Fried Chicken Gizzards Appetizer

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 5 min

Cook 5 min

Additional 2 hrs

Total 2 hrs 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) chicken gizzards, cleaned
2 cups (480 ml) buttermilk
1 1/2 cups (180 g) all-purpose flour
1/2 cup (60 g) yellow cornmeal
1 tsp (5 ml) salt
1 tsp (5 ml) black pepper
1 tsp (5 ml) garlic powder
1/2 tsp (2.5 ml) onion powder
1/4 tsp (1.25 ml) cayenne pepper (optional)
Vegetable oil for frying, to taste

Show original ingredient measurements

1 lb / 450 g chicken gizzards, cleaned
2 cups (480 ml) buttermilk
1 1/2 cups (180 g) all-purpose flour
1/2 cup (60 g) yellow cornmeal
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper (optional)
Vegetable oil for frying, to taste

Instructions

1. Soak cleaned gizzards in buttermilk for 2–4 hours (or overnight) in the refrigerator.
2. Combine flour, cornmeal, salt, black pepper, garlic powder, onion powder, and cayenne in a bowl.
3. Heat vegetable oil in a deep pot to 350°F (175°C). Remove gizzards from buttermilk and dredge thoroughly in the flour mixture.
4. Fry gizzards in batches for 3–5 minutes until golden brown and crisp, maintaining oil temperature.
5. Drain on paper towels and serve hot with hot sauce or country gravy.