Southern Fried Chicken Gizzards




1 lb chicken gizzards (or chicken livers)
 1 c whole milk buttermilk
2 Tbsp your favorite hot sauce (i've used sriracha) opt.
 1 Tbsp seasoning salt

 Breading:
 1 c self rising flour
1 1/2 Tbsp seasoning salt (more or less)
 2 tsp smoked paprika (smoked paprika makes all the difference, delicious)
1 tsp black pepper

 Marinate chicken gizzards in ingredients 2-4 for 8-12 hours. I prefer overnight, the buttermilk will help tenderize the gizzards. Drain your chicken gizzards, or livers. In a mixing combine all the breading ingredients.

Place flour breading mix in mixing bowl or bag. Bread chicken gizzards...make sure you coat the gizzards evenly Heat deep fryer to 325 degrees.

Deep fry for 4-6 minutes or until golden brown. gizzards cook fast (same for livers).

 Drain on paper towels. Plate up and serve with your favorite sauce! If you want, you can simmer the chicken gizzards in some water with a little salt, garlic powder & hot sauce for 10-15 minutes. cool, bread then fry. Note~when frying chicken livers, watch out, those suckers will "Pop" and could splatter a little hot oil on you. Youch!

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