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!

Preparation Time	15-30 minutes
Cooking Time	15-20 minutes
Total Time	2-3 hours
Level of Difficulty	Medium

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:

• 2 tsp hot sauce
• 1 lb chicken gizzards (trimmed of excess fat and connective tissue)
• 2 cups buttermilk (use full-fat for best tenderness)

For the coating:

• 1 1/2 tsp black pepper (freshly ground preferred)
• 1 tbsp plus 2 tsp seasoned salt
• 1 1/4 cups self-rising flour (I use King Arthur all-purpose flour)
• 1/2 tsp smoked paprika (adds depth and smoky flavor)
• 1/2 tsp cayenne
• 1/2 tsp garlic powder

For frying:

• Vegetable oil (enough for 2 to 3 inches in pan, heated to 365°F to 375°F)

Step 1: Prepare and Marinate the Gizzards

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

Trim the chicken gizzards of any excess fat and connective tissue, then pat them dry with paper towels.

In a large bowl or zip-top bag, combine the buttermilk and hot sauce, then add the trimmed gizzards and stir to coat evenly.

Cover and refrigerate for 2-3 hours—this tenderizes the gizzards and infuses them with flavor.

I find that marinating longer actually improves the texture, so don’t rush this step if you have time.

Step 2: Mix the Seasoned Flour 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

While the gizzards marinate, combine the self-rising flour, seasoned salt, black pepper, garlic powder, cayenne, and smoked paprika in a shallow bowl or large zip-top bag.

Whisk or shake thoroughly to distribute the spices evenly throughout the flour.

This mixture should be well blended so every piece of gizzard gets consistent seasoning.

Step 3: Coat and Chill the Gizzards

• marinated gizzards from Step 1
• seasoned flour mixture from Step 2

Remove the marinated gizzards from the refrigerator and working in batches, coat them thoroughly in the seasoned flour mixture from Step 2, making sure each piece is completely covered.

Place the coated gizzards on a baking sheet or plate and return them to the refrigerator for 20 minutes.

This resting period allows the coating to set and adhere better during frying, which creates a crispier exterior.

Step 4: Heat the Oil and Fry in Batches

• coated gizzards from Step 3
• vegetable oil

Heat the vegetable oil in a deep skillet or Dutch oven to 365°F to 375°F—use a reliable thermometer to ensure accuracy, as this temperature range is crucial for achieving golden, crispy exteriors without burning.

Once the oil is ready, carefully place the coated gizzards into the hot oil in small batches, being careful not to overcrowd the pan (this drops the oil temperature and creates soggy gizzards).

Fry for about 3-4 minutes per batch, stirring occasionally, until the coating is deep golden brown.

Step 5: Drain and Serve

Using a slotted spoon or wire strainer, remove the fried gizzards from the oil and transfer them to a paper towel-lined plate to drain excess oil.

Season with a light sprinkle of additional salt if desired while still warm.

Serve immediately while the gizzards are at their crispiest—I like to pair them with hot sauce, pickles, or a simple coleslaw.