Pour enough vegetable oil into a deep skillet or Dutch oven to reach about 1 inch in depth. Heat the oil over medium-high heat until it reaches 350°F (175°C). To test readiness, drop a small piece of coating into the oil—it should sizzle immediately.
Step 4: Coat the Gizzards
- Remove the gizzards from the marinade, allowing excess liquid to drip off.
- Dredge each gizzard in the seasoned flour, shaking off any excess. If desired, dip back into the marinade before re-coating for added crunch.
Step 5: Fry Until Golden
Carefully place the coated gizzards into the hot oil in batches, being careful not to overcrowd the pan. Fry for 8–10 minutes per batch, turning occasionally, until golden brown and crispy on the outside but tender within.
Pro Tip : Double-frying (once briefly, then again after resting) enhances crispiness.
Step 6: Drain & Serve
Remove the fried gizzards from the oil and place them on a paper towel-lined plate to drain excess grease. Let them rest for a few minutes before serving hot.
Pair with classic sides like mac and cheese, collard greens, or cornbread for a true taste of Southern comfort.
Tips for Success
Clean Properly : Ensure the gizzards are thoroughly cleaned and dried before marinating to avoid unwanted flavors.
Marinate Long Enough : Extended marination time guarantees juicy results and bold seasoning penetration.
Adjust Spices : Customize spice levels to suit mild or fiery preferences.
Serve Fresh : Fried foods taste best when enjoyed shortly after cooking.
Serving Suggestions
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