Fried Chicken Gizzards and Gravy: Crispy Southern Comfort You’ll Crave

Ingredients You’ll Need

For the Fried Chicken Gizzards

• 1 lb chicken gizzards, cleaned and trimmed
• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika (smoked if you like a deeper flavor)
• 1 teaspoon salt (plus more to taste)
• ½ teaspoon black pepper
• 1 egg
• ¼ cup buttermilk
• Oil for frying (enough to fill your skillet about 1–1½ inches deep – vegetable or canola work great)

For the Gravy

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• Salt and black pepper to taste

Tools You’ll Need

• Cutting board and sharp knife
• Mixing bowls (one for flour, one for egg mixture)
• Deep skillet, Dutch oven, or fryer
• Tongs or a slotted spoon
• Paper towels and a wire rack (if you have one)
• Whisk
• Medium saucepan (or use the same skillet for gravy once you drain the oil)
• Instant-read thermometer (helpful for oil temp, but optional)

How to Make Fried Chicken Gizzards and Gravy

1. Prep and clean the gizzards
   First, rinse the chicken gizzards under cold water. Then trim any tough silver skin or extra fat. If some pieces feel large, cut them into bite-sized chunks so they cook evenly. Pat them dry with paper towels so the coating sticks.
2. Mix the seasoned flour
   Next, grab a shallow bowl. Whisk together the 1 cup flour, garlic powder, onion powder, paprika, salt, and pepper. Taste a pinch of the flour mixture (yes, just the flour!) so you know it’s seasoned well before you coat the gizzards.
3. Make the buttermilk egg dip
   In another bowl, beat the egg. Then whisk in the buttermilk until smooth. This mixture acts like edible glue and also helps tenderize the fried chicken gizzards as they cook.
4. Coat the gizzards
   Now dip the dried gizzards into the egg–buttermilk mixture. Let the excess drip off. Then toss them into the seasoned flour, a few pieces at a time. Press the flour onto each piece so every nook gets coated. For extra crunch, you can dip them back into the egg and then into the flour again for a double-coat.
5. Fry until golden and crispy
   Heat oil in your deep skillet over medium-high heat until it reaches about 350°F. Carefully add the coated gizzards in a single layer. Fry for about 5–7 minutes, turning as needed, until they look deep golden brown and crispy outside. They should feel firm but not rock-hard. Transfer them to paper towels or a rack to drain. Sprinkle with a pinch of salt while they’re hot.
6. Make the pan gravy
   While the fried chicken gizzards rest, melt 2 tablespoons of butter in a clean pan (or pour off most of the frying oil and use the same skillet, leaving a couple tablespoons of flavorful drippings). Whisk in the 2 tablespoons of flour and cook for 1–2 minutes. The roux should look smooth and lightly golden, not dark.
7. Thin with broth and season
   Slowly pour in the chicken broth while whisking constantly to avoid lumps. Keep whisking until the gravy thickens and coats the back of a spoon. If it gets too thick, splash in a bit more broth or water. Then season the gravy generously with salt and black pepper. Finally, plate your fried chicken gizzards and spoon that creamy gravy right over the top.

I still remember the first time I ordered fried gizzards at a tiny Southern gas station diner. The sign just said “Fried Gizzards + Gravy” written in marker, but the line wrapped almost out the door. One bite in, and I understood why. The outside tasted crunchy and golden, the inside chewy in that satisfying, meaty way, and the rich gravy tied everything together.

This fried chicken gizzards and gravy recipe brings that same old-school, roadside comfort straight into your kitchen. It uses simple pantry ingredients, a quick buttermilk soak, and a silky pan gravy. And yes, it absolutely belongs next to mashed potatoes and biscuits on your plate.

What Makes This Recipe Special

• Crispy, addicting texture: The seasoned flour coating gives the fried chicken gizzards a crunchy crust that stays crisp under the gravy.
• Surprisingly easy: You only whisk, dip, dredge, and fry. The gravy comes together in one pan in minutes.
• Budget-friendly protein: Gizzards cost less than most cuts of chicken, but they deliver big-time flavor and protein.
• Southern-viral vibes: This fried chicken gizzards and gravy plate deserves a slow-motion gravy pour video on your feed.

Quick Ingredient Swap Table

You can absolutely freestyle this fried chicken gizzards and gravy recipe a bit. Here are some easy swaps:

What to Serve With Fried Chicken Gizzards and Gravy

You know how some dishes just scream “Sunday supper”? This fried chicken gizzards and gravy plate belongs in that club. Try pairing it with:

• Fluffy mashed potatoes: They soak up every drop of gravy. If you’re a potato lover, you’ll also drool over the cozy mashed-potato vibes in this cheesy potato goodness from Best Homemade Recipes
• Buttery biscuits: Split them open, pile on the gizzards, and spoon the gravy over. For a full-on biscuit obsession, check out their biscuits-and-gravy recipes too.
• Crisp coleslaw: The tang and crunch balance the rich fried chicken gizzards and gravy.

And if you love this kind of Southern comfort, you might also bookmark their Chicken Fried Steak with Cream Gravy – it gives you similar cozy vibes with a different cut of meat.

Tips for Perfect Results

• Don’t rush the oil heat: Let the oil heat up properly. If it feels too low, the fried chicken gizzards soak up grease instead of crisping.
• Work in batches: Avoid crowding the skillet. The temperature drops fast, and you lose that crunchy fry magic.
• Taste and tweak the gravy: Always taste the gravy before serving. Add more pepper for a little kick or a small knob of butter at the end for extra silkiness.

Storage Instructions

If you somehow have leftovers, store the fried chicken gizzards and gravy separately. Place the fried gizzards in an airtight container in the fridge for up to 3 days. Keep the gravy in a jar or small container for the same amount of time.

When you reheat, warm the gizzards in an air fryer or hot oven so they crisp back up. Then warm the gravy in a small saucepan with a splash of broth or water, whisking until smooth again.

FAQ: Fried Chicken Gizzards and Gravy

1. How do I tenderize chicken gizzards before frying?

For extra tender fried chicken gizzards and gravy, you can simmer the gizzards in salted water or broth for 30–45 minutes before coating and frying. Drain them well, pat them dry, then proceed with the egg and flour. This step softens the connective tissue and keeps the inside tender.

2. Do I need to soak gizzards in buttermilk?

You don’t have to, but a quick buttermilk soak helps. The acid in the buttermilk slightly tenderizes the meat and adds flavor. In this fried chicken gizzards and gravy recipe, the egg and buttermilk mixture acts as both a soak and a coating base, so you get tender pieces without an extra long marinating time.

3. What oil works best for frying gizzards?

Use a neutral oil with a high smoke point. Vegetable, canola, or peanut oil all work well for fried chicken gizzards and gravy. They hold up to the 350°F range you need for crispy edges without burning.

4. Can I make the gravy without drippings?

Yes, you can. While drippings add flavor, the butter-and-flour roux plus chicken broth still gives you a rich, silky gravy. So if you use a separate pan or discard your oil, you can still make great gravy for your fried chicken gizzards and gravy.

5. Can I air fry chicken gizzards instead of deep frying?

You can. Coat the gizzards the same way, spritz them with oil, and air fry at around 375°F until golden and cooked through, shaking the basket a couple of times. They won’t taste exactly like deep-fried chicken gizzards and gravy, but they still turn out crispy and delicious.

6. Are fried chicken gizzards healthy?

Gizzards actually pack a good amount of lean protein, iron, and B vitamins. However, once you fry them and add gravy, this fried chicken gizzards and gravy recipe becomes more of an occasional comfort meal. Enjoy it in balance with lighter meals during the week.

Conclusion

If you’ve ever walked past chicken gizzards at the store and felt unsure, this fried chicken gizzards and gravy recipe might just convert you for life. The crunchy coating, the rich gravy, and the satisfying bite all come together in one soul-warming plate.

Try it for a weekend dinner, a game-day snack, or that night when you just need something cozy and nostalgic. Then snap a picture, drizzle that gravy in slow motion, and share it on TikTok or Instagram.

And after you make it, come back and leave a comment, rate the recipe, and join the Easy Meals to Prep newsletter so you never miss new comfort-food gems.

Fried Chicken Gizzards and Gravy

Sharis Mariner

Crispy on the outside, tender on the inside, these fried chicken gizzards are Southern comfort food at its best — topped with silky pan gravy for a plate that belongs next to mashed potatoes and biscuits.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Dinner, Main

Cuisine American, Southern

Servings 4 servings

Calories 410 kcal

Equipment

• Cutting board
• sharp knife
• Mixing Bowls
• deep skillet or Dutch oven
• Tongs or slotted spoon
• paper towels and wire rack
• Whisk
• Medium saucepan or use same skillet for gravy
• instant-read thermometer optional

Ingredients

  

• 1 lb chicken gizzards, cleaned and trimmed
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika (smoked optional)
• 1 tsp salt (plus more to taste)
• 0.5 tsp black pepper
• 1 egg
• 0.25 cup buttermilk
• oil for frying (vegetable or canola, enough to fill skillet 1–1½ inches deep)
• 2 tbsp butter
• 2 tbsp all-purpose flour (for gravy)
• 2 cups chicken broth
• salt and black pepper to taste (for gravy)

Instructions

 

• Rinse and clean the gizzards under cold water. Trim silver skin and fat. Cut large pieces into bite-sized chunks. Pat dry.
• In a bowl, whisk flour with garlic powder, onion powder, paprika, salt, and pepper. Taste a pinch to check seasoning.
• Beat egg in a separate bowl. Add buttermilk and whisk until smooth.
• Dip gizzards into buttermilk mixture, let excess drip off, then coat in seasoned flour. Press to coat well. Optional: double-dip for extra crunch.
• Heat oil to 350°F in a deep skillet. Fry gizzards in batches for 5–7 minutes until golden brown and crispy. Drain on paper towels or rack. Season with salt.
• Melt butter in a clean pan or use the frying skillet with a bit of drippings. Add flour and whisk for 1–2 minutes until golden.
• Slowly whisk in chicken broth, stirring constantly to avoid lumps. Simmer until thickened. Season with salt and pepper.
• Plate fried gizzards and generously spoon gravy on top. Serve hot with mashed potatoes or biscuits.

Notes

For extra tenderness, simmer gizzards in broth before frying. Double-dipping in the flour adds extra crunch. Store gravy and gizzards separately for best texture. Reheat gizzards in an air fryer or oven.

Keyword budget friendly meal, comfort food, fried chicken gizzards, southern gravy