Fried Chicken Gizzards

Fried chicken gizzards are one of those old-fashioned comfort foods that never go out of style. If you grew up in the South, around soul food traditions, or in a home where nothing went to waste, chances are you’ve tasted these crispy, flavorful bites at least once. Gizzards are part of the chicken’s digestive system, and while some people overlook them, those in the know understand just how delicious they can be when properly cooked.

When fried to golden perfection, chicken gizzards have a crispy outer coating with a pleasantly chewy, meaty inside. They’re hearty, filling, and surprisingly addictive. Whether you enjoy them as a snack dipped in hot sauce, serve them up as part of a Southern-style dinner, or pile them high at a backyard fish fry, fried chicken gizzards bring nostalgia and flavor to the table.

In this blog post, we’ll cover everything you need to know about making fried chicken gizzards at home—from prepping and soaking to frying and serving. Along the way, you’ll also learn a few tricks to ensure they turn out perfectly every time.

Why This Recipe Works

Buttermilk Brine – Soaking the gizzards in buttermilk tenderizes the meat and enhances flavor. It also helps the coating stick better, resulting in a crunchier crust.

Flour + Cornstarch Combo – Using both creates a lighter, crispier coating compared to flour alone. Cornstarch prevents the crust from becoming too heavy.

Seasonings You Already Have – Salt, pepper, garlic powder, paprika, and maybe a little cayenne keep it classic while giving the gizzards just enough kick.

Frying at the Right Temperature – Heating the oil to 350°F (175°C) ensures the gizzards fry quickly without absorbing too much grease.

What You’ll Need for This Recipe

Chicken Gizzards – About 1 pound, cleaned and trimmed. Look for them in the poultry section of your grocery store.

Buttermilk – If you don’t have buttermilk, simply mix 2 cups of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes.

All-Purpose Flour – The base of your coating.

Cornstarch – Makes the crust extra crispy and light.

Seasonings – Salt, black pepper, garlic powder, paprika, onion powder, and cayenne for optional spice.

Oil for Frying – Use a neutral oil with a high smoke point, like vegetable, peanut, or canola oil.

Step-by-Step Instructions

Step 1: Clean and Prep the Gizzards

Rinse the gizzards thoroughly under cold water and trim off any excess fat or tough membranes. This ensures an even cook and a better texture.

Step 2: Soak in Buttermilk

Place the cleaned gizzards in a bowl and pour buttermilk over them until fully submerged. Cover and refrigerate for at least 2 hours—overnight is even better. This step softens the gizzards and gives the coating something to cling to.

Step 3: Prepare the Seasoned Coating

In a shallow bowl or large plastic bag, combine flour, cornstarch, salt, pepper, garlic powder, paprika, and cayenne. Shake or whisk until well blended.

Step 4: Dredge the Gizzards

Remove the gizzards from the buttermilk, letting the excess drip off. Toss them in the flour mixture until well coated. For extra crunch, dip them back into the buttermilk and dredge a second time.

Step 5: Heat the Oil

Pour about 2 inches of oil into a deep skillet, Dutch oven, or fryer. Heat to 350°F (175°C). Use a thermometer for accuracy—too hot and the coating will burn before the inside cooks, too cool and they’ll turn greasy.

Step 6: Fry in Batches

Carefully lower gizzards into the oil using tongs. Fry in small batches for 4–6 minutes, turning occasionally, until golden brown and crispy. Avoid overcrowding, which lowers the oil temperature.

Step 7: Drain and Serve

Transfer fried gizzards to a wire rack or paper towel-lined plate. Serve immediately while hot and crunchy.

Tips + Tricks for Recipe Success

Tenderizing tip: For extra tenderness, simmer gizzards in salted water for 30–45 minutes before soaking and frying.

Crispy coating: Always dredge twice if you want a thicker crust.

Spice it your way: Add Cajun seasoning, chili powder, or hot sauce to the buttermilk soak for more kick.

Don’t skip the wire rack: Cooling fried gizzards on a wire rack instead of paper towels helps prevent sogginess.

Serving Suggestions

Fried chicken gizzards can be served in many different ways. Here are a few ideas:

Classic Southern Plate – Pair with coleslaw, collard greens, mac & cheese, and cornbread.

Snack or Appetizer – Serve with ranch, honey mustard, or a spicy hot sauce dip.

Party Food – Make a big batch and serve them at gatherings with toothpicks for easy snacking.

Sandwich Filling – Pile them high on sandwich bread with lettuce, tomato, and mayo for a crispy twist on a chicken sandwich.

Over Rice or Grits – Turn them into a hearty meal by serving them over fluffy white rice or creamy grits.

Storage and Reheating

Refrigerate: Store leftovers in an airtight container for up to 3 days.

Freeze: Place cooled gizzards on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 2 months.

Reheat: Re-crisp in an air fryer or 375°F oven for 10 minutes. Avoid microwaving, which makes them rubbery.

Common Questions (FAQ)

Q: What do chicken gizzards taste like?
A: They have a rich, meaty flavor and a firm, slightly chewy texture—similar to dark meat chicken but more dense.

Q: Are chicken gizzards healthy?
A: Yes! They’re high in protein, iron, zinc, and B12 while being relatively low in fat.

Q: Can I make them in an air fryer?
A: Absolutely. Coat them as usual, spray with cooking oil, and air fry at 375°F for 15–18 minutes, shaking halfway through.

Q: Do I really need to soak them in buttermilk?
A: Yes, soaking tenderizes the gizzards and improves flavor. Skipping it may leave them tough.

Q: Can I use self-rising flour instead of all-purpose?
A: Yes, but skip the extra salt in the coating to avoid over-seasoning.

Timing Information

• Prep Time: 15 minutes
• Soak Time: 2+ hours (overnight preferred)
• Cook Time: 20 minutes
• Total Time: About 2.5–3 hours

Final Thoughts

Fried chicken gizzards are proof that comfort food doesn’t have to be expensive or complicated. With a simple buttermilk soak, seasoned coating, and hot oil, you can transform this often-overlooked ingredient into a crispy, golden snack that rivals fried chicken itself.

Whether you serve them at a family gathering, alongside other Southern classics, or just as a quick weekend indulgence, fried chicken gizzards are sure to win over anyone willing to give them a try. So, grab a pound of gizzards, fire up your skillet, and fry up a batch—you just might find yourself with a new favorite go-to recipe.

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