Fried Chicken Gizzards

Golden, Crispy, and Tender – The Ultimate Comfort Snack

Fried chicken gizzards are a beloved comfort food, particularly in Southern cooking. They are small, flavorful pieces of chicken that, when prepared correctly, are tender on the inside and perfectly crispy on the outside. While gizzards are sometimes considered a tougher cut of meat, soaking them in buttermilk and frying them properly transforms them into a delicious, melt-in-your-mouth treat. This recipe walks you through every step — from cleaning and marinating to dredging and frying — so you can achieve golden, crunchy gizzards that taste like they came from a restaurant or your favorite Southern diner.

Whether served as an appetizer, snack, or main dish alongside classic sides like mashed potatoes, coleslaw, or fries, fried gizzards are always a crowd-pleaser. They’re also excellent with dipping sauces like ranch, hot sauce, honey mustard, or even spicy mayo. The combination of tender meat, crunchy coating, and seasoning makes each bite irresistible.

Ingredients

1 lb chicken gizzards, cleaned and trimmed
2 cups buttermilk (or substitute with 2 cups milk + 1 tablespoon lemon juice or vinegar)
1 ½ cups all-purpose flour
½ cup cornstarch (for extra crispiness)
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder (optional, for extra flavor)
1 teaspoon paprika (optional, for color and mild spice)
Oil for frying (vegetable, canola, or peanut oil works best)
Optional: hot sauce or cayenne pepper for a spicy kick

Recipe Overview

Prep Time: 15 minutes + soaking time
Cook Time: 10–15 minutes
Total Time: 30–40 minutes
Servings: 4–6
Difficulty Level: Easy

Step-by-Step Instructions

Step 1: Clean and Prepare the Gizzards

Begin by trimming any excess fat or tough membrane from the gizzards. Rinse thoroughly under cold water and pat dry with paper towels. Removing any unwanted parts ensures the gizzards cook evenly and have a tender texture.

Pro Tip: If the gizzards are very large, slice them in half to ensure uniform cooking.

Step 2: Soak in Buttermilk

Place the cleaned gizzards in a medium-sized bowl and pour in the buttermilk until they are fully submerged. Let them soak for at least 1–2 hours, or ideally overnight in the refrigerator. The acidity of the buttermilk helps break down the toughness of the gizzards, making them tender while also imparting flavor.

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

Step 3: Prepare the Dredging Mixture

In a separate large bowl, combine the following dry ingredients:

1 ½ cups all-purpose flour
½ cup cornstarch (adds extra crunch)
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder (optional)
1 teaspoon paprika (optional)

The cornstarch in combination with the flour ensures the coating becomes light, golden, and extra crispy when fried.

Step 4: Dredge the Gizzards

Remove the gizzards from the buttermilk, letting excess liquid drip off. Coat each gizzard in the flour-cornstarch mixture, pressing lightly so the coating adheres evenly. Shake off any excess flour.

Optional: For an extra-crispy crust, double-dredge by dipping the gizzards back in the buttermilk and then coating them again in the flour mixture.

Step 5: Heat the Oil

Pour oil into a deep skillet, Dutch oven, or heavy-bottomed pot to a depth of about 1–2 inches. Heat over medium-high heat until the oil reaches 350°F (175°C). Maintaining the correct temperature is crucial — too hot and the coating burns; too cool and the gizzards absorb oil and become greasy.

Safety Tip: Use a thermometer to monitor the oil temperature for consistent results.

Step 6: Fry the Gizzards

Carefully place the coated gizzards into the hot oil in small batches, leaving space between pieces to prevent overcrowding. Fry for 5–7 minutes, turning occasionally, until the gizzards are golden brown and crispy on all sides.

Remove the gizzards with a slotted spoon and drain them on paper towels. Repeat with remaining gizzards, maintaining oil temperature between batches.

Step 7: Serve and Enjoy

Serve the fried gizzards hot for the best texture and flavor. They can be enjoyed as:

An appetizer with dipping sauces like ranch, honey mustard, or hot sauce
A main dish alongside classic Southern sides such as mashed potatoes, coleslaw, fries, or cornbread
A snack with drinks at a casual gathering or game day

Sprinkle with extra salt or cayenne if desired for added flavor.

Tips for Perfect Fried Gizzards

Soak the gizzards in buttermilk for at least a few hours to achieve tenderness.
Don’t overcrowd the pan — this ensures even cooking and maintains crispiness.
Cornstarch in the dredging mixture creates a lighter, crunchier crust.
Keep the oil temperature steady at 350°F to prevent soggy or burnt gizzards.
Add optional seasonings like paprika, cayenne, or garlic powder to customize flavor.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F oven for 5–7 minutes to restore crispiness.
Avoid microwaving if you want to maintain a crunchy coating.

Why You’ll Love This Recipe

Crispy on the outside, tender and juicy on the inside
Quick and easy to prepare with simple ingredients
Perfect for appetizers, snacks, or main courses
Beginner-friendly — no special equipment or complicated techniques
Customizable seasoning and dipping sauces

Fried chicken gizzards are a Southern favorite that combine flavor, texture, and simplicity. With this method, even first-time cooks can achieve a perfectly golden, crunchy, and tender result that everyone will love. Once you try it, fried gizzards may quickly become a regular treat at your table for gatherings, game days, or comfort-food cravings.