Instructions:
Remove excess fat and membranes and clean chicken stomachs. Rinse with cold water and pat dry with paper towels.
Put the gizzard in a bowl and pour the buttermilk over it. Make sure all stomachs are well covered. Cover the bowl and refrigerate for at least 2 hours or overnight. This step helps tenderize the gizzard.
In another bowl, combine flour, salt, paprika, garlic powder, onion powder, and black pepper. Mix well to form the seasoned flour mixture.
Heat vegetable oil to about 350°F (175°C) in a deep fryer or large deep pot.
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.
