If you’re a fan of Southern comfort food, these Crispy Fried Chicken Gizzards are a true treat. Tender on the inside and perfectly crunchy on the outside, they’re seasoned to perfection and make a delicious appetizer, snack, or main dish.
Ingredients
For the Gizzards
- 1½ pounds chicken gizzards, cleaned
- 4 cups water
- 1 teaspoon salt
- 1 bay leaf (optional)
For the Marinade
- 2 cups buttermilk
- 1 teaspoon hot sauce (optional)
For the Coating
- 1½ cups all-purpose flour
- ½ cup cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (optional)
For Frying
- Vegetable oil, for deep frying
Instructions
Step 1: Tenderize the Gizzards
Place the cleaned gizzards in a saucepan with water, salt, and bay leaf.
Bring to a boil, then reduce heat and simmer for 1½ to 2 hours, or until the gizzards are tender.
Drain and allow them to cool slightly.
Step 2: Marinate
Place the cooked gizzards in a bowl and cover with buttermilk and hot sauce.
Refrigerate for at least 1 hour, or overnight for the best flavor and tenderness.
Step 3: Prepare the Coating
In a large shallow bowl, combine the flour, cornstarch, salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper.
Mix thoroughly.
Step 4: Coat the Gizzards
Remove the gizzards from the buttermilk marinade, allowing excess liquid to drip off.
Dredge each piece in the seasoned flour mixture, pressing gently so the coating adheres well.
For extra crunch, dip them back into the buttermilk and coat a second time.
Step 5: Fry
Heat 2–3 inches of oil in a deep skillet or fryer to 350°F (175°C).
Fry the gizzards in batches for 4–6 minutes, or until golden brown and crispy.
Do not overcrowd the fryer.
Transfer to a paper towel-lined plate to drain.
Step 6: Serve
Serve hot with your favorite dipping sauces.
Dipping Sauce Ideas
- Ranch dressing
- Honey mustard
- Spicy mayo
- Barbecue sauce
- Hot sauce
- Garlic aioli
Tips for Perfect Fried Gizzards
- Simmering before frying is the secret to tender gizzards.
- Double-coating creates an extra crispy crust.
- Maintain the oil temperature at 350°F for the best texture.
- Let coated gizzards rest for 10 minutes before frying to help the breading stick.
- Fry in small batches for even cooking.
Serving Suggestions
Pair with:
- French fries
- Coleslaw
- Cornbread
- Mac and cheese
- Potato salad
- Pickles
Prep Time: 15 minutes
Cook Time: 2 hours 10 minutes
Marinating Time: 1 hour
Total Time: About 3 hours 25 minutes
Servings: 4–6
