1 pound chicken gizzards
1 cup buttermilk
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
Vegetable oil, for frying
Clean the chicken gizzards by removing any excess fat or membranes. Rinse them under cold water and pat dry with paper towels.
Place the gizzards in a bowl and pour the buttermilk over them. Make sure all the gizzards are well coated. Cover the bowl and refrigerate for at least 2 hours or overnight. This step helps to tenderize the gizzards.
In a separate bowl, combine the flour, salt, paprika, garlic powder, onion powder, and black pepper. Mix well to create a seasoned flour mixture.
Heat vegetable oil in a deep fryer or a large, deep skillet to about 350°F (175°C).
Take the marinated gizzards out of the buttermilk and let the excess buttermilk drip off.
Coat each gizzard with the seasoned flour mixture, pressing the flour into the gizzards to ensure they are well coated.
Carefully drop the coated gizzards into the hot oil, a few at a time, making sure not to overcrowd the pan. Fry for about 5-7 minutes or until golden brown and crispy.
Remove the fried gizzards from the oil using a slotted spoon or tongs, and place them on a paper towel-lined plate to drain excess oil.
Repeat the frying process with the remaining coated gizzards.
Serve the fried chicken gizzards hot as a main dish or as a side with your favorite soul food accompaniments like collard greens, mac and cheese, or cornbread.