overcrowd the pot.
Fry for 3-4 minutes per batch, until lightly golden. Remove the gizzards with a slotted spoon and place them on a wire rack to cool.
Second Fry: Increase the oil temperature to 375°F (190°C). Return the gizzards to the hot oil and fry for another 2-3 minutes, or until golden brown and crispy.
Remove the gizzards with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
Serve immediately.
Ingredients
4
1 pound450 gChicken Gizzards-cleaned
1 cup240 mLButtermilk
1 tbsp15 mLHot Sauce
1 tsp5 mLSalt
1/2 tsp2.5 mLBlack Pepper-ground
1 tsp5 mLWorcestershire Sauce
1 clove3 gGarlic-minced
1 cup120 gAll-Purpose Flour
1/2 cup60 gCornstarch
1 tbsp15 mLPaprika-smoked
1 tsp5 mLCayenne Pepper
1 tsp5 mLGarlic Powder
1 tsp5 mLOnion Powder
1 tsp5 mLSalt
1/2 tsp2.5 mLBlack Pepper-ground
3 cups720 mLPeanut Oil
Equipment
Large Bowl
Whisk
Heavy-Bottomed Pot or Deep Fryer
Slotted Spoon
Wire Rack
Paper Towels
Thermometer
Instructions
Marinate the Chicken Gizzards: In a bowl, combine all Marinade ingredients. Add the Chicken Gizzards, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight.
Prepare the Breading: In a separate bowl, whisk together all Breading ingredients.
First Fry: Heat the Peanut Oil in a large, heavy-bottomed pot or deep fryer to 325°F (160°C). Carefully add the breaded gizzards in batches, being careful not to overcrowd the pot.
Fry for 3-4 minutes per batch, until lightly golden. Remove the gizzards with a slotted spoon and place them on a wire rack to cool.
Second Fry: Increase the oil temperature to 375°F (190°C). Return the gizzards to the hot oil and fry for another 2-3 minutes, or until golden brown and crispy.
Remove the gizzards with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
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