Fried chicken gizzards are a Southern favorite—tender inside, crispy outside, and packed with flavor. Gizzards are a type of organ meat from the digestive tract of chickens, prized for their rich, meaty taste and chewy texture. When boiled and then deep-fried, they turn into a hearty, crunchy snack or main dish that’s great with hot sauce or gravy.
⏱️ Prep Time
- Preparation: 15 minutes
- Boiling (Tenderizing): 45–60 minutes
- Frying: 10–15 minutes
- Total Time: ~1.5 hours
🧰 Equipment
- Large pot (for boiling)
- Slotted spoon or tongs
- Deep fryer or heavy-bottomed skillet
- Mixing bowls
- Colander
- Paper towels
- Meat thermometer (optional)
📝 Ingredients
- 1 to 1.5 lbs chicken gizzards
- 1 cup buttermilk (or whole milk with a splash of vinegar/lemon juice)
- 1 cup all-purpose flour
- ½ cup cornmeal (optional, for extra crunch)
- 2 tsp seasoned salt
- 1 tsp black pepper
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- ¼ tsp cayenne pepper (optional, for heat)
- Salt to taste
- Oil for frying (vegetable, peanut, or canola oil)
🔍 Ingredient Notes
- Gizzards: Cleaned and trimmed—often sold pre-cleaned, but rinse thoroughly before cooking.
- Buttermilk: Tenderizes and adds flavor; substitute with milk + 1 tbsp vinegar or lemon juice.
- Seasoning: Adjust spices to taste. Cajun seasoning or hot sauce can be added to the marinade.
👩🍳 Instructions
1. Clean and Boil the Gizzards:
- Rinse gizzards under cold water.
- Place in a pot and cover with water. Add a pinch of salt.
- Simmer on low heat for 45–60 minutes until tender.
- Drain and let cool slightly.
2. Marinate:
- Place boiled gizzards in a bowl with buttermilk.
- Marinate for at least 30 minutes (up to overnight) in the fridge.
3. Dredge:
- In a bowl, mix flour, cornmeal (if using), and all the seasonings.
- Remove gizzards from buttermilk, letting excess drip off.
- Dredge in seasoned flour mix, pressing firmly to coat well.
- For extra crunch, double-dip: back into buttermilk, then coat again.
4. Fry:
- Heat oil in skillet or deep fryer to 350°F (175°C).
- Fry gizzards in batches, 3–5 minutes per batch, until golden brown and crispy.
- Use a slotted spoon to remove and drain on paper towels.
5. Serve:
- Season immediately with a pinch of salt.
- Serve hot with hot sauce, ranch, gravy, or a squeeze of lemon.
🔢 Nutrition Facts (Approx. per serving – based on 6 servings)
⚠️ Actual values may vary depending on oil absorption and breading.
- Calories: 300
- Protein: 22g
- Fat: 16g
- Carbs: 20g
- Sodium: 450mg
- Cholesterol: 240mg
💡 Tips
- Boil first for tender gizzards—don’t skip this step!
- Dry before dredging for better coating adhesion.
- Don’t overcrowd the pan when frying—batch fry to keep oil temperature stable.
- Add a dash of hot sauce to the buttermilk for extra flavor.
- Freeze leftovers and reheat in the oven or air fryer to maintain crispiness.
🔁 Variations
- Spicy Gizzards: Add hot sauce, cayenne, or chili flakes to flour mix or marinade.
- Southern-Style: Serve with mashed potatoes, gravy, and collard greens.
- Asian-Inspired: Toss fried gizzards in a soy-garlic glaze or sweet chili sauce.
- Air Fryer Gizzards: Spray breaded gizzards with oil and air fry at 375°F for 12–15 mins.
- No Buttermilk? Use beaten eggs or milk with mustard for dredging.
