1 lb chicken gizzards (or chicken livers)
1 c whole milk buttermilk
2 T your favorite hot sauce (opt)
1 T seasoning salt
Marinate chicken gizzards for 8 – 12 hours. The buttermilk will help tenderize the gizzards. Drain your chicken gizzards (or livers). Bread chicken gizzards…make sure you coat the gizzards evenly. After breaded, let rest for 10 – 15 min. This helps “set” the coating. You can also lightly “spritz” your battered gizzards to set the coating. Heat deep fryer to 350 F. Deep fry for 4 – 6 min or until golden brown. Your gizzards cook fast (same for livers). Drain on paper towels. Plate up and serve with your favorite sauce! Note: If you want, you can simmer the chicken gizzards in some water with a little salt, garlic powder and hot sauce for 10 – 15 min. Cool, bread then fry. Serve immediately.
1 c self rising flour
1 1/2 T seasoning salt (more or less)
2 t smoked paprika (smoked paprika makes all the difference, delicious)
1 t black pepper
In a mixing bowl combine all the breading ingredients. Place flour breading mix in mixing bowl or bag.