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Overhead view of a basket of fried chicken gizzards with dipping sauce in the background.
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Fried Chicken Gizzards Recipe

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.
Course dinner, lunch
Cuisine American, soul food, Southern
Keyword fried chicken gizzards, fried gizzards, how to fry gizzards
Prep Time 20 minutes
Cook Time 10 minutes
tendorize/marinate 1 hour
Total Time 1 hour 30 minutes
Servings 4 servings
Calories 457kcal
Author Brandi Crawford

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

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.
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. Omit them if you wish.
Why Isn't My Chicken Crispy:
    • 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

Serving: 1serving | Calories: 457kcal | Carbohydrates: 7g | Protein: 60g | Fat: 19g