These Fried Chicken Gizzards are crispy on the outside, tender and flavorful on the inside, and packed with savory Southern-style seasoning. The secret to getting tender gizzards is to simmer them before frying. This breaks down their naturally firm texture before they go into the seasoned flour.
🍗 Recipe Overview
- Prep Time: 20 minutes
- Simmering Time: 45–60 minutes
- Frying Time: 10–15 minutes
- Total Time: About 1½ hours
- Servings: 4–6
- Course: Appetizer or Main Course
- Cuisine: Southern-inspired
- Difficulty: Easy
Ingredients
For the Gizzards
- 1½ pounds chicken gizzards, cleaned
- 4 cups water or chicken broth
- 1 small onion, quartered
- 3 garlic cloves, crushed
- 2 bay leaves
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Seasoned Flour
- 2 cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon seasoned salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper, optional
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
For the Wet Coating
- 2 large eggs
- ½ cup buttermilk
- 1 teaspoon hot sauce, optional
For Frying
- Vegetable, canola, or peanut oil, as needed
How to Make Fried Chicken Gizzards
1. Clean the Gizzards
Place the gizzards in a colander and rinse them under cold running water.
Trim away any excess fat, tough connective tissue, or yellowish membrane that remains.
Pat them dry with paper towels.
Important: Handle raw chicken products carefully and wash your hands, utensils, and work surfaces thoroughly after preparation.
2. Simmer the Gizzards
Place the cleaned gizzards in a large saucepan or Dutch oven.
Add:
- Water or chicken broth
- Onion
- Garlic
- Bay leaves
- Salt
- Black pepper
Bring the liquid to a boil.
Reduce the heat to low and cover.
Simmer gently for approximately 45–60 minutes, or until the gizzards become noticeably tender.
For especially tender gizzards, you can simmer them a little longer.
Don’t throw away the cooking liquid—it can be strained and used as a flavorful base for gravy or soup.
3. Drain and Cool
Remove the gizzards from the cooking liquid.
Discard the onion and bay leaves.
Allow the gizzards to cool enough to handle safely.
Pat them thoroughly dry.
This is important because excess moisture can cause the hot frying oil to splatter.
4. Prepare the Seasoned Flour
In a large shallow bowl, combine:
- Flour
- Paprika
- Garlic powder
- Onion powder
- Seasoned salt
- Black pepper
- Cayenne
- Thyme
- Oregano
Whisk everything together thoroughly.
Taste a tiny pinch of the seasoning mixture and adjust the salt or cayenne if desired.
5. Prepare the Buttermilk Mixture
In another bowl, whisk together the eggs, buttermilk, and hot sauce.
The buttermilk helps the coating adhere to the gizzards while adding flavor.
6. Coat the Gizzards
Work with a few gizzards at a time.
First, place them into the seasoned flour.
Shake off the excess.
Dip them into the buttermilk-and-egg mixture.
Allow excess liquid to drip off.
Return them to the seasoned flour.
Press the flour gently onto the surface to create a thick, craggy coating.
Place the coated gizzards on a wire rack while you finish the remaining pieces.
For an extra-crispy crust, let the coated gizzards rest for 5–10 minutes before frying.
7. Heat the Oil
Pour approximately 2–3 inches of oil into a heavy-bottomed pot or deep skillet.
Heat the oil to 350°F (175°C).
Use a cooking thermometer to monitor the temperature.
Don’t fill the pot more than halfway with oil.
8. Fry the Gizzards
Carefully lower several coated gizzards into the hot oil.
Don’t overcrowd the pot.
Fry for approximately 3–5 minutes per batch, turning occasionally, until the coating becomes deep golden brown and crispy.
Because the gizzards have already been simmered, frying is primarily about crisping and browning the coating.
Transfer the finished gizzards to a wire rack or paper-towel-lined plate.
Allow the oil to return to approximately 350°F (175°C) before frying the next batch.
9. Season Immediately
While the gizzards are still hot, sprinkle them lightly with additional seasoned salt if desired.
Serve immediately for maximum crispiness.
🍯 Easy Dipping Sauce
Mix together:
- ½ cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon hot sauce
- 1 teaspoon honey
- ½ teaspoon garlic powder
Stir until smooth.
Refrigerate for 10–15 minutes before serving.
This creamy, slightly spicy sauce pairs wonderfully with crispy gizzards.
Tips for Extra-Crispy Gizzards
Simmer before frying
This is the most important step for tender gizzards.
Dry them thoroughly
Wet gizzards can cause dangerous oil splattering and can make the coating less crispy.
Double dredge
The second coating of flour gives you a thicker, crunchier crust.
Don’t overcrowd the oil
Too many gizzards at once will dramatically lower the oil temperature.
Keep the oil hot
Aim for approximately 350°F (175°C) while frying.
Use a wire rack
Placing fried gizzards on a wire rack keeps the bottom crispy instead of allowing steam to make the coating soggy.
Flavor Variations
Spicy Fried Gizzards
Increase the cayenne pepper and add 1–2 teaspoons of hot sauce to the buttermilk mixture.
Cajun-Style Gizzards
Add Cajun seasoning, smoked paprika, garlic powder, and a pinch of cayenne to the flour.
Garlic Parmesan Gizzards
After frying, toss the hot gizzards with finely grated Parmesan, garlic powder, and chopped parsley.
Honey Hot Gizzards
Drizzle the fried gizzards very lightly with a mixture of honey and hot sauce just before serving.
What to Serve With Fried Gizzards
These crispy gizzards pair well with:
- French fries
- Coleslaw
- Cornbread
- Macaroni and cheese
- Collard greens
- Potato wedges
- Pickles
- Green beans
- Mashed potatoes
- Hush puppies
For a classic Southern-style meal, serve them with coleslaw, fries, pickles, and a creamy dipping sauce.
Frequently Asked Questions
Why are my gizzards tough?
Gizzards are naturally muscular and can be tough if they’re fried without being tenderized first. Simmering or pressure-cooking them before frying helps soften the connective tissue.
Can I skip the boiling step?
You can, but the finished gizzards are much more likely to be chewy. For tender fried gizzards, pre-cooking is strongly recommended.
Can I use an air fryer?
Yes. After coating, lightly spray the gizzards with oil and air-fry at approximately 400°F (200°C) until crisp, turning halfway through. Because appliances vary, monitor them closely.
Can I use a pressure cooker?
Yes. Pressure cooking can significantly shorten the tenderizing stage. Follow your pressure cooker’s instructions for poultry/gizzards, then drain and dry thoroughly before coating and frying.
How do I keep them crispy?
Don’t cover freshly fried gizzards tightly. Steam will soften the coating. Keep them on a wire rack until serving.
Storage and Reheating
Store leftover fried gizzards in an airtight container in the refrigerator and use within 3–4 days.
For the crispiest reheating, use an air fryer or oven rather than a microwave.
Reheat at approximately 375°F (190°C) until hot and crisp.
Avoid repeatedly reheating them, as the coating will gradually lose its texture.
Approximate Nutrition
Per serving, assuming 6 servings:
- Calories: 420
- Protein: 32 g
- Carbohydrates: 34 g
- Fat: 19 g
- Saturated Fat: 4 g
- Fiber: 2 g
- Sodium: 800 mg
Nutrition is an estimate and varies according to the amount of flour, oil absorbed, and serving size.
Final Thoughts
Fried Chicken Gizzards are inexpensive, flavorful, and incredibly satisfying when prepared correctly. The key is to tenderize them first, dry them thoroughly, coat them generously, and fry them in properly heated oil.