Fried Chicken Gizzards and Gravy
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.
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.