Gizzards Recipe

Trim and clean the gizzards: rinse under cold water. Remove any yellow membrane, excess fat, or gristle. Pat dry with paper towels.

Place the cleaned gizzards in a medium pot. Add 6 cups water, 1 tablespoon kosher salt, 2 bay leaves, 1 teaspoon whole black peppercorns, 3 garlic cloves (crushed), and 1 halved medium onion.

Bring the pot to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer gently for 45–60 minutes, until gizzards are tender when pierced with a fork but still have some chew. Check at 45 minutes; cooking time varies by size and age of gizzards.

When tender, remove gizzards from the broth with a slotted spoon. Let cool slightly on a cutting board and, if desired, slice each gizzard in half lengthwise or into bite-size pieces. Reserve 1 cup of the cooking broth for thinning the buttermilk (optional). Pat pieces dry thoroughly with paper towels — this helps the coating adhere and prevents oil splatter.

Prepare dredging stations

In a shallow bowl whisk together 2 large eggs and 1/2 cup buttermilk. If you prefer a slightly thinner wash, whisk in 1–2 tablespoons reserved cooking broth. In a separate shallow dish combine 1 cup all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/4 teaspoon cayenne, 1/2 teaspoon ground black pepper, and 1 teaspoon kosher salt.

Heat a heavy skillet or Dutch oven over medium-high heat and add about 1 cup vegetable oil. Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour — it should sizzle immediately but not smoke.

Working in batches to avoid overcrowding, dip each gizzard piece first into the egg-buttermilk wash, letting excess drip off, then coat thoroughly in the seasoned flour mixture, pressing lightly so the coating sticks. Shake off excess flour.

Carefully add coated gizzards to the hot oil, spacing pieces so they aren't touching. Fry for 3–4 minutes per side (6–8 minutes total), turning once, until golden brown and crisp. Smaller pieces may cook faster—adjust time accordingly.

Use a slotted spoon to transfer fried gizzards to a wire rack set over a baking sheet or to paper towels to drain. Season immediately with a light pinch of salt if desired. Repeat with remaining pieces, allowing oil to return to temperature between batches.

Serve the fried gizzards hot with lemon wedges, a sprinkle of chopped parsley, and your choice of hot sauce or dipping sauce on the side.

Leftovers: cool completely, then store in an airtight container in the refrigerator for up to 3 days. Re-crisp in a 375°F (190°C) oven for 8–10 minutes before serving.