Tasty Fried Chicken Gizzards

If you ask me, fried chicken gizzards are one of the most underrated comfort foods out there.

This crispy, golden dish brings back memories of Sunday dinners and family gatherings. The gizzards get a simple seasoned flour coating before hitting hot oil, creating that perfect crunch on the outside while staying tender inside.

They’re coated in a basic flour mixture with salt, pepper, and a few simple spices, then fried until they’re crispy and golden brown. A squeeze of lemon juice and maybe some hot sauce on the side really help bring out all the flavors.

It’s an old-school dish that’s perfect for anyone looking to try something new or wanting to revisit a childhood favorite.

What Kind of Chicken Gizzards Should I Use?

You can find chicken gizzards at most grocery stores, usually in the poultry section near the other organ meats or sometimes with the whole chickens. Fresh gizzards are ideal, but frozen ones work just fine too – just make sure to thaw them completely before cooking. Look for gizzards that are firm and have a deep red color, avoiding any that look slimy or have an off smell. Some stores sell them already cleaned, but if yours aren’t, you’ll need to trim away any excess fat and the tough silver membrane before marinating them in buttermilk.

Options for Substitutions

While gizzards are the star here, you can make a few swaps if needed:

• Chicken gizzards: If you can’t find gizzards or want to try something different, chicken hearts work great with the same cooking method. You could also use cut-up chicken thighs or drumettes, though they’ll need less frying time.
• Buttermilk: No buttermilk? Mix 2 cups regular milk with 2 tablespoons white vinegar or lemon juice. Let it sit for 5 minutes until it curdles slightly – works just as well for tenderizing.
• Self-rising flour: You can make your own by mixing 1 ¼ cups all-purpose flour with 1 ½ teaspoons baking powder and ½ teaspoon salt. Regular all-purpose flour works too, but you’ll get a slightly denser coating.
• Seasoned salt: If you don’t have seasoned salt, use regular salt plus a pinch of onion powder and garlic powder. Start with less and taste as you go.
• Hot sauce: Any hot sauce works here – Louisiana-style, Tabasco, or even sriracha. You can also skip it entirely if you prefer milder flavors.
• Vegetable oil: Peanut oil, canola oil, or even lard work well for frying. Just make sure whatever you use can handle high heat without smoking.

Watch Out for These Mistakes While Cooking

The biggest mistake when frying chicken gizzards is not cleaning them properly first – make sure to trim away any tough membranes and connective tissue, then rinse them well under cold water before marinating.

Another common error is skipping the buttermilk soak, which is crucial for tenderizing these naturally tough organs – let them marinate for at least 2 hours or overnight for the best results.

Don’t rush the frying process by using oil that’s too hot, as gizzards need to cook slowly at around 325°F to become tender on the inside while getting crispy on the outside.

Finally, avoid overcrowding the pan which drops the oil temperature and leads to greasy, soggy coating – fry in small batches and let each piece have plenty of space to cook evenly.

What to Serve With Fried Chicken Gizzards?

Fried chicken gizzards are perfect alongside classic Southern sides like creamy mac and cheese, buttery mashed potatoes, or tangy coleslaw that helps cut through the richness. I love serving them with some hot sauce or ranch dressing for dipping, especially since they have that nice spicy kick from the cayenne and hot sauce marinade. Cornbread or biscuits make great companions too – they’re perfect for soaking up any leftover flavors on your plate. For a lighter option, try them over a bed of mixed greens with some pickled vegetables to balance out the fried goodness.

Storage Instructions

Refrigerate: Leftover fried chicken gizzards will keep in the fridge for up to 3 days in an airtight container. I like to place them on a paper towel-lined plate first to absorb any excess oil before transferring to storage. They’re actually pretty good cold if you’re into that!

Freeze: You can freeze these crispy gizzards for up to 3 months in a freezer-safe container or bag. Just make sure they’re completely cooled first and try to remove as much air as possible to prevent freezer burn.

Reheat: To get that crispy texture back, pop them in a 375°F oven for about 10-15 minutes until they’re heated through and crispy again. The microwave will work in a pinch, but you’ll lose that nice crunch we worked so hard to get!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-2000
• Protein: 90-110 g
• Fat: 80-110 g
• Carbohydrates: 90-110 g

Ingredients

For the marinade:

• 1 lb chicken gizzards
• 2 cups buttermilk
• 2 tsp hot sauce

For the coating:

• 1 1/4 cups self-rising flour
• 1 tbsp plus 2 tsp seasoned salt
• 1 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp cayenne
• 1/2 tsp smoked paprika

For frying:

• Vegetable oil (enough for 2 to 3 inches in pan, for frying at 365°f to 375°f)

Step 1: Trim the Chicken Gizzards

• 1 lb chicken gizzards

Begin by removing any excess fat and gristle from the chicken gizzards.

This will help ensure the final dish is tender and pleasant to eat.

Step 2: Marinate the Gizzards

• 2 cups buttermilk
• 2 tsp hot sauce
• trimmed chicken gizzards (from Step 1)

In a plastic storage bag, combine the buttermilk and hot sauce.

Add the trimmed chicken gizzards (from Step 1) to the bag, seal, and shake to coat all the pieces evenly.

Allow the gizzards to marinate in the refrigerator for 2 to 3 hours for maximum tenderness and flavor.

Step 3: Prepare the Seasoned Flour Dredge

• 1 1/4 cups self-rising flour
• 1 tbsp plus 2 tsp seasoned salt
• 1 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp cayenne
• 1/2 tsp smoked paprika

In a large bag or bowl, add the self-rising flour, seasoned salt, black pepper, garlic powder, cayenne, and smoked paprika.

Whisk or shake the bag to combine thoroughly.

This seasoned mixture will create a flavorful and crispy coating.

Step 4: Coat and Set the Gizzards

• marinated chicken gizzards (from Step 2)
• seasoned flour mixture (from Step 3)

Remove the marinated gizzards from the buttermilk mixture (from Step 2), allowing any excess marinade to drip off.

Add the gizzards a few at a time to the seasoned flour bag (from Step 3) and shake to coat evenly.

Place the coated gizzards on a parchment-lined baking sheet.

Refrigerate the tray of coated gizzards for 20 minutes to allow the flour to set, which helps develop a crispier crust during frying.

I find this chilling step makes the crust stay on better when frying.

Step 5: Fry the Gizzards

• vegetable oil (enough for 2 to 3 inches in pan, for frying at 365°F to 375°F)
• coated chicken gizzards (from Step 4)

Heat enough vegetable oil in a deep pan or fryer so that it is 2 to 3 inches deep.

Bring the oil temperature to 365°F to 375°F.

When the oil is ready, carefully add the coated gizzards (from Step 4) in batches.

Fry until golden brown, crisp, and cooked through.

Use a slotted spoon to remove the gizzards and drain them on paper towels.

Serve immediately while hot and crispy.

For a bit of extra kick, I sometimes sprinkle a little more seasoned salt over the fried gizzards just before serving.

Tasty Fried Chicken Gizzards

Delicious Tasty Fried Chicken Gizzards recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 50 minutes mins

Cook Time 1 hour hr 40 minutes mins

Total Time 2 hours hrs 30 minutes mins

Servings 4

Calories 1800 kcal

Ingredients

  

For the marinade:

• 1 lb chicken gizzards
• 2 cups buttermilk
• 2 tsp hot sauce

For the coating:

• 1 1/4 cups self-rising flour
• 1 tbsp plus 2 tsp seasoned salt
• 1 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp cayenne
• 1/2 tsp smoked paprika

For frying:

• vegetable oil (enough for 2 to 3 inches in pan, for frying at 365°F to 375°F)

Instructions

 

• Begin by removing any excess fat and gristle from the chicken gizzards. This will help ensure the final dish is tender and pleasant to eat.
• In a plastic storage bag, combine the buttermilk and hot sauce. Add the trimmed chicken gizzards (from Step 1) to the bag, seal, and shake to coat all the pieces evenly. Allow the gizzards to marinate in the refrigerator for 2 to 3 hours for maximum tenderness and flavor.
• In a large bag or bowl, add the self-rising flour, seasoned salt, black pepper, garlic powder, cayenne, and smoked paprika. Whisk or shake the bag to combine thoroughly. This seasoned mixture will create a flavorful and crispy coating.
• Remove the marinated gizzards from the buttermilk mixture (from Step 2), allowing any excess marinade to drip off. Add the gizzards a few at a time to the seasoned flour bag (from Step 3) and shake to coat evenly. Place the coated gizzards on a parchment-lined baking sheet. Refrigerate the tray of coated gizzards for 20 minutes to allow the flour to set, which helps develop a crispier crust during frying. I find this chilling step makes the crust stay on better when frying.
• Heat enough vegetable oil in a deep pan or fryer so that it is 2 to 3 inches deep. Bring the oil temperature to 365°F to 375°F. When the oil is ready, carefully add the coated gizzards (from Step 4) in batches. Fry until golden brown, crisp, and cooked through. Use a slotted spoon to remove the gizzards and drain them on paper towels. Serve immediately while hot and crispy. For a bit of extra kick, I sometimes sprinkle a little more seasoned salt over the fried gizzards just before serving.