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
- Trim gizzards to approximately 1 inch pieces. Trim excess fat and remove any sinewy pieces that seem too tough.
- Soak gizzards in enough buttermilk to just cover them for 12-24 hours. When ready to cook, drain.
- Combine flour and spices in a bowl. Dredge gizzard pieces in flour mixture and place on a plate.
- Heat 1 inch of oil in a heavy large pot, preferable a cast iron dutch oven over medium-high heat.
- 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.
- 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.