Here’s a detailed, restaurant-style fried chicken gizzards recipe that gives you tender, juicy insides with a perfectly crispy coating:
Ingredients:
- 1 lb chicken gizzards, cleaned and trimmed
- 2 cups buttermilk
- 1 ½ cups all-purpose flour
- ½ cup cornmeal (optional, for extra crunch)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp cayenne pepper (optional, for heat)
- Oil for frying (vegetable, canola, or peanut oil)
Instructions:
- Clean the Gizzards:
Trim any fat or membrane from the gizzards and rinse them thoroughly. - Soak in Buttermilk:
Place the gizzards in a bowl and cover with buttermilk. Refrigerate for at least 2 hours (or overnight). This tenderizes the gizzards and reduces chewiness. - Prepare the Coating:
In a separate bowl, combine the flour, cornmeal (if using), salt, pepper, paprika, garlic powder, onion powder, and cayenne. Mix well. - Heat the Oil:
Pour oil into a deep skillet or fryer to about 2 inches deep. Heat to 350°F (175°C). - Dredge the Gizzards:
Remove gizzards from the buttermilk, letting excess drip off. Coat them thoroughly in the seasoned flour mixture. - Fry:
Carefully place the gizzards in the hot oil. Fry in batches to avoid overcrowding. Cook 5–8 minutes, or until golden brown and crispy. - Drain and Serve:
Remove with a slotted spoon and drain on paper towels. Serve hot with hot sauce, dipping sauces, or alongside fries.
💡 Pro Tips:
- For extra tenderness, you can boil the gizzards in seasoned water for 30–40 minutes before breading and frying.
- Double dredging (flour → egg → flour) gives an even crunchier coating.
- Pair with ranch, honey mustard, or spicy mayo for dipping.
If you want, I can also give you a pressure cooker shortcut version that makes them super tender in under an hour before frying—they come out almost melt-in-your-mouth.
Do you want that version too?
