Fried chicken gizzards are one of those dishes that instantly transport me to the heart of soulful Southern kitchens. With their crispy coating and juicy, tender center, these little bites pack a punch of flavor and nostalgia. Whether I’m making them as a comforting dinner or serving them up as a party snack, this recipe always hits the spot.
Why You’ll Love This Recipe
I love how this dish transforms a humble ingredient into something truly special. Gizzards are affordable and packed with protein, but when they’re simmered until soft and then fried to perfection, they become downright irresistible. The contrast of the tender inside and crunchy, seasoned exterior keeps me coming back for more. Plus, this recipe is easy to adapt depending on my mood—whether I want something spicy, gluten-free, or extra crispy.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 pound chicken gizzards
1 cup buttermilk
1 ½ cups all-purpose flour
½ cup cornmeal (optional)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper (optional)
2 large eggs
1 tablespoon hot sauce (optional)
Vegetable oil, for deep frying
Directions
I start by rinsing the gizzards well under cold water and trimming off any excess fat or connective tissue. Then I place them in a saucepan, cover with water, and simmer them for about 45 minutes. This step is crucial—it ensures they’re tender before I even think about frying them.
While they’re simmering, I mix together a marinade of buttermilk, eggs, hot sauce, salt, and pepper. Once the gizzards are done simmering and patted dry, I let them soak in this mixture for at least 30 minutes (though I often go up to 4 hours if I’ve got the time).
For the coating, I whisk together flour, cornmeal, garlic powder, onion powder, paprika, cayenne, salt, and pepper. Once my oil is hot—about 350°F—I dredge each gizzard in the seasoned flour, making sure to press the coating on firmly.
I fry them in small batches, usually for 3 to 5 minutes, until golden brown and crispy. Then I let them drain on paper towels while I finish up the rest.
Servings and timing
This recipe makes 4 generous servings.
Prep Time: 15 minutes Cook Time: 50 minutes Marinate Time: 30 minutes to 4 hours Total Time: About 1 hour and 15 minutes (not including extended marinating)
Variations
When I want to change things up, I play with the spices—smoked paprika adds a deeper flavor, and herbs like thyme give it an aromatic touch. For more heat, I go heavier on the cayenne or add chili powder.
To switch up the texture, sometimes I use panko instead of flour, or double-dip for extra crunch. If I need a gluten-free version, I just swap the flour and cornmeal for gluten-free alternatives.
When I’m in the mood for something lighter, I skip the deep frying and air-fry them at 400°F for 10 to 15 minutes with a quick spritz of oil.
Storage/Reheating
If I have leftovers, I let them cool completely before storing them in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven or air fryer at 375°F for about 8 to 10 minutes, which keeps the coating nice and crispy. I avoid microwaving—they get too soggy.
FAQs
What are chicken gizzards?
Chicken gizzards are a part of the bird’s digestive tract. They’re small, muscular, and very flavorful, especially when cooked slowly and fried to crisp perfection.
How do I make gizzards tender?
Simmering them before frying is key. I cook mine gently for about 45 minutes to soften the tough muscle fibers. Skipping this step will make them chewy.
Can I make this recipe ahead of time?
Yes, I often simmer and marinate the gizzards in advance. When ready to fry, I just coat and cook them. They’re best served fresh, but prepping ahead saves a lot of time.
What dipping sauces go well with fried gizzards?
I like serving them with ranch, honey mustard, or spicy aioli. A squeeze of lemon or seasoned salt also brings out their flavor nicely.
Can I freeze fried gizzards?
Absolutely. After frying, I let them cool completely, then freeze them on a tray before transferring to a freezer bag. To reheat, I bake them straight from frozen at 400°F until hot and crispy.
Conclusion
Fried chicken gizzards are a down-home classic that I’ll never get tired of. They’re packed with protein, full of flavor, and offer that perfect combination of crispy and tender. Whether I’m making them for a comforting meal or a shareable snack, they always disappear fast. With just a bit of prep and the right seasonings, they’re guaranteed to impress—even those trying gizzards for the first time.
Crispy fried chicken gizzards with a tender, juicy interior and a flavorful, well-seasoned crust. Perfect as a snack, appetizer, or comfort dish.
Total Time:1 hour 15 minutes (including tenderizing & marinating)
Yield:4 servings
Ingredients
1 pound chicken gizzards
1 cup buttermilk (or milk + 1 tbsp vinegar/lemon juice)
2 large eggs (optional, for additional coating)
1 ½ cups all-purpose flour
½ cup cornmeal (optional for crunch)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon salt (or to taste)
½ teaspoon black pepper
¼ teaspoon cayenne pepper (optional, for heat)
1 tablespoon hot sauce (optional)
Vegetable oil, for deep frying
Instructions
Trim and clean the gizzards: rinse them under cold water and remove any fat, sinew, or gristle.
**Tenderize / precook** — simmer the gizzards in water or broth (or with aromatics) for ~30–60 minutes until they become fork‑tender. (Some recipes go longer.) :contentReference[oaicite:0]{index=0}
Drain and let them cool slightly. Pat dry with paper towels.
In a bowl or zip-top bag, combine buttermilk, eggs (if using), and hot sauce (if desired). Add the gizzards and marinate for at least 30 minutes (or up to a few hours) to help break down fiber and add flavor. :contentReference[oaicite:1]{index=1}
In a separate bowl, whisk together flour, cornmeal (if using), garlic powder, onion powder, paprika, salt, pepper, and cayenne.
Heat oil in a deep pot or fryer to ~350 °F (175‑180 °C). Make sure there’s enough depth so the gizzards can float freely while frying.
Dredge each gizzard piece: remove from marinade, shake off excess, then coat thoroughly in the seasoned flour mixture. (Some recipes double-dip with egg + flour for extra crust.) :contentReference[oaicite:2]{index=2}
Fry in batches (do not overcrowd) for about 3–5 minutes, or until the coating is golden and crisp. Adjust time as needed depending on size and thickness.
Remove with a slotted spoon and drain on paper towels or a wire rack. Serve hot with your favorite dipping sauce.
Notes
Simmering or pre‑cooking is critical to avoid a chewy, tough texture. Parboiling for 10–15 minutes before frying is a trick some cooks use. :contentReference[oaicite:3]{index=3}
Brining in buttermilk (acid + dairy) helps break down toughness and adds moisture. :contentReference[oaicite:4]{index=4}
