- Cleaning & Prepping:
Rinse the gizzards thoroughly.
Trim any extra fat or membrane.
Some people boil or simmer them first to tenderize before frying.
- Seasoning:
Common seasonings: salt, black pepper, garlic powder, paprika, cayenne, onion powder.
You can marinate them in buttermilk for a few hours for extra tenderness and flavor.
- Breading:
Dredge in flour or a flour-cornmeal mix.
Some people double-dip in egg wash and then flour for a thicker crust.
- Frying:
Deep-fry in oil heated to around 350°F (175°C) until golden brown, usually 3–5 minutes if pre-boiled.
Drain on paper towels.
- Serving:
Often served with hot sauce, ketchup, or a dipping sauce.
Perfect as an appetizer or part of a hearty Southern meal.