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# **Crispy Southern Fried Chicken Gizzards: A Soul Food Classic**
When it comes to Southern soul food, few dishes deliver as much satisfying crunch and rich flavor as crispy fried chicken gizzards. Often overlooked, these humble morsels pack a punch of tradition, taste, and texture that takes you straight to the heart of Southern cooking. Whether you’re already a fan or curious to try them for the first time, this dish is a must-have for anyone who loves bold, home-cooked flavor.
## đ What Are Chicken Gizzards?
Chicken gizzards are a part of the birdâs digestive systemâtough little muscles that require proper preparation to become tender and delicious. While they may sound unusual to the uninitiated, theyâve been a beloved staple in Southern and soul food kitchens for generations.
## â¤ď¸ The Soul Food Connection
In soul food traditions, no part of the chicken goes to waste. Recipes born from necessity have become treasured favorites passed down through families. Gizzards, like neck bones and pigâs feet, are steeped in flavor, slow-cooked care, and cultural pride. Frying them up to a crispy golden brown transforms this inexpensive cut into something unforgettable.
## đ Crispy Southern Fried Chicken Gizzards Recipe
### **Ingredients:**
* 1 pound chicken gizzards, cleaned and trimmed
* 2 cups buttermilk
* 2 cups all-purpose flour
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1 teaspoon paprika
* 1/2 teaspoon cayenne pepper (optional for heat)
* Salt and black pepper to taste
* Oil for frying (peanut or vegetable oil works best)
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### **Instructions:**
1. **Tenderize the Gizzards:**
Start by simmering the cleaned gizzards in a pot of salted water for about 45 minutes to 1 hour. This step ensures theyâre tender before hitting the fryer. Drain and let cool.
2. **Soak in Buttermilk:**
Place the gizzards in a bowl with buttermilk, cover, and refrigerate for at least 2 hours or overnight. This helps further tenderize the meat and adds flavor.
3. **Season the Flour:**
In a large bowl or shallow dish, mix flour with garlic powder, onion powder, paprika, cayenne, salt, and pepper.
4. **Coat the Gizzards:**
Remove gizzards from the buttermilk and dredge them in the seasoned flour until fully coated. For extra crunch, double-dip: back into the buttermilk, then into the flour again.
5. **Fry Until Golden:**
Heat oil to 350°F (175°C) in a deep fryer or heavy skillet. Fry the gizzards in small batches for 3â5 minutes until crispy and golden brown. Drain on paper towels.
6. **Serve Hot:**
Serve with hot sauce, ranch, or honey mustard. These also pair perfectly with collard greens, mac and cheese, or fried okra.
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