Name: Fried Chicken Gizzards
Prep time: 2 h 15 min
Cook time: 45 min
Total time: 3 h
Cuisine: Southern
Ingredients: 1 lb chicken gizzards, cleaned; 1 cup buttermilk (or 1 cup milk with 1 tbsp vinegar); 1 1/2 cups all-purpose flour; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp paprika; 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp cayenne pepper (optional); Oil for frying (vegetable or canola)

Jump to Recipe·Leave a Review

Fried chicken gizzards are a Southern classic that deliver bold flavor and satisfying crunch in every bite. These bite-sized morsels are first simmered to tenderness, then dredged in seasoned flour and deep-fried until golden brown. Whether served as an appetizer, snack, or part of a full meal, they’re packed with savory goodness and an irresistible crispy texture. Fried Chicken Gizzards

Why You’ll Love This Recipe

I love how this recipe turns a humble, often overlooked ingredient into something incredibly crave-worthy. The gizzards are tender inside with a perfectly crispy coating that holds up beautifully. It’s budget-friendly, surprisingly simple, and deeply flavorful. I often make a big batch because they disappear fast—everyone always wants seconds.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken gizzards, cleaned
Buttermilk (or milk with a splash of vinegar)
All-purpose flour
Garlic powder
Onion powder
Paprika
Salt
Black pepper
Cayenne pepper (optional, for a spicy kick)
Oil for frying (vegetable or canola)

directions

I start by rinsing the chicken gizzards thoroughly, trimming off any excess fat or silver skin.
Then, I soak them in buttermilk for at least 2 hours (or overnight) to help tenderize and flavor them.
Next, I bring a pot of salted water to a boil and simmer the gizzards for about 45 minutes until they’re tender.
While they cool slightly, I prepare a dredge by mixing flour with garlic powder, onion powder, paprika, salt, pepper, and a pinch of cayenne.
I remove the gizzards from the buttermilk, shake off the excess, and dredge them thoroughly in the seasoned flour mixture.
In a deep skillet or fryer, I heat oil to 350°F (175°C) and fry the gizzards in batches until golden brown and crispy, about 3–4 minutes per batch.
I transfer them to a wire rack or paper towels to drain, then serve hot.

Servings and timing

This recipe serves about 4 people. The total time, including marinating and simmering, is around 3 hours, but the active prep and frying takes about 45 minutes.

Variations

I sometimes mix it up by adding cornmeal to the flour for extra crunch or tossing the fried gizzards in hot sauce or honey butter for a different flavor twist. For a spicy version, I like to amp up the cayenne or add a dash of hot sauce to the buttermilk soak. If I’m short on time, I skip the simmering step and use a pressure cooker to speed up the tenderizing process.

storage/reheating

I store leftover fried gizzards in an airtight container in the fridge for up to 3 days. To reheat, I use the oven or air fryer at 375°F (190°C) for about 10 minutes to keep them crispy. Microwaving works too, but they lose their crunch. For longer storage, I freeze them and reheat from frozen in the oven until heated through and crispy.

FAQs

What are chicken gizzards?

Chicken gizzards are a small, muscular part of the bird’s stomach that helps grind food. They’re chewy but become tender with the right cooking method.

Do I need to boil the gizzards before frying?

Yes, boiling helps tenderize them so they’re not overly chewy when fried. I always simmer them until tender before dredging and frying.

Can I use an air fryer instead of deep frying?

Absolutely. I spray the dredged gizzards lightly with oil and cook them in the air fryer at 375°F for about 15 minutes, flipping halfway through.

How do I know when the gizzards are done frying?

I look for a golden brown color and check that the internal temperature reaches at least 165°F. They should be crisp on the outside and tender inside.

Can I marinate the gizzards longer than overnight?

Yes, I sometimes soak them for up to 24 hours in the fridge. It makes them even more flavorful and tender.

Conclusion

Fried chicken gizzards are a delicious way to enjoy a unique cut of meat with tons of flavor and crunch. With a few simple steps, I turn these into a crowd-pleasing favorite that’s great for game day, parties, or just a savory snack. Once I tried them this way, they quickly became a regular part of my Southern-inspired comfort food lineup.

Fried Chicken Gizzards