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🍗 Fried Chicken Gizzards (Extra Crispy Recipe<\/strong>)<\/p>\n 🧂 Ingredients<\/strong>:<\/p>\n 1 lb chicken gizzards (cleaned and trimmed very well)<\/p>\n 2 cups buttermilk (or 2 cups milk + 1 tbsp lemon juice\/vinegar as substitute)<\/p>\n 1 1\/2 cups all-purpose flour<\/p>\n 1\/2 cup cornstarch (this is what makes them extra crispy)<\/p>\n 1 tsp garlic powder<\/p>\n 1 tsp onion powder<\/p>\n 1 tsp paprika (optional but gives great color and flavor)<\/p>\n 1\/2 tsp black pepper (or more to taste)<\/p>\n 1 tsp salt (adjust to taste)<\/p>\n Oil for deep frying<\/p>\n 👨🍳 Instructions<\/strong>:<\/p>\n 1. Clean the gizzards properly:<\/strong><\/p>\n Start by washing the chicken gizzards very well under cold water. Remove any yellow membranes, fat, or tough pieces you see. This step is very important because it affects both the taste and texture.<\/p>\n 2. Tenderize and soak:<\/strong><\/p>\n Place the cleaned gizzards in a bowl and cover them completely with buttermilk.<\/p>\n Let them soak for at least 2\u20136 hours, but if you have time, overnight in the fridge is best. The buttermilk helps break down the toughness and makes them much softer and juicier after frying.<\/p>\n 3. Prepare the coating mixture:<\/strong><\/p>\n In a large bowl, mix:<\/p>\n flour<\/p>\n cornstarch<\/p>\n garlic powder<\/p>\n onion powder<\/p>\n paprika<\/p>\n salt<\/p>\n black pepper<\/p>\n Stir everything well so the seasoning is evenly distributed in the flour.<\/p>\n <\/p>\n [adinserter block=”4″]<\/p>\n <\/p>\n 4. Coat the gizzards<\/strong>:<\/p>\n Remove the gizzards from the buttermilk and let the excess drip off.<\/p>\n Then place them into the flour mixture and press well so each piece is fully coated. For extra crunch, you can double coat them (dip again in buttermilk then flour).<\/p>\n 5. Heat the oil<\/strong>:<\/p>\n In a deep pan or fryer, heat oil to medium-high temperature (around 350\u00b0F \/ 175\u00b0C). The oil should be hot enough to fry quickly but not burn the coating.<\/p>\n 6. Fry until golden<\/strong>:<\/p>\n Carefully place the coated gizzards into the hot oil. Fry in small batches so they cook evenly.<\/p>\n Cook for about 4\u20136 minutes or until they turn golden brown and crispy on the outside.<\/p>\n 7. Drain and rest<\/strong>:<\/p>\n Remove them and place on paper towels or a wire rack to drain excess oil. Let them rest for a few minutes so the crust stays crispy.<\/p>\n 🍽️ Serving ideas<\/strong>:<\/p>\n Serve hot with:<\/p>\n Spicy mayo 🌶️<\/p>\n Garlic sauce 🧄<\/p>\n Ketchup or BBQ sauce 🔥<\/p>\n Fries or coleslaw on the side<\/p>\n <\/p>\n <\/p>\n [adinserter block=”5″]<\/p>\n","protected":false},"excerpt":{"rendered":" [adinserter block=”3″] 🍗 Fried Chicken Gizzards (Extra Crispy Recipe) 🧂 Ingredients: 1 lb chicken gizzards (cleaned…<\/p>\n","protected":false},"author":1,"featured_media":2227,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-528","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/posts\/528","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=528"}],"version-history":[{"count":1,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/posts\/528\/revisions"}],"predecessor-version":[{"id":2062,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/posts\/528\/revisions\/2062"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/media\/2227"}],"wp:attachment":[{"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=528"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=528"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=528"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}