Fried chicken gizzards with green goddess yogurt dressing

While at the store, Rick spotted a package of chicken gizzards and they sounded like a fun culinary adventure for the day!  I realize gizzards are not for everyone but we dig 'em - give it a try if you're feeling adventurous.  And if not, you can use the recipe and method for other chicken pieces, or cut up pieces for your own chicken nuggets.

I had bought buttermilk earlier in the week for biscuits, so we soaked them in buttermilk.  I'm recommending that you soak them for at least 12 - up to 24 hours. The buttermilk helps tenderize them.  I've read that you can go up to two days if you like as well.


Fried Chicken Gizzards with Green Goddess Yogurt Dressing
4-6 servings as a starter

• 1 lb. fresh chicken gizzards
• 1 - 1 1/2 cups buttermilk
• 1 cup flour
• 1-2 Tbsp. Lawry's seasoning
• 1 tsp. smoked paprika
• 1 tsp. chile powder
• Vegetable oil for frying
• Serve with lemon wedges and Green Goddess Yogurt Dressing - click here for the recipe

1. Trim gizzards to approximately 1 inch pieces.  Trim excess fat and remove any sinewy pieces that seem too tough.
2. Soak gizzards in enough buttermilk to just cover them for 12-24 hours.  When ready to cook, drain.
3. Combine flour and spices in a bowl.  Dredge gizzard pieces in flour mixture and place on a plate.
4. Heat 1 inch of oil in a heavy large pot, preferable a cast iron dutch oven over medium-high heat.
5. Fry dredged pieces in a single layer - be careful not to overcrowd.  Cook for about 3-4 minutes a side, until they are golden brown on both sides. Turn heat down a little if the oil starts to get too hot.
6. Drain on a rack placed over a baking sheet or on a layer of paper towels.

Squeeze lemon wedges over them and serve with Green Goddess Yogurt Dressing and fresh cut veggies.