I grew up in a Southern kitchen where nothing went to waste, and fried chicken gizzards were one of those dishes that always made an appearance. With my Louisiana roots and nearly 10 years of testing and sharing Southern recipes online, I can promise you this recipe is tried-and-true. Gizzards can be tricky if you don’t know how to prepare them, they need to be tender on the inside, crispy on the outside, and never tough or greasy. That’s exactly what you’ll get here. I’ll walk you through every step so you can trust your gizzards will turn out just right.
You will also love my Southern Fried Chicken Recipe and Southern Fried Pork Chops, and be sure to pair these with Southern Fried Okra!
Fried Gizzard Ingredients
- Gizzards: They’ve got that unique, meaty chew that people love about Southern cooking. They’re also full of flavor, especially when seasoned right, and they give you a hearty bite that’s different from regular chicken.
- Buttermilk: Buttermilk is your best friend when frying gizzards. First, it helps tenderize them. Gizzards are naturally tough since they’re a working muscle, so soaking them in buttermilk softens them up before frying.
- Eggs: Eggs help bind the seasoned flour to the chicken, creating that thick, craggy crust we all love. They also add moisture and richness to the coating. A lot of people skip the eggs when using buttermilk, but I don't. Trust me, the texture of these is THICK when you use them.
- Creole Seasoning: This is my favorite way to season the chicken, but feel free to use any of your favorite chicken rubs, spice blends, or a mix of onion powder, garlic powder, and any of your favorite spices.
- Smoked Paprika: Whenever I cook just about anything, I have to use smoked paprika. It adds a hint of smokiness.
- Garlic Powder, Cayenne Pepper, Salt and Pepper
- All Purpose Flour: The base of the crispy coating. It forms that signature crust when fried and holds on to all the seasoning mixed in.
- Cooking Oil: A neutral oil like vegetable, canola, or peanut oil is best for frying.
How to Prevent Tough Gizzards
Do you have to boil them? I don't. Growing up, boiling isn't how my family got these to be juicy. We have always used buttermilk. Feel free to boil them if you wish! It will take an hour or two.
When you soak them in buttermilk, give them at least a couple of hours (overnight is even better, though I never wait this long). The buttermilk works to break down that dense muscle fiber, softening them up before they ever hit the hot oil.
If you don’t want to use buttermilk, something acidic like lemon juice, vinegar (apple cider vinegar works great), or even pickle juice works. That acid gently tenderizes while adding extra flavor.
How to Make Fried Chicken Gizzards
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Clean up the Gizzards: Trim away any yellow lining or tough membranes. Pat them dry with paper towels so they’re ready to cook.
- Season the chicken: In a large bowl, season the gizzards with ½ tablespoon Creole seasoning, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, cayenne pepper, salt, and pepper. Toss well to coat.
- Tendorize: Drizzle buttermilk over the seasoned gizzards. Cover, and let them soak for at least one hour (two hours if you have it) or overnight in the fridge for maximum tenderness.
- Prepare the Breading: In another bowl or large zip-top bag or paper bag, combine the flour with the remaining ½ tablespoon Creole seasoning, 1 teaspoon paprika, and 1 teaspoon garlic powder. This is where your crispy coating gets all its flavor.
- Coat the Gizzards: Add the beaten eggs to a large bowl. Remove the gizzards from the buttermilk mixture, letting the excess drip off, then toss them in the eggs and then the seasoned flour until they are fully coated.
- Allow the Breaded Gizzards to Rest: Let the breaded chicken rest on a flat surface for 10–15 minutes—this helps the crust stick better when it hits the oil.
- Heat the Oil: Heat one to two inches of oil in a deep skillet or Dutch oven until it reaches 350 to 365°F.
- Fry the gizzards: Fry in small batches for three to five minutes, or until they are golden brown and crispy. Remove them with a slotted spoon and place them on a wire rack to drain.
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Why Isn't My Chicken Crispy?
Here are some common mistakes that will keep you from crispy fried gizzards.
- The oil wasn’t hot enough. If the oil temperature is too low, the coating absorbs the oil instead of frying in it. Always heat your oil to at least 350 degrees and use a thermometer to keep it consistent between batches.
- You placed the fried chicken on paper towels. This is a common mistake! Instead, place it on a wire rack so air can circulate and keep it crispy. When you place the chicken on paper towels, there will be some oil spillover into the paper towels. As the chicken sits, this oil will penetrate and soften up the crust.
- You overcrowded the pan. Too many pieces in the skillet drops the oil temp fast and causes steaming instead of frying. Cook in batches and give each piece some space.
- The chicken wasn’t rested after breading. Letting your breaded chicken sit for 10–15 minutes before frying helps the coating stick and dry slightly. Skipping this step can lead to soggy or patchy breading.
- You covered the chicken after frying. Covering hot fried chicken traps steam and softens the crust.
- The breading was too wet. Make sure your egg wash or marinade isn’t overly runny, and don’t skip the flour dredge. A good dry coating is key to that signature crunch.
Fried Chicken Gizzards Recipe
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
- 2-3 pounds gizzard pieces
- 1 cup buttermilk
- 3 eggs Beaten
- 1-2 teaspoons hot sauce Optional for spicy.
- 1 tablespoon Creole Seasoning Divided into 2 portions of ½ tablespoon each.
- 2 teaspoons smoked paprika Divided into 2 portions of 1 teaspoon each.
- 2 teaspoons garlic powder Divided into 2 portions of 1 teaspoon each.
- ½-1 teaspoon cayenne pepper Optional for spicy.
- salt and pepper to taste
- 1 ½ cups all-purpose flour
- cooking oil 1-2 inches in the bottom of the pan.
Instructions
- Trim away any yellow lining or tough membranes from the gizzards. Pat them dry with paper towels so they’re ready to cook.
- In a large bowl, season the gizzards with ½ tablespoon Creole seasoning, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, cayenne pepper, salt, and pepper. Toss well to coat.
- Drizzle buttermilk over the seasoned gizzards. Cover, and let them soak for at least one hour (two hours if you have it) or overnight in the fridge for maximum tenderness.
- Add the seasoned chicken to the bag and shake to fully coat the chicken in seasoned flour. Remove the chicken from the bag and let the breaded chicken rest on a flat surface for 10–15 minutes—this helps the crust stick better when it hits the oil.
- In another bowl or large zip-top bag or paper bag, combine the flour with the remaining ½ tablespoon Creole seasoning, 1 teaspoon paprika, and 1 teaspoon garlic powder. This is where your crispy coating gets all its flavor.
- Add the beaten eggs to a large bowl. Remove the gizzards from the buttermilk mixture, letting the excess drip off, then toss them in the eggs and then the seasoned flour until they are fully coated.
- Let the breaded chicken rest on a flat surface for 10–15 minutes—this helps the crust stick better when it hits the oil.
- Heat one to two inches of oil in a deep skillet or Dutch oven until it reaches 350 to 365°F.
- Fry in small batches for three to five minutes, or until they are golden brown and crispy. Remove them with a slotted spoon and place them on a wire rack to drain.
Notes
-
- The oil wasn’t hot enough. If the oil temperature is too low, the coating absorbs the oil instead of frying in it. Always heat your oil to at least 350 degrees and use a thermometer to keep it consistent between batches.
-
- You placed the fried chicken on paper towels. This is a common mistake! Instead, place it on a wire rack so air can circulate and keep it crispy. When you place the chicken on paper towels, there will be some oil spillover into the paper towels. As the chicken sits, this oil will penetrate and soften up the crust.
-
- You overcrowded the pan. Too many pieces in the skillet drops the oil temp fast and causes steaming instead of frying. Cook in batches and give each piece some space.
-
- The chicken wasn’t rested after breading. Letting your breaded chicken sit for 10–15 minutes before frying helps the coating stick and dry slightly. Skipping this step can lead to soggy or patchy breading.
-
- You covered the chicken after frying. Covering hot fried chicken traps steam and softens the crust.
-
- The breading was too wet. Make sure your egg wash or marinade isn’t overly runny, and don’t skip the flour dredge. A good dry coating is key to that signature crunch.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Pro Tips
They’re a small muscle from the chicken’s digestive tract. Don’t let that scare you, when cooked right, they’re tender, flavorful, and a classic Southern snack.
Trim away any yellow lining or tough membrane you see. That extra step makes a big difference in texture.
No. You can if you want. Marinating them in buttermilk will make the meat juicy.
Peanut oil, canola oil, or vegetable oil all work great. Just make sure it’s heated to about 350–365°F so they fry up crispy, not greasy.
Yes! You can season and marinate them in buttermilk or a spice blend overnight for even more flavor.
Yep. Let them cool completely, then store in a freezer bag or airtight container. Reheat in the air fryer or oven to get them crispy again.
They’ll keep for about 3–4 days in an airtight container.
The oven or air fryer is your best bet. Skip the microwave. It’ll make them soggy and chewy. Use 350 degrees and reheat until crisp.
Yes! Spray them with a little oil and air fry at 400°F for 10-12 minutes until crispy. The texture is slightly different but still delicious.
What to Serve with Gizzards
Keep it classic with Southern Cornbread, Southern Candied Sweet Potatoes, Southern Cooked Cabbage, Southern Collard Greens, Southern Black Eyed Peas and Collard Greens, and Buttermilk Mashed Potatoes.
Alli says
One time for Go Chicken Go! Brandi, I think you did it! Now I need you to figure out how they make their G Sauce! Everyone in KC will be making this recipe.
staysnatched says
haha! 1 thing at a time.