Crispy Southern-Style Fried Chicken Gizzards (Step-by-Step Recipe)
Chicken gizzards are one of the most underrated parts of the chicken. But when prepared the right way, they become an irresistible crispy snack or appetizer that’s tender inside and golden on the outside. This full, detailed guide will walk you through how to make perfect fried chicken gizzards, just like grandma used to make.
Why You’ll Love Fried Chicken Gizzards
Before we get to the steps, here’s why gizzards deserve a spot on your table:
Packed with protein, iron, and flavor
Inexpensive and budget-friendly
Deliciously chewy with a meaty bite
Can be served as a snack, side dish, or main course
Ingredients
You’ll Need
Main Ingredients:
1 lb (about 450g) chicken gizzards, cleaned and trimmed
2 cups buttermilk (or 2 cups milk + 1 tbsp lemon juice or white vinegar)
1½ cups all-purpose flour
½ cup cornstarch (for that extra crispy crunch)
Seasoning:
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika
1 tsp salt
½ tsp black pepper
Optional: a pinch of cayenne pepper for heat
Oil for deep frying (vegetable or peanut oil work best)
How to Clean Gizzards Properly
Rinse the gizzards under cold water.
Trim off any tough silver skin or fat using a sharp knife.
Soak in water + a splash of vinegar or lemon juice for 10–15 minutes.
Rinse again and pat completely dry with paper towels.
Clean gizzards = better texture and flavor.
Step 1: Marinate for Tenderness
Place the cleaned gizzards in a large bowl.
Pour the buttermilk (or milk/lemon mix) over them.
Cover and refrigerate for at least 2 hours, or overnight for best results.
✅ This helps break down the toughness and makes them juicy inside.
Step 2: Prepare the Breading
In a separate bowl, combine:
Flour
Cornstarch
Garlic powder
Onion powder
Smoked paprika
Salt & pepper
Optional cayenne for a kick
This dry mix is the secret to a crispy, golden crust.
Step 3: Bread the Gizzards
Remove gizzards from the marinade (don’t dry them).
Toss them in the flour mixture until fully coated.
For extra crispiness, double-dip: dunk back in buttermilk, then coat again in flour.
Let the coated gizzards rest for 10–15 minutes on a tray before frying.
Step 4: Fry to Perfection
Heat oil in a deep pan or fryer to 350–365°F (175–185°C).
Fry gizzards in small batches (avoid crowding the pan).
Cook until deep golden brown, about 5–7 minutes.
Drain on a paper towel-lined plate to remove excess oil.
Serving Ideas
Fried chicken gizzards go great with:
Ranch or spicy mayo dipping sauce
French fries or mashed potatoes
Pickles and coleslaw
Cornbread or biscuits
Tips for Best Results
Don’t skip the marination step – it’s crucial for tenderness.
Use cornstarch for a light, crispy texture.
Maintain consistent oil temperature for even frying.
Serve hot for best taste and crunch.
Frequently Asked Questions
Can I bake instead of frying?
Yes, but the texture will be less crispy. You can oven-bake at 400°F (200°C) for 25–30 minutes or use an air fryer.
Can I make this ahead?
You can marinate and bread in advance, but fry fresh for best results.
Are gizzards healthy?
In moderation, yes! They’re high in protein and essential minerals, but deep frying adds calories.
Final Thoughts
If you’ve never tried gizzards before, this is the recipe that will win you over. With a crispy coating and tender center, they’re an addictively good southern classic that deserves a place in every home cook’s repertoire. Give them a try and let your taste buds thank you later