Chicken Gizzards–in this Southern fried chicken gizzard recipe, the gizzards are tossed in a spicy batter with buttermilk and hot sauce and then coated in a spicy flour mix and finally deep-fried to golden brown sublimity.
These delicious fried chicken gizzards are a staple and favorite dish in Superbowl and festive parties. I’m not sure if anyone would drop by at my place if I hadn’t prepared these. The secret to making them nice and tender is to spare some extra time to pre-boil them. And if you have any leftover broth, you can use it in the freezer.
What is Chicken Gizzard?
If you ever watched chicken nibbling at the ground, they are actually eating small pieces of rock and gravel, which moves through the chicken’s digestive organs and binds to the gizzard.
When the chicken eats something, the gizzard shrinks (like a small hand squeezing), which is necessary to process its food and allow proper digestion.
Now, there is at least one fried gizzard lover for every ten fried chicken lovers. You can easily find these in eateries and so I decided I had to concoct a recipe to honor this special Southern favorite here on my blog.
Chicken gizzards are basically muscled tissue or organs. They are very small and they have a distinct chewy texture and taste. The taste can be described as something similar to dark meat parts e.g. chicken or bird thighs from a whole bird, but harder.
How to prepare Chicken Gizzard?
Due to their chewy texture, I begin this recipe with a buttermilk batter. The acids in it help bring some of the chewiness and hardness down without affecting much its natural taste. Thanks to the incorporation of salt and pepper, the flavor is slightly amplified (it’s best to let these soak in these for some time).
There are three steps involved in seasoning the chicken gizzards. The first stage is adding salt and pepper, then transferring these to the seasoned buttermilk and finally to the flour coating. There is spice and flavor in every single piece of the chicken this way. I also love to add a bit of garlic powder to this to add more flavor. You may also add a kick of heat with cayenne pepper and paprika powder.
The final stage involves frying these to a golden standard. It’s best to use a deep fryer (if you have) so you won’t need to flip them over or work with a spread-out amount of oil in a pan. This will also help them fry evenly from every side.
Crispy Fried Chicken Gizzards
Ingredients
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1 lb (450g) chicken gizzards
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2 cups buttermilk
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2 tsp hot sauce
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1 ¼ cups self-rising flour
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1 tbsp + 2 tsp seasoned salt (divided)
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1 ½ tsp black pepper
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½ tsp cayenne pepper
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½ tsp garlic powder
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½ tsp paprika
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Oil for frying (at least 2–3 inches deep)
Instructions
1. Clean the Gizzards
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Trim off any excess fat.
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Inspect each gizzard for biliverdin—a dark green membrane sometimes present. It’s bitter and must be removed completely before cooking.
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Rinse thoroughly under cold water.
2. Pre-Boil for Tenderness
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Place cleaned gizzards in a large pot of water with 1 teaspoon of seasoned salt.
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Bring to a gentle boil, then reduce to a simmer and cook for 30–40 minutes until tender.
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Drain well and allow to cool slightly.
3. Marinate
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In a large bowl or sealable bag, combine the buttermilk and hot sauce.
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Add the cooled gizzards, making sure they’re fully submerged.
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Cover or seal and refrigerate for at least 2 hours (overnight for best flavor).
4. Prepare the Coating
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In a separate large bag or bowl, mix the flour, remaining seasoned salt, black pepper, cayenne, garlic powder, and paprika.
5. Coat the Gizzards
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Remove gizzards from the marinade, letting excess liquid drip off.
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Toss in the seasoned flour mixture in batches until well coated.
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Place coated gizzards on a parchment-lined baking sheet and refrigerate for 20 minutes to help the coating stick.
6. Fry
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Heat oil in a deep skillet or Dutch oven to 350°F (175°C).
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Fry gizzards in batches for 3–4 minutes per side or until golden brown and crispy.
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Transfer to a paper towel–lined plate to drain.
7. Serve
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Enjoy hot as a snack, appetizer, or party dish. Great with hot sauce or ranch on the side.
Storage Tip: Leftovers can be stored in the fridge for up to 3 days. Reheat in an air fryer or oven for best crispiness.
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Sarah, Thank you for putting the recipe for Fried Chicken Gizzards on here but please let people who have never fried a chicken gizzard that not only do you need to remove the fat when cleaning, you MUST remove the Biliverdin! It’s not on every gizzard but if not removed it is a nasty experience and a first timer will never eat another if they bite into that while eating. It must be removed completely as it is bitter and can ruin a whole meal. Thank you!!
Peggy, thank you so much for pointing that out! You’re absolutely right — removing biliverdin is just as important as trimming the fat, and it can make all the difference in taste. I’ve updated the recipe to include that step so first-timers don’t miss it. Really appreciate you sharing your tip!