Fried Chicken Gizzards

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Fried Chicken Gizzards Recipe

Ingredients

  • 1 ½ lbs chicken gizzards, cleaned and trimmed

  • 2 cups buttermilk (or whole milk with 1 Tbsp lemon juice)

  • 2 cups all-purpose flour

  • ½ cup cornmeal (optional, for extra crunch)

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp paprika (smoked or sweet)

  • ½ tsp cayenne pepper (optional, for heat)

  • 1 tsp salt

  • ½ tsp black pepper

  • Vegetable oil, for frying

Preparation

  1. Soak the gizzards

    • Place the cleaned gizzards in a bowl. Cover with buttermilk and refrigerate for at least 2 hours or overnight.

    • This step tenderizes the meat and helps the coating stick.

  2. Prepare the dredge

    • In a large bowl, mix flour, cornmeal, garlic powder, onion powder, paprika, cayenne, salt, and pepper.

  3. Coat the gizzards

    • Remove gizzards from the buttermilk (let excess drip off).

    • Toss them in the flour mixture until well coated. For extra crunch, dip them back into buttermilk, then coat again in flour.

  4. Fry

    • Heat about 2 inches of oil in a heavy skillet or Dutch oven to 350°F (175°C).

    • Fry gizzards in batches (don’t overcrowd) until golden brown and crispy, about 4–6 minutes per batch.

    • Drain on paper towels.

  5. Serve

    • Sprinkle with a little extra salt while hot.

    • Serve with hot sauce, ranch dressing, or honey mustard.

Tips & Variations

  • Tenderizing option: Simmer gizzards in seasoned water or broth for 30–40 minutes before frying. This makes them extra tender.

  • Spicy coating: Add more cayenne or chili powder to the flour.

  • Southern style: Serve with collard greens, mashed potatoes, or cornbread.

  • Snack style: Just pile them high with dipping sauces and enjoy with cold drinks.

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