Ingredients You’ll Need
For the buttermilk soak
- Chicken gizzards (rinsed + trimmed)
- Buttermilk (enough to cover)
For the seasoned coating
- All purpose flour
- Garlic powder
- Onion powder
- Paprika
- Cayenne pepper (optional)
- Salt
- Black pepper
For frying
- Oil for frying (vegetable, canola, or peanut oil)
Tools You’ll Need
- Large bowl (for soaking)
- Large mixing bowl (for dredging)
- Dutch oven or deep skillet
- Tongs or spider strainer
- Wire rack + sheet pan (or paper towels)
- Instant read thermometer
How to Make Fried Chicken Gizzards
- Rinse + trim. Rinse the gizzards well, trim tough bits, and pat dry.
- Soak for tenderness. Cover with buttermilk and refrigerate at least 2 hours (overnight is even better).
- Mix seasoned flour. Combine flour, garlic powder, onion powder, paprika, cayenne, salt, and pepper.
- Dredge. Drain gizzards, then coat well in seasoned flour. For extra crunch, dip back in buttermilk, then flour again.
- Heat oil. Bring oil to 350°F.
- Fry in batches. Fry 5 to 7 minutes per batch, turning as needed, until golden and crispy.
- Drain + serve. Move to a rack, sprinkle a pinch of salt, and serve hot.
What Makes This Recipe Special
- Big flavor, low effort: The seasoning mix does all the work.
- Fast + crispy: Small bites fry quickly and crunch hard.
- Super versatile: Mild, spicy, smoky, your call.
- Viral snack energy: Perfect for dipping, sharing, and filming.
Quick Table: Easy Ingredient Swaps
| Ingredient | Swap | Why it Works |
|---|---|---|
| Buttermilk | Milk + 1 tbsp vinegar or lemon juice (per cup) | Mimics tang + helps tenderize |
| All purpose flour | Half flour + half cornstarch | Boosts crispiness |
| Paprika | Smoked paprika | Adds a smoky kick |
| Cayenne | Hot sauce in the buttermilk | Heat without extra powder |
What to Serve With It
- Bang bang sauce (sweet spicy, totally dunkable)
- Ranch + pickle chips (classic crunchy salty combo)
- Coleslaw (cool and crisp next to the heat)
Tips for Perfect Results
- Keep oil at 350°F so they crisp instead of soaking up oil.
- Do not crowd the pan. Give each piece room to fry properly.
- Drain on a rack if you can, so the crust stays crunchy.
Storage Instructions
- Fridge: Airtight container up to 3 days.
- Reheat: Air fryer 375°F for 4 to 6 minutes or oven 400°F until crisp.
- Freezer: Freeze first on a tray, then bag up to 2 months.
FAQ
How do you make fried chicken gizzards tender?
Soak in buttermilk at least 2 hours (overnight helps), and fry at steady heat so they cook through without getting tough.
Do you have to boil gizzards before frying?
No, but you can simmer them first for extra tenderness. With a good buttermilk soak, most people skip boiling.
How long should I soak gizzards in buttermilk?
At least 2 hours, but 8 to 12 hours is the sweet spot for super tender fried chicken gizzards.
What oil is best for frying chicken gizzards?
Canola, vegetable, or peanut oil. Anything neutral that holds heat well.
How do I know fried chicken gizzards are fully cooked?
Use a thermometer and aim for 165°F internally.
Why are my fried chicken gizzards not crispy?
Oil temperature was too low, the pan was crowded, or they steamed after frying. A rack helps a lot.
Conclusion
That’s it. Crispy fried chicken gizzards that taste like your favorite corner spot, only fresher and even crunchier at home. Make a batch, set out a couple of dipping sauces, and watch them vanish fast. If you try them, drop a comment with your go to sauce, and share your crunch video on TikTok or IG because this one is made for the spotlight.
Fried Chicken Gizzards: The Crunchiest, Most Addictive Southern Bite
Equipment
- Large bowl (for soaking)
- Mixing bowl (for dredging)
- Dutch oven or deep skillet
- Tongs or spider strainer
- Wire rack + sheet pan or paper towels
- instant-read thermometer
Ingredients
- 1 lb chicken gizzards, rinsed and trimmed
- 2 cups buttermilk (or milk + 1 tbsp vinegar)
- 1 ½ cups all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp cayenne pepper (optional)
- 1 tsp salt
- ½ tsp black pepper
- Oil for frying (vegetable, canola, or peanut oil)
Instructions
- Rinse and trim the chicken gizzards. Pat dry with paper towels.
- Place gizzards in a bowl and cover with buttermilk. Cover and refrigerate for at least 2 hours or overnight.
- In a large bowl, mix flour, garlic powder, onion powder, paprika, cayenne, salt, and pepper.
- Remove gizzards from buttermilk, dredge in flour mixture. For extra crunch, dip again in buttermilk and flour.
- Heat oil in a Dutch oven or deep skillet to 350°F (175°C).
- Fry gizzards in batches, 5 to 7 minutes each, turning as needed until golden brown and crispy.
- Transfer to a wire rack or paper towels. Sprinkle with a pinch of salt while hot. Serve immediately.
