Fried Chicken Gizzards

Fried Chicken Gizzards are a Southern comfort food classic — crispy on the outside, tender (or chewy, if you like it that way) on the inside, and packed with rich, savory flavor. Here’s how to make them properly so they turn out flavorful and tender, not rubbery.

🍗 Crispy Fried Chicken Gizzards Recipe

📝 Ingredients:

For boiling (tenderizing):

• 1 lb (450g) chicken gizzards, cleaned and trimmed

• 2 cups water or chicken broth

• 1 tsp salt

• 1/2 tsp black pepper

• 1 bay leaf

• 1/2 onion (optional)

• 1 garlic clove (optional)

For frying:

• 1 cup buttermilk (or whole milk + 1 tsp vinegar)

• 1 ½ cups all-purpose flour

• 1/2 cup cornmeal (optional, for extra crunch)

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp smoked paprika

• 1/2 tsp cayenne pepper (optional)

• Salt & black pepper to taste

• Oil for deep frying (vegetable or peanut oil)

👨‍🍳 Instructions:

1. Tenderize the Gizzards (Boil First):

This step is key to avoid chewy gizzards.

• Place cleaned gizzards in a pot with water or broth, salt, pepper, bay leaf, and optional onion and garlic.

• Bring to a boil, then lower heat and simmer for 45–60 minutes until fork-tender.

• Drain and let them cool slightly.

2. Marinate in Buttermilk:

• Soak the boiled gizzards in buttermilk for at least 30 minutes, or up to overnight in the fridge. This adds flavor and helps the coating stick.

3. Prepare Breading Mix:

• In a large bowl or zip-top bag, mix:
  Flour, cornmeal (if using), garlic powder, onion powder, paprika, cayenne, salt, and pepper.

4. Dredge:

• Remove gizzards from buttermilk (don’t shake off too much).

• Toss in the flour mixture until well coated. Press in the breading to help it stick.

• Optional: Let them rest 10–15 min before frying for a crunchier crust.

5. Fry:

• Heat oil in a deep fryer or heavy pan to 350°F (175°C).

• Fry gizzards in batches (don’t overcrowd) for 3–5 minutes, until golden brown and crispy.

• Drain on paper towels or a wire rack.

6. Serve Hot:

• Sprinkle with extra salt and serve with hot sauce, ranch, or honey mustard.

🔥 Pro Tips:

• For extra crunch, double-dip: back into buttermilk, then again into flour before frying.

• Want them extra spicy? Add hot sauce to the buttermilk soak.