Sherri Williams Recipe

My Mississippi Boy's Deep Fried Chicken Gizzards

By Sherri Williams logansw


Recipe Rating:
Serves:
2-4
Prep Time:
Cook Time:
Cooking Method:
Deep Fry

Sherri's Story

We southern girls & guys just love us some fried chicken gizzards. My husband Roy is from Mississippi and he just loves some down home deep fried chicken gizzards. This is just plain goodness. Enjoy these crunchy, smokey & tasty bites of the south. Cooking with Passion, sw:)

Ingredients

1 lb
chicken gizzards, cleaned **or chicken livers**
1 c
whole milk buttermilk
2 Tbsp
your favorite hot sauce**i used sriracha**
2 tsp
everglades seasoning**or favorite seasoning salt**
BREADING
1 c
self rising flour
1 Tbsp
everglades seasoning**or favorite seasoning salt more or less**
2 tsp
smoked paprika
1 tsp
black pepper

Directions Step-By-Step

1
marinate chicken gizzards in ingredients 2-4 for 8-12 hours.** i prefer overnight, the buttermilk will help tenderize the gizzards**
2
drain chicken livers. in a mixing combine all the breading ingredients. place breader in in mixing bowl or bag. bread chicken gizzards...make sure you coat the gizzards evenly
3
heat deep fryer to 320 degrees. deep fry for 4-6 minutes or until golden brown. gizzards cook fast. drain on paper towels
4
plate up and serve with your favorite hot sauce!

**if you wish, you can simmer the chicken gizzards in some water with a little salt, garlic powder & hot sauce for 10-15 minutes. cool, bread then fry**

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Southern
Other Tag: Quick & Easy

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82 Comments

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Cynthia Vigini Cynthia_Vigini
Aug 26, 2014
I tried this recipe and say it's Family Tested & Approved!
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Cynthia Vigini Cynthia_Vigini
Aug 26, 2014
My husband just loves gizzards, I made these last night for his Birthday and he loved your recipe and ate half of them himself! He kept going on about how tasty they were, and how tender they were, with the perfect bit of chew and spiced up just right and the kids loved it too! Thanks so much for sharing your delicious recipe!
user
Andy Anderson ! WichitaChef
May 12, 2014
These look brilliant... Pinched with love ;-)
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Sherri Williams logansw
Oct 27, 2013
I normally don't boil them. There is really no need since the buttermilk and hot sauce tenderizing the gizzards
user
Blu Bayoiu bayoublu
Oct 21, 2013
Should it be either/or buttermilk or boil? Can both be done?