Rinse the chicken gizzards under cold running water. Trim away any tough pieces or extra fat. Pat them dry using paper towels so the coating sticks better later.

Place gizzards in a pot with water and salt. Bring to a gentle boil. Cook for about 25 minutes until they become tender but not overly soft.

Drain the boiled gizzards using a colander. Let them cool for several minutes. This step makes them easier to coat and fry safely without splashing oil.

In a bowl, mix flour, garlic powder, onion powder, paprika, black pepper and cayenne pepper. Stir well so the spices spread evenly throughout the flour mixture.

In another bowl, whisk the egg and milk together. This mixture helps the flour coating stick to the gizzards and creates a crispy crust after frying.

Dip each gizzard into the egg mixture. Then roll it in the seasoned flour. Make sure every piece is fully coated for the best crispy texture.

Pour vegetable oil into a deep skillet or frying pan. Heat the oil to about 350°F (175°C). The oil should be hot but not smoking.

Carefully place coated gizzards into the hot oil. Fry them in small batches for about five minutes. Turn them occasionally until golden brown and crispy.

Remove the fried gizzards using a slotted spoon. Place them on paper towels. This step removes extra oil and keeps the coating crisp and light.

Serve the fried gizzards while they are hot and crispy. Sprinkle a little salt if desired. Enjoy them with your favorite dipping sauce.