Fried Chicken Gizzards Recipe

This right here ain’t your average chicken dish. We are talking crispy Southern fried chicken gizzards boos. I start by marinating the gizzards in a bold, spicy bath of buttermilk and hot sauce to get those flavors poppin right off the bat. Then I dunk them in a perfectly seasoned flour mix and fry them until they are golden-brown. Each bite gives you textures on textures: with a bomb crunch on the outside and a super tender, juicy inside. My fried chicken gizzard recipe ain’t playing around y’all. Get into it!

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For every 10 fried chicken lovers, there is at least one fried chicken gizzard lover in the mix. In my family, that lover is my Uncle BB. For as long as I can remember, we have had to make a stop at a KFC in Effingham, Illinois on the way back from our annual round trips to Mississippi to visit my grandparents. Many places don’t make fried gizzards so I decided it was time to put a recipe for this unique Southern classic right here on the blog.

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The secret to the best fried chicken gizzard recipe starts with marinating them in buttermilk to get them tenderized. This also begins the flavor building process because we toss in a little hot sauce too. Next, seasoned flour, similar to my breading recipe for chicken fried steak, coats the gizzards then we fry them up until perfectly crispy and delish.

What Are Gizzards?

Gizzards are a muscle found in most fowl or organs of the chicken. They are super small, and their texture is unlike what you would expect from chicken boos.

Because of their chewy texture, they can end up tough if they aren’t cooked properly that’s why we added a buttermilk soak to get you off on the right off. The acid in the buttermilk helps break down a bit of the toughness without taking away its signature taste y’all.

Ingredients You’ll Need to Make Fried Chicken Gizzards

• Gizzards: You can buy these by the package in the refrigerated poultry section in most grocery stores.
• Buttermilk: This gives that undeniable tangy flavor while also soaking into and tenderizing the gizzards.
• Hot sauce: We gotta add a bit to our marinade to make that flavor pop boos.
• Self-rising flour: We elevate standard all-purpose flour by using this instead because it adds a lightness and airiness to our breading.
• Seasonings: I use a combo of seasoned salt, black pepper, garlic powder, cayenne pepper, and paprika to truly make that flour mix pop.
• Vegetable Oil: We use a neutral oil that holds up to the high heat and maintains even frying.

How to Cook Chicken Gizzards

How to Serve Fried Gizzards

• Sauces It Up: These fried gizzards pair well with a dipping sauce. Serve them up with more hot sauce, remoulade sauce, homemade gravy, or chipotle bbq sauce.
• Southern Fried Side Dishes: While you have the grease hot, drop in some fried okra, fried pickles, onion rings, and fried green tomatoes.
• More Southern Sides: These chicken gizzards are right at home with some soul food veggie sides like collard greens, Southern green beans, or mustard greens.

Recipe Substitutions

• Gizzards: Swap in some chicken livers or you can even cube boneless chicken thighs or breasts and make nuggets with this recipe.
• Buttermilk: Make your own by adding 2 tablespoons of vinegar or lemon juice to 2 cups of buttermilk. Wait a few minutes until it curdles then use in the recipe.
• Hot Sauce: Swap in a few sprinkles of cayenne or some chili paste to get some heat in the buttermilk mixture.
• Self-Rising Flour: If you don’t have any lying around, all-purpose flour is just fine to use.
• Vegetable Oil: Any neutral oil will work here like canola. Just don’t use an oil like olive oil.

Recipe Variations and Additions

• Gluten-Free: Replace the self-rising flour with your fave 1:1 gluten-free all-purpose flour.
• Get Herby: Add some chopped herbs like rosemary or parsley into the flour mix for color and earthiness.
• Go Buffalo: After you fry them up, toss in my fave buffalo wings sauce for some saucy heat.
• Go Hot Honey: Drizzle these fried gizzards in this delish hot honey chicken sauce for some sweet and heat.

Expert Tips and Tricks

• Marinate as long as possible: The marinating step is crucial to making the best fried chicken gizzards since it softens the toughness of the meat. If you skip out on this step or shortcut the time, you could end up with some beyond chewy gizzards.
• Set that Breading: I like to pop the breaded gizzards in the fridge for 20 minutes to really let that flour stick to them so it won’t come off in the hot oil.
• Deep Fryer: Works best if you have one. This way you don’t have to turn them over and they cook evenly on all sides. If not, try using a smaller, deeper pan so the level of oil is higher.
• Right Temp: Get that oil cranked up between 365°F and 375°F so they fry up crispy and don’t get soggy boos.
• Fry in Batches! Don’t overcrowd the fryer with too many gizzards or they’ll clump together and lower the oil temp boos.

How to Store and Reheat this Gizzard Recipe

Throw any leftovers into an airtight container or add to a freezer bag releasing all the air and pop in the fridge. When you are ready to reheat, add to your oven at 350°F on a parchment lined baking sheet and reheat for about 10-15 minutes until warmed through. You can also add them to your air fryer so you keep them super crispy!

How long will fried gizzards last in the fridge?

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They should last up to 3-4 days.

Can I freeze this fried chicken gizzard recipe?

Yep you sure can boos. To freeze them up correctly, you should follow this two step process. First spread the gizzards evenly on a lined baking sheet. Pop in the fridge for 2 hours (this helps them not stick once you finish the freeze process). Once they are nice and solid, add to a freezer bag and label with the date. They should freeze well up to 3 months.

Frequently Asked Questions

Y’all these fried chicken gizzards are the TRUTH! If you are new to gizzards, give them a try and see what all the Southern fuss is about. They are absolutely delish when you try my method for frying them up to golden perfection. Get at it!

More Fried Food Recipes

• Oven Fried Catfish
• Fish and Chips
• Salmon Croquettes
• Buttermilk Fried Chicken
• Hot Honey Chicken

This post was originally published in June 2018. It has been updated with new photos and content in August 2022.

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