Naturally Low in Fat: When prepared right, they fit into a balanced dietIngredientsFor the
Gizzards:1 lb chicken gizzards2 cups
buttermilk (for marinating and tenderizing)1 tsp salt1 tsp black pepper½ tsp cayenne pepperFor the Breading:1 cup all-purpose flour½ cup cornmeal (for a crispy texture)1 tsp garlic powder1 tsp onion powder½ tsp paprika½ tsp salt½ tsp black pepperFor Frying:2 cups vegetable oilCooking InstructionsCooking InstructionsStep 1: Clean & MarinateRinse gizzards thoroughly and trim any tough membranes or fat.Soak in buttermilk with salt, pepper, and cayenne. Refrigerate for 2 hours (or overnight) for maximum tenderness.Step 2: Dredge in Seasoned BreadingMix flour, cornmeal, and spices in a large bowl.Remove gizzards from marinade, let excess drip off, and coat well in the dry mix.Let coated gizzards rest for 5 minutes to help the breading stick.Step 3:
