Southern Style Fried Chicken Gizzards

Crispy, Tender, and Packed With Flavor

When it comes to soul food and Southern cooking, few dishes evoke nostalgia quite like fried chicken gizzards. Whether you grew up with a grandma who made them every Sunday or you’re trying them for the first time, this crispy, golden delicacy deserves a permanent place on your comfort food menu.

Gizzards are incredibly underrated—yet when treated right, they become addictive little nuggets with a crunchy crust and tender, flavorful center. Paired with the right seasoning and technique, they rival any fried chicken or appetizer out there.

Let’s walk through how to make them just right, including preparation tips, frying techniques, and creative ways to serve these flavorful bites.

🛒 Ingredients for Fried Chicken Gizzards

Here’s what you need to make a batch of perfect fried chicken gizzards:

1 lb chicken gizzards, cleaned and trimmed

2 cups buttermilk (or substitute with milk + 1 tbsp lemon juice or vinegar)

1 ½ cups all-purpose flour

½ cup cornstarch (for an extra-crispy coating)

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika (optional, for flavor and color)

1 tsp salt

½ tsp black pepper

½ tsp cayenne pepper (optional for heat)

Oil for frying (vegetable or peanut oil)

👩‍🍳 Instructions: How to Make Fried Chicken Gizzards

1. Clean and Tenderize the Gizzards

Start by thoroughly rinsing and trimming any excess fat or membrane from the gizzards. Some prefer to parboil them for extra tenderness before frying:

Bring a pot of salted water to a boil.

Add the gizzards and simmer for 30–40 minutes until fork-tender.

Drain and let them cool completely before breading.

📝 Optional Step: Parboiling is ideal if you want ultra-tender gizzards. Some cooks skip this and rely on the marinade to tenderize instead.

2. Marinate in Buttermilk

Place your cleaned (and optionally boiled) gizzards into a large bowl or zip-top bag with buttermilk. Cover and refrigerate for at least 1 hour, or up to overnight. The acidity in the buttermilk helps tenderize the meat and adds flavor.

🧄 Pro Tip: Add a dash of hot sauce to the marinade for an extra Southern kick.

3. Prepare the Dredge

In a shallow dish, mix together:

All-purpose flour

Cornstarch

Garlic powder

Onion powder

Paprika

Salt

Black pepper

Cayenne (if using)

This combination creates a flavorful and ultra-crispy coating when fried.

4. Dredge the Gizzards

Remove the gizzards from the buttermilk, letting excess drip off. Toss them in the flour mixture, pressing gently so the coating sticks well. For extra crunch, double-dip: return them to the buttermilk, then coat in the flour again.

5. Fry to Perfection

Heat oil in a heavy-bottomed pan or deep fryer to 350–365°F (175–185°C). Carefully lower in the gizzards in batches—don’t overcrowd the pan.

Fry for about 4–5 minutes, or until golden brown and crispy.

Transfer to a wire rack or paper towels to drain.

6. Serve Hot

Serve your crispy fried gizzards piping hot with dipping sauces like ranch, honey mustard, or hot sauce. Garnish with parsley or serve alongside pickles or coleslaw for contrast.

🧠 Tips for the Best Fried Gizzards

Buttermilk matters: It’s the key to tender, flavorful gizzards. Don’t skip the marinade step!

Cornstarch = crispiness: This secret ingredient helps create that restaurant-style crunch.

Double dredging is worth it: Want that extra golden crust? Dip twice!

Don’t overcook: If you’ve already boiled them, you just need to crisp the coating—no need to fry too long.

🍽️ Serving Suggestions

Fried gizzards are a versatile treat. Here’s how to enjoy them:

Appetizer tray with toothpicks, ranch dressing, and celery sticks

Game day snack with spicy buffalo dipping sauce

Soul food plate with collard greens, cornbread, and macaroni & cheese

Sandwich – pile on a toasted bun with slaw and pickles

Lunchbox idea – pair with potato salad and sweet tea

🧂 Sauce Pairings You’ll Love

Gizzards love bold flavors, so match them with something tasty:

Ranch dressing

Garlic aioli

Buffalo sauce

Hot honey drizzle

BBQ sauce

Comeback sauce (Southern-style mayo + ketchup + spices)

🔄 Variations & Additions

Spicy Cajun Gizzards: Add Cajun seasoning and cayenne to your flour mix.

Asian-inspired: Use soy sauce, garlic, and ginger in the marinade. Serve with sweet chili dipping sauce.

Baked version: Coat with panko and spray with oil, then bake at 400°F until golden.

Air fryer version: Cook at 375°F for 12–15 minutes, flipping halfway through.

🧊 Storage and Reheating

To store: Keep leftovers in an airtight container in the fridge for up to 3 days.

To reheat: Re-crisp in the oven or air fryer at 350°F for 5–10 minutes. Avoid the microwave—it makes them soggy.

💡 Pro Tip: You can freeze cooked gizzards for up to 2 months. Just thaw and reheat when ready to serve.

❤️ Final Thoughts

Fried chicken gizzards are a Southern staple for good reason—they’re crispy, meaty, and incredibly flavorful when cooked right. Whether you’re nostalgic for grandma’s Sunday dinners or discovering this dish for the first time, this recipe delivers bold, crave-worthy results.

Don’t let gizzards intimidate you. With a little love and the right seasonings, they’re transformed into golden, crunchy bites of perfection. Give them a try—you might just become a believer.

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