Here’s a classic, crispy Fried Chicken Gizzards recipe—perfectly seasoned and tender on the inside:
Ingredients (Serves 4)
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1 lb chicken gizzards
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1 cup buttermilk
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1 cup all-purpose flour
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1 tsp paprika
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1 tsp garlic powder
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1/2 tsp onion powder
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1/2 tsp cayenne pepper (optional, for a little heat)
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Salt and black pepper, to taste
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Vegetable oil, for frying
Instructions
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Prep the gizzards:
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Rinse gizzards and trim any excess fat or gristle.
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Place gizzards in a bowl and cover with buttermilk. Let soak for at least 2 hours or overnight in the refrigerator (this tenderizes them).
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Prepare the coating:
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In a shallow bowl, mix flour, paprika, garlic powder, onion powder, cayenne (if using), salt, and pepper.
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Coat the gizzards:
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Remove gizzards from buttermilk, letting excess drip off.
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Dredge in the seasoned flour until fully coated.
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Heat oil:
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In a deep skillet or Dutch oven, heat 2–3 inches of oil to 350°F (175°C).
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Fry gizzards:
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Carefully add gizzards to hot oil in batches.
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Fry 5–7 minutes, turning occasionally, until golden brown and crispy.
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Remove with a slotted spoon and drain on paper towels.
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Serve:
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Serve hot with dipping sauces like ranch, hot sauce, or honey mustard.
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💡 Tips:
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For extra tenderness, simmer gizzards in water with a pinch of salt and a bay leaf for 30–45 minutes before soaking in buttermilk.
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Adjust spices in the flour mixture to your taste.
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Keep fried gizzards warm in a low oven while frying remaining batches.
I can also give an oven-baked version that’s crispy without deep frying, which is a bit lighter but still delicious. Do you want that version?
