Southern Fried Chicken Gizzards
When it comes to Southern cuisine, nothing quite captures the heart and soul of Southern cooking like fried chicken gizzards. This delicious dish is all about transforming humble ingredients into a crispy, flavorful masterpiece. With a spicy marinade of buttermilk and hot sauce, and a seasoned flour coating, these gizzards are fried to a golden brown perfection that’s hard to resist. Pair them with some Collard Greens or Mustard Greens and Hot Water Cornbread for a true Southern feast. And if you’re a fan of all things fried, you’ll definitely want to try Fried Okra or Fried Pickles too!
Why You’ll Love This Recipe
If you’re a fried chicken enthusiast, you’re in for a treat. While not everyone may think of gizzards as a go-to dish, they promise a unique texture and flavor profile that makes them a standout. This recipe brings back fond memories of family road trips and the joy of discovering something special at every pit stop. It’s all about comfort, nostalgia, and delightful crunch.
Kitchen Equipment You’ll Need
- Saucepan
- Deep-fryer or large saucepan
- Plastic bag for coating
- Paper towels
Ingredients
- 1 pound chicken gizzards, rinsed
- 2 stalks celery, cut into chunks
- 1 onion, cut into chunks
- 2 bay leaves
- 1 ½ teaspoons celery salt, divided
- 1 teaspoon seasoned salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried Italian herb seasoning
- 1 teaspoon garlic powder
- ¼ teaspoon ground cumin
- ½ teaspoon Louisiana-style hot sauce
- 3 cups oil for deep frying
- 1 cup all-purpose flour
Step-by-Step Instructions
- Place the chicken gizzards, celery, onion, bay leaves, and 1 teaspoon of celery salt into a saucepan. Cover the gizzards with water by 1 inch.
- Bring the gizzards to a boil, reduce heat to low, cover, and simmer until tender, about 2 1/2 hours. Add more water if needed to keep them covered.
- Remove the gizzards to a bowl, discard the celery and onion, and reserve the broth.
- Season the gizzards with the remaining 1/2 teaspoon of celery salt, seasoned salt, pepper, Italian seasoning, garlic powder, cumin, and hot sauce. Stir to combine well.
- Pour 1/3 cup of the reserved broth over the seasoned gizzards, and refrigerate for 30 minutes or more, stirring occasionally. (You can save the remaining broth for another use.)
- Heat oil in a deep-fryer or large saucepan to 375°F (190°C).
- Place the flour in a plastic bag. Add the seasoned gizzards and shake to coat them thoroughly with flour.
- Gently lower about 1/4 of the gizzards per batch into the hot oil and fry until golden brown, about 5 minutes per batch.
- Drain the gizzards on paper towels and serve hot.
Tips for Success
- Ensure the gizzards are well-coated with flour for maximum crispiness.
- Maintain the oil temperature at 375°F for even frying.
- Don’t overcrowd the pan; fry in batches to keep the oil temperature stable.
Additional Tips and Variations
- For an extra kick, add more hot sauce to the marinade.
- Experiment with different seasonings like smoked paprika for a smoky flavor.
Nutritional Highlights (Per Serving)
While exact values may vary, expect a serving to be rich in protein with a moderate amount of fat and carbohydrates. Remember to enjoy in moderation!
Frequently Asked Questions (FAQ)
Q: Can I use a different type of hot sauce?
A: Absolutely! Feel free to use your preferred brand or spice level.
Q: How do I store leftovers?
A: Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to regain crispiness.
Conclusion
Ready to experience a Southern classic? This Southern Fried Chicken Gizzards recipe is sure to delight your taste buds and transport you to the heart of Southern hospitality. Give it a try and let us know how it turned out for you! We can’t wait to hear about your delicious adventures in the comments below.