Here’s a classic Southern-style fried chicken gizzards recipe—tender on the inside, crispy on the outside, and full of flavor.
🍗 Fried Chicken Gizzards
⭐ Tender + Crispy Method (boil then fry)
This method ensures the gizzards aren’t tough.
Ingredients
- 1–1.5 lbs chicken gizzards
- 1 small onion (optional, for boiling)
- 2–3 cloves garlic (optional)
- Salt & pepper
- 1–2 cups buttermilk (or milk + 1 tbsp lemon juice)
- 1–2 cups flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp salt
- Oil for frying
Instructions
1. Tenderize the gizzards
(Important step—they can be tough otherwise.)
- Rinse and clean the gizzards.
- Put them in a pot and cover with water.
- Add a pinch of salt, pepper, onion, and garlic if you like.
- Simmer 45–60 minutes, until tender but not falling apart.
- Drain and let cool.
2. Marinate
- Place cooked gizzards in buttermilk for at least 1 hour (or overnight).
This helps with tenderness and coating.
3. Coat
In a bowl mix:
- Flour
- Paprika
- Garlic powder
- Onion powder
- Salt & pepper
Drain gizzards from the buttermilk (don’t rinse), then toss in the seasoned flour until well coated.
4. Fry
- Heat oil to 350°F (175°C).
- Fry gizzards in small batches for 3–5 minutes, until golden brown and crispy.
- Drain on paper towels and lightly salt while hot.
🍽️ Serve with:
- Hot sauce
- Ranch dressing
- Lemon wedges
- Fried potatoes or coleslaw
🔥 Tips
- Want extra crispy? Double-dip: flour → buttermilk → flour again.
- Add cayenne or chili powder to the flour for spicy gizzards.
- Air fryer option: spray lightly with oil and cook at 400°F (200°C) for 10–12 minutes, shaking halfway.
If you’d like, I can also give you:
- Spicy Cajun fried gizzards
- Air fryer version
- Gizzard gravy
- Gizzard + rice recipe
