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Deep-fried chicken gizzards with a crispy coating are a Southern soul food appetizer rich in protein and iron. This family-favorite snack is crunchy, flavorful, and a beloved tradition at fish fries.
Clean chicken gizzards thoroughly, trimming excess fat, then place them in a pot of boiling water. Simmer for 45 minutes to tenderize.
In a bowl, whisk the buttermilk and egg until smooth. Add the gizzards, mixing to coat evenly, and marinate for at least 30 minutes.
Combine flour, cornmeal, salt, black pepper, garlic powder, and paprika in a shallow dish; stir until well blended.
Drain gizzards from the marinade, dredge each piece in the seasoned flour mixture, pressing for an even coating.
In a deep heavy skillet or Dutch oven, heat vegetable oil to 350°F. Fry coated gizzards in batches, turning occasionally, until golden brown and crisp, about 5–7 minutes per batch. Remove and drain on a wire rack. Serve hot.
