Fried chicken gizzards are a Southern soul food classic — crispy on the outside, tender (or chewy, if you like them that way) on the inside, and packed with flavor. Gizzards are a cheap and tasty cut that shine when properly prepared.
Here’s how to make them Southern-style: boiled until tender, then battered and deep-fried.
🍗 Southern Fried Chicken Gizzards Recipe
🧂 Ingredients:
For pre-cooking (tenderizing):
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1–2 lbs chicken gizzards, cleaned and trimmed
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Water (for boiling)
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1 tsp salt
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1 tsp garlic powder
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1/2 tsp black pepper
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1 bay leaf (optional)
For dredging & frying:
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1 cup buttermilk (or regular milk with a splash of hot sauce)
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1 ½ cups all-purpose flour
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1/2 cup cornmeal (optional, for extra crunch)
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1 tsp paprika
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1 tsp garlic powder
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1 tsp onion powder
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1/2 tsp cayenne (optional)
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Salt and pepper to taste
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Oil for deep frying (peanut, canola, or vegetable)
🔥 Instructions:
1. Clean the gizzards:
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Rinse thoroughly under cold water.
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Trim any yellow lining or tough connective tissue if needed.
2. Tenderize (boil):
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Place gizzards in a pot with water to cover.
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Add salt, garlic powder, black pepper, and bay leaf.
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Simmer 45–60 minutes, until fork-tender.
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Drain and let cool slightly.
🔎 Prefer chewy gizzards? Skip boiling and go straight to seasoning/dredging.
3. Soak in buttermilk:
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Place warm (not hot) gizzards in a bowl with buttermilk.
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Let sit for 15–30 minutes (up to overnight for more flavor).
4. Prepare dry coating:
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In a separate bowl or bag, mix flour, cornmeal (if using), and spices.
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Taste the mix — it should be flavorful!
5. Dredge and rest:
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Remove gizzards from buttermilk (let excess drip off).
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Toss in seasoned flour mix until well coated.
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Let sit on a wire rack or tray for 10–15 minutes (helps the coating stick).
6. Fry:
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Heat oil in a deep fryer or heavy skillet to 350°F (175°C).
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Fry gizzards in batches, 3–5 minutes, until golden brown and crispy.
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Drain on paper towels or a wire rack.
🍽️ Serve With:
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Hot sauce or honey mustard
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Coleslaw, mashed potatoes, or mac and cheese
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Or just eat them as a crispy snack!
🧠 Tips:
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Don’t overcrowd the fryer — it drops the oil temp and makes gizzards soggy.
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For extra crunch, double-dip: dredge, dip back in buttermilk, dredge again.
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Want ultra-tender gizzards? Use a pressure cooker instead of boiling — 15 minutes on high.