Here’s a classic Fried Chicken Gizzards recipe—crispy on the outside, tender on the inside, and full of flavor.
🍗 Fried Chicken Gizzards Recipe
🧂 Ingredients
- 500 g chicken gizzards (cleaned)
- 1 cup buttermilk (or yogurt + water mix)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp chili powder (optional)
🧴 For coating
- 1 cup all-purpose flour
- ½ cup cornstarch (for extra crispiness)
- 1 tsp salt
- 1 tsp paprika
- ½ tsp black pepper
🛢️ For frying
- Oil (enough for deep frying)
🍳 Instructions
1. Clean & tenderize
- Rinse chicken gizzards well
- Trim any tough membranes
- Optional but helpful: gently pound them or boil for 20–30 minutes for extra tenderness
2. Marinate
- Mix gizzards with buttermilk, salt, pepper, garlic powder, paprika, and chili powder
- Cover and refrigerate for 2–8 hours (overnight is best)
3. Coat
- Mix flour, cornstarch, and spices in a bowl
- Remove gizzards from marinade and coat evenly in flour mixture
- Press coating firmly so it sticks well
4. Fry
- Heat oil to medium-high (about 170–180°C / 340–355°F)
- Fry in batches for 5–7 minutes until golden brown and crispy
- Don’t overcrowd the pan
5. Drain & serve
- Place on paper towels to remove excess oil
- Serve hot with dipping sauce (chili sauce, garlic mayo, or ketchup)
🔥 Pro tips
- Cornstarch = extra crunch
- Double coating = thicker crust
- Don’t rush frying temperature or they’ll be tough outside and undercooked inside
If you want, I can also give you:
- Pakistani-style spicy masala gizzards 🌶️
- Air fryer version (less oil)
- Or a restaurant-style extra crispy “KFC-style” coating recipe
