Fried Chicken Gizzards: The Crunchiest, Most Addictive Southern Bite

Ingredients

• 454 g (1 lb)chicken gizzards, rinsed and trimmed
• 480 ml (2 cups)buttermilk (or milk + 15 ml (1 tbsp) vinegar)
• 180 g (1 1/2 cups)plain flour
• 1 tspgarlic powder
• 1 tsponion powder
• 1 tsppaprika
• 1/2 tspcayenne pepper (optional)
• 1 tspsalt
• 1/2 tspblack pepper
• as neededoil for frying (vegetable, rapeseed or peanut oil)

Instructions

1. 1

   Prepare gizzards

   Rinse and trim the chicken gizzards, then pat them dry with kitchen paper.

2. 2

   Soak in buttermilk

   Put the gizzards in a bowl and cover with buttermilk. Cover the bowl and refrigerate for at least 2 hours or overnight.

3. 3

   Mix seasoned flour

   In a large bowl, combine the flour, garlic powder, onion powder, paprika, cayenne, salt and black pepper.

4. 4

   Coat the gizzards

   Lift the gizzards from the buttermilk and dredge them in the flour mixture. For an extra-crunchy coating, dip them in buttermilk again and then coat them in flour once more.

5. 5

   Heat the oil

   Heat the oil in a Dutch oven or deep frying pan to 175°C (350°F).

6. 6

   Fry in batches

   Fry the gizzards in batches for 5–7 minutes per batch, turning as needed, until golden brown and crisp.

7. 7

   Drain and serve

   Transfer the fried gizzards to a wire rack or kitchen paper. Sprinkle with a pinch of salt while hot and serve straight away.

What are fried chicken gizzards?

Gizzards are a firm, flavourful part of a chicken, often served fried in Southern American cooking. This version uses a buttermilk soak and a spiced flour coating for a crisp outside and a savoury centre.

The method is straightforward, but the soak takes at least 2 hours, so allow time beyond the stated 35-minute cooking time.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 20g protein, 25g carbs, 17g fat.

The flour coating supplies most of the carbohydrates, while frying oil contributes much of the fat. The gizzards provide the protein, with some fat also coming from the buttermilk and oil. Pair a serving with vegetables or salad for a more balanced plate.

The buttermilk soak

Buttermilk: It coats the gizzards before they meet the seasoned flour and gives the recipe its familiar tang. If needed, the listed alternative is milk mixed with vinegar.

Timing: Refrigerate the gizzards for at least 2 hours, or leave them overnight. Keep the bowl covered while it chills.

Building the coating

Seasoning: Garlic powder, onion powder and paprika flavour the flour, while cayenne adds optional heat. Salt and black pepper round out the mix.

Extra crunch: The recipe offers a second dip in buttermilk followed by another flour coating. Work with the gizzards one at a time so each piece is coated.

Getting the frying right

Temperature: Heat the oil to 175°C before adding the gizzards. Fry in batches rather than crowding the pan, and turn the pieces as needed.

Doneness cues: The stated frying time is 5–7 minutes per batch; look for a golden-brown, crisp coating. Drain on a rack or kitchen paper and salt while hot.

Choosing oil and equipment

Oil: Vegetable, rapeseed or peanut oil are the options given for frying. Use enough oil in a Dutch oven or deep frying pan to fry the gizzards as directed.

Draining: A wire rack lets excess oil drip away, while kitchen paper is the alternative in the method. Have your draining surface ready before frying.

How to serve them

Serve the gizzards immediately, while the coating is hot and crisp. They work as a snack or as part of a larger meal.

For a balanced plate, pair a portion with vegetables or a fresh salad. Serve any sides separately to help the coating stay crisp.

Recipe notes & tips

• Trim the gizzards and pat them dry before putting them in the buttermilk.
• Keep the covered bowl refrigerated throughout the soak.
• For the optional extra-crunchy coating, dip the gizzards in buttermilk and flour a second time.
• Let the oil reach 175°C before frying the first batch.
• Fry in batches and turn the pieces as needed for even browning.
• Salt the gizzards as soon as they come out of the oil.

Variations

• Add heat: Include the optional cayenne in the seasoned flour.
• Use the alternative soak: Mix milk with 15 ml vinegar in place of the buttermilk.
• Choose another oil: Use vegetable, rapeseed or peanut oil for frying.
• Boost the crunch: Dip the gizzards in buttermilk and flour a second time before frying.

Common mistakes to avoid

• Skipping the soak: Refrigerate the gizzards in buttermilk for at least 2 hours or overnight.
• Wet gizzards before soaking: Pat them dry after rinsing and trimming.
• Oil not hot enough: Heat it to 175°C before adding the gizzards.
• Crowding the pan: Fry in batches so the pieces can brown and crisp.
• Forgetting to turn: Turn the gizzards as needed during their 5–7 minutes of frying.

How to store

These are best served straight away, while the coating is crisp. Refrigerate leftovers in a covered container and reheat in an oven until hot; the coating may not remain as crisp as when freshly fried.

Frequently asked questions