Southern Fried Chicken Gizzards

Why You’ll Love This Recipe

I love this recipe because it takes a humble, affordable ingredient and turns it into something crave-worthy. The buttermilk soak tenderizes the gizzards beautifully, while the seasoned flour adds just the right blend of spice and crunch. It’s quick, simple, and brings authentic Southern flavor right to my kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 pound chicken gizzards

• 1 cup buttermilk

• 1 cup all-purpose flour

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon paprika

• Salt and pepper to taste

• Oil for frying

Directions

1. I start by rinsing the chicken gizzards under cold water and patting them dry thoroughly with paper towels.

2. I place the gizzards in a bowl or zip-top bag and pour in the buttermilk, making sure they’re fully coated. I let them soak for at least 1 hour, or overnight in the fridge if I want them extra tender.

3. In a separate bowl, I mix together the flour, garlic powder, onion powder, paprika, salt, and pepper to create a well-seasoned dredge.

4. I heat about an inch of oil in a deep skillet over medium heat until it’s hot and shimmering.

5. I remove the gizzards from the buttermilk, letting the excess drip off, then coat them in the seasoned flour, pressing lightly so the coating sticks.

6. I fry the gizzards in batches for about 5–7 minutes, turning occasionally, until they’re golden brown and cooked through.

7. Once fried, I drain them on paper towels and serve them hot.

Servings and timing

• Servings: 4

• Prep time: 10 minutes

• Cook time: 10 minutes

• Total time: 20 minutes

Variations

• I sometimes add cayenne pepper or hot sauce to the buttermilk for a spicy kick.

• For a thicker crust, I double-dip the gizzards: back into the buttermilk and then again into the flour before frying.

• If I want a more herby flavor, I mix dried thyme or parsley into the flour.

• I also try air frying for a lighter version, spraying the coated gizzards with oil and cooking at 400°F until crispy.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the refrigerator for up to 3 days. To reheat, I pop them in a 375°F oven or air fryer for about 8–10 minutes to restore their crispiness. Microwaving works in a pinch, but they lose that signature crunch.

FAQs

What are chicken gizzards?

They’re a muscle found in the digestive tract of chickens. When cleaned and cooked properly, they’re tender and flavorful with a texture similar to dark meat.

How do I make gizzards more tender?

Soaking in buttermilk for several hours (or overnight) really helps break them down and keep them moist when frying.

Can I boil gizzards before frying?

Yes, I sometimes simmer them for 30–45 minutes in salted water before dredging and frying. It makes them extra tender.

Can I use a different type of flour?

All-purpose flour works best for a classic crispy coating, but I’ve also used seasoned cornmeal or a gluten-free flour blend with good results.

What sauces go well with fried gizzards?

I love dipping them in hot sauce, ranch, honey mustard, or even a spicy remoulade for that Southern flair.

Conclusion

Southern Fried Chicken Gizzards are a nostalgic favorite that never goes out of style in my kitchen. They’re crispy, tender, and full of down-home flavor. With just a handful of pantry ingredients and a quick fry, I can whip up a batch of these irresistible bites anytime I want a taste of Southern comfort.

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