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Southern Fried Gizzards
Created by: Howcan Team
Ingredients
- 1 lb chicken gizzards
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Vegetable oil for frying
Instructions
- Rinse the chicken gizzards and pat them dry with paper towels.
- Place the gizzards in a bowl and pour the buttermilk over them. Let them soak for at least 1 hour, or overnight for best results.
- In a separate bowl, mix the flour, salt, black pepper, garlic powder, and paprika.
- Heat 2 inches of vegetable oil in a large skillet over medium-high heat.
- Remove the gizzards from the buttermilk and dredge them in the seasoned flour mixture, shaking off any excess.
- Carefully place the gizzards in the hot oil and fry for 8-10 minutes, or until golden brown and crispy, turning occasionally for even cooking.
- Remove the fried gizzards from the oil and place them on a paper towel-lined plate to drain any excess oil.
- Serve hot and enjoy as an appetizer or main course.
Gizzards have a rich history in Southern cuisine, particularly in the United States. These muscular parts of a bird's digestive system were once considered scraps but have since become a beloved delicacy. Chefs in the Southern states, especially in Louisiana, have perfected the art of cooking gizzards, often marinating them in a blend of spices before frying them to crispy perfection. The best version of this dish can be found in the heart of New Orleans, where renowned chefs infuse gizzards with Cajun flavors. The key to a delectable gizzard dish lies in the marination process, where the flavors penetrate the tough texture, resulting in a tender and flavorful bite.
35 min
4 servings
320 calories
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