Ingredients:

  • 1 lb chicken gizzards, cleaned and trimmed
  • 2 cups chicken stock
  • 1 tsp salt
  • 1 bay leaf
  • 1 cup whole buttermilk
  • 1 tbsp hot sauce
  • 1 large egg
  • 1.5 cups all-purpose flour
  • 0.5 cup cornstarch
  • 1 tbsp garlic powder
  • 1 tbsp smoked paprika
  • 1 tsp cayenne pepper
  • 2 tsp black pepper
  • 1 tsp kosher salt
  • 1 quart peanut oil

Instructions:

  1. Place your 1 lb chicken gizzards in a medium pot with 2 cups chicken stock, 1 tsp salt, and 1 bay leaf. Bring to a boil, then reduce heat and simmer for 30 minutes until the meat is easily pierced with a fork. Drain and pat completely dry with paper towels.
  2. In a medium bowl, whisk together the buttermilk, egg, and hot sauce. Submerge the warm, dried gizzards in the mixture and let sit for at least 10 minutes.
  3. In a shallow dish, combine flour, cornstarch, garlic powder, smoked paprika, cayenne, black pepper, and 1 tsp kosher salt. Dredge the gizzards in the flour mixture, ensuring every nook and cranny is covered in white powder.
  4. Heat oil in a heavy skillet to 350°F (175°C). Fry gizzards in batches for 3–5 minutes until deep mahogany and crispy. Transfer to a wire cooling rack to maintain texture.