Ingredients :

• Chicken gizzards — Buy them pre-cleaned if possible — it saves you 10 minutes of work. Otherwise, check that there is no thick silver skin or greenish parts remaining. Fresh, they have a slightly metallic smell, which is normal. In the supermarket, you often find them in 500g to 1kg trays. Plan for about 200g per person before cooking — they shrink when heated.
• Buttermilk (fermented milk) — This is the ingredient that changes everything. The acidity tenderizes the meat deeply and helps the flour stick perfectly. If you can’t find any, mix 200 ml of whole milk with a tablespoon of lemon juice, let it sit for 5 minutes — it works very well.
• Smoked paprika — Not ordinary sweet paprika — the smoked kind, the one in the small red Spanish tin easily found in supermarkets. This is what gives the crust its copper tint and that slight barbecue background without needing to light a grill.
• Frying oil — Sunflower or peanut oil, nothing else. Olive oil burns too quickly and gives a bitter taste at high temperatures. Ideally, have at least 5 cm of oil depth in the pot so that the gizzards float and cook evenly.