Fried Chicken Gizzards: The Crunchiest, Most Addictive Southern Bite
These fried chicken gizzards are tender inside, super crunchy outside, and full of Southern flavor. The buttermilk soak ensures they stay juicy, and the seasoned flour brings all the crispy magic.
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.