Rinse gizzards under cold water. Trim any excess fat or silverskin. Pat very dry with paper towels—moisture is the enemy of crispiness!
🔪 Optional but recommended: Simmer gizzards in salted water for 30–45 minutes before frying to ensure tenderness. Drain and cool before marinating.
2. Marinate (15–30 Minutes)
In a bowl, whisk buttermilk, hot sauce, garlic powder, and onion powder.
Add gizzards, turning to coat. Cover and refrigerate 15–30 minutes (no longer—acid can toughen them).
3. Heat the Oil
Pour oil into a heavy pot or Dutch oven to a depth of 2–3 inches.
Heat over medium-high to 350°F (175°C). Use a thermometer—this is crucial!
⚠️ Too cool = greasy; too hot = burnt outside, raw inside.
4. Dredge in Seasoned Flour
In a shallow dish, mix all coating ingredients.
Remove gizzards from marinade (let excess drip off) and dredge thoroughly in flour, pressing to adhere.
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