Fried Chicken Gizzards – Crispy Southern Snack You’ll Crave

Ingredients You’ll Need

For the Buttermilk Soak

• 1 lb chicken gizzards, cleaned and trimmed
• 2 cups buttermilk
  • Or 2 cups milk + 1 tablespoon lemon juice or vinegar (let sit 5 minutes)
• 1 teaspoon hot sauce (optional, but tasty)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

For the Crispy Coating

• 1 1/2 cups all-purpose flour
• 1/2 cup cornstarch (for extra crispiness)
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (optional, for heat)

For Frying

• Vegetable, canola, or peanut oil (enough for 2–3 inches in a deep skillet or pot)

For Serving

• Hot sauce
• Ranch or comeback sauce
• Lemon wedges (optional)

Tools You’ll Need

• Sharp knife and cutting board (for any extra trimming)
• Medium bowl for marinating
• Large zip-top bag or shallow dish for dredging
• Heavy-bottomed pot or deep skillet (cast iron is perfect)
• Tongs or a slotted spoon
• Paper towels and a wire rack or sheet pan
• Instant-read thermometer (really helpful for oil temp)

How to Make Fried Chicken Gizzards

These Fried Chicken Gizzards follow a simple rhythm: soak, dredge, and fry.

1. Clean and soak the gizzards
   First, make sure your gizzards are cleaned and trimmed. Remove any large, tough silver skin or yellowish lining if present.
   Then place them in a bowl and pour the buttermilk over the top. Stir in the hot sauce, salt, and pepper.
   Cover and refrigerate for at least 2 hours, or up to overnight, so the gizzards tenderize and soak up flavor.
2. Set up the coating station
   In a large zip-top bag or shallow dish, combine the flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne.
   Stir or shake until everything looks evenly mixed. This seasoned flour mix is what makes your Fried Chicken Gizzards super crunchy and flavorful.
3. Dredge the gizzards
   Remove the gizzards from the buttermilk, letting excess drip off (but don’t wipe them dry—the coating needs that moisture).
   Toss them in the flour-cornstarch mixture, a handful at a time, to coat completely.
   Press the coating onto each piece, then shake off the extra and place them on a plate or tray while you heat the oil.
4. Heat the oil
   Pour oil into your heavy pot or skillet, about 2–3 inches deep.
   Heat over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, drop in a pinch of flour; it should sizzle immediately but not burn.
5. Fry the gizzards in batches
   Carefully add a single layer of coated gizzards to the hot oil. Don’t overcrowd the pan; work in batches so they fry, not steam.
   Fry for about 5–7 minutes, turning occasionally, until they’re a deep golden brown and crisp. The internal temperature should reach at least 165°F (74°C).
6. Drain and season
   Use tongs or a slotted spoon to transfer the Fried Chicken Gizzards to a wire rack set over paper towels.
   While they’re still hot, sprinkle lightly with a little extra salt if needed.
7. Serve hot and crispy
   Serve your Fried Chicken Gizzards right away with hot sauce, ranch, or your favorite dipping sauce.
   They’re best eaten fresh, while the outside is shatter-crisp and the inside still juicy.

I grew up thinking fried chicken gizzards were one of those “only-the-grown-ups-eat-these” snacks. Then one day, curiosity won. I burned my mouth on a just-fried, golden little piece, and honestly? Game over. It was crispy, salty, and just a little chewy in that satisfying way that makes you keep reaching back into the basket.

Now, I treat Fried Chicken Gizzards like the ultimate Southern bar snack. They’re budget-friendly, packed with flavor, and absolutely perfect for dipping. And because the buttermilk soak keeps them tender and juicy, they turn into something even gizzard skeptics end up loving. Serve them with hot sauce, ranch, and a cold drink, and suddenly you’ve got yourself a whole vibe.

What Makes This Recipe Special

• Super crispy coating: A flour + cornstarch mix gives you that loud, shattery crunch everyone wants in Fried Chicken Gizzards.
• Tender inside (not shoe-leather): A buttermilk soak softens the gizzards and seasons them from the inside out.
• Cheap but impressive: Gizzards are inexpensive, but this method turns them into a snack that tastes like a splurge.
• Classic Southern comfort: If you already love things like Southern Fried Chicken or Grandma’s Iron-Skillet Fried Chicken, these fit right into your comfort-food lineup.

Quick Ingredient Swap & Flavor Boost Table

Ingredient	Swap / Add-In	What It Does
Buttermilk	Milk + yogurt	Same tangy tenderizing effect.
Paprika	Smoked paprika	Adds a smoky, BBQ-style flavor.
Cayenne pepper	Chipotle powder	Smoky, spicy heat.
All-purpose flour	Gluten-free 1:1 flour blend	Makes the coating gluten-free.
Vegetable oil	Peanut oil	Higher smoke point and great frying flavor.

What to Serve With Fried Chicken Gizzards

These crispy bites love a good Southern spread. You can:

• Pair them with classic mains like Southern Fried Pork Chops and a big bowl of coleslaw for the ultimate comfort platter.
• Serve them as a crispy appetizer next to a plate of Chicken Fried Steak with Cream Gravy for a full-on diner-style meal.
• Go all-in on gizzards and try them both ways: this crunchy version and the smothered version from Fried Chicken Gizzards and Gravy for true Southern soul-food vibes.
• Add them to a game-day spread alongside a bucket of Southern Fried Chicken That’s Crispy, Juicy & Irresistible and plenty of dips.

Tips for Perfect Results

1. Don’t rush the soak
   Give the gizzards at least 2 hours in the buttermilk. Because of that time, they turn out much more tender and flavorful.
2. Keep the oil hot and steady
   Aim for 350°F the whole time. If the oil cools too much, the Fried Chicken Gizzards absorb more oil and lose their crunch.
3. Fry in small batches
   Overcrowding drops the oil temperature. So fry a handful at a time and let the oil bounce back between batches for consistent crispiness.

Storage Instructions

Fried Chicken Gizzards are best hot, but you can definitely save leftovers.

• Fridge: Store cooled gizzards in an airtight container for up to 3 days.
• Reheat: For best crunch, reheat them in an air fryer at 350°F for 5–7 minutes or on a baking sheet in a 375°F oven until hot and crisp again.
• Freezer: Freeze in a single layer on a baking sheet, then transfer to a freezer bag. Reheat from frozen in the oven or air fryer until hot and crunchy.

FAQ – Fried Chicken Gizzards

1. How do you tenderize Fried Chicken Gizzards?

The easiest way to tenderize Fried Chicken Gizzards is to soak them in buttermilk for several hours. The acidity helps break down the toughness while adding flavor. Some people also simmer gizzards in seasoned water for 30–45 minutes before breading and frying for an even softer bite.

2. Do you have to boil chicken gizzards before frying?

You don’t have to, but you can. This recipe relies on a buttermilk soak instead. If you prefer very tender Fried Chicken Gizzards, you can simmer them first until just tender, let them cool, then dredge and fry as directed.

3. Can I make Fried Chicken Gizzards in the air fryer?

Yes, you can adapt this recipe. After dredging, lightly spray the gizzards with oil and air fry at about 380°F, turning halfway, until golden and crisp. They won’t be exactly like deep-fried Fried Chicken Gizzards, but they’ll still be tasty and lighter.

4. Why are my Fried Chicken Gizzards tough?

If your gizzards turn out tough, they probably didn’t soak long enough, or they didn’t cook quite long enough to fully tenderize. A solid buttermilk soak and frying until fully cooked (or pre-simmering them) will give you more tender Fried Chicken Gizzards.

5. What dipping sauce goes best with Fried Chicken Gizzards?

Fried Chicken Gizzards taste amazing with ranch, spicy mayo, honey mustard, comeback sauce, or just a splash of hot sauce. You can also serve them with a side of cream gravy if you want that old-school Southern feel.

6. Are Fried Chicken Gizzards good for meal prep or just fresh?

They’re definitely best fresh, but you can meal-prep them. Fry them, cool completely, and store in the fridge. Then crisp them back up in the oven or air fryer during the week. Fried Chicken Gizzards make a fun protein to pack into lunches or snack boxes.

Conclusion

If you’ve ever walked past chicken gizzards at the store and thought, “Okay, but what would I even do with those?”—this is your sign. With a simple buttermilk soak, a well-seasoned flour coating, and a hot pan of oil, Fried Chicken Gizzards turn into crunchy, golden bites of pure Southern comfort.

So next time you’re planning a game night, a casual get-together, or just craving something a little extra, grab a pound of gizzards and make a batch. Then pile them in a basket, add some dipping sauces, and watch how fast they disappear. When you do, snap a picture, share it on TikTok or Instagram, and don’t forget to drop a comment and join the newsletter so you never miss another fun, viral-style recipe.