Irresistibly Crispy Southern Fried Chicken Gizzards: Your Ultimate Guide

Welcome to a taste of authentic Southern hospitality! Growing up in a kitchen where every part of the chicken found its delicious purpose, fried chicken gizzards were a cherished staple. With my deep Louisiana roots and nearly a decade dedicated to perfecting and sharing Southern recipes online, I can confidently say this recipe isn’t just good—it’s truly tried-and-true, bringing that genuine flavor right to your table. Gizzards can sometimes intimidate home cooks, but with the right approach, they transform into a culinary delight: irresistibly tender on the inside, wonderfully crispy on the outside, and never, ever tough or excessively greasy. This comprehensive guide will walk you through each crucial step, ensuring your fried gizzards turn out perfectly every single time, ready to be enjoyed as a savory snack or a hearty meal.

If you love this classic, you’ll also adore my other Southern favorites: our signature Southern Fried Chicken Recipe, the rich and savory Fried Chicken Livers, and the incredibly flavorful Southern Fried Pork Chops. And for the ultimate meal, be sure to pair these with a generous helping of Southern Fried Okra!

Understanding the Magic of Gizzard Ingredients

Creating truly spectacular fried chicken gizzards requires a thoughtful selection of ingredients, each playing a crucial role in achieving that perfect balance of flavor and texture. Here’s a breakdown of what you’ll need and why:

• Chicken Gizzards: The star of our show! Gizzards, a muscular part of the chicken’s digestive system, boast a unique, robust, and wonderfully meaty chew that’s unlike any other cut of poultry. When prepared correctly, they deliver a deeply satisfying flavor and a hearty bite, making them a beloved delicacy in Southern cuisine.
• Buttermilk: This is your secret weapon for tenderizing gizzards. Gizzards are naturally firm, being a working muscle. Soaking them in buttermilk works wonders, as its mild acidity and enzymes gently break down the tough muscle fibers, softening them up significantly before they even hit the hot oil. This crucial step ensures a tender interior that contrasts beautifully with the crispy exterior.
• Eggs: While some might skip eggs when using buttermilk, I firmly believe they are essential for the ultimate crispy coating. Eggs act as a powerful binder, ensuring the seasoned flour adheres perfectly to the gizzards. This creates a thick, craggy crust that is the hallmark of truly exceptional fried chicken. They also add a subtle richness and moisture to the breading, enhancing the overall texture.
• Creole Seasoning: My personal go-to for imparting authentic Southern flavor. Creole seasoning is a vibrant blend of spices that adds depth, warmth, and a slight kick. However, feel free to personalize this! You can use your favorite chicken rubs, a trusted spice blend, or create your own mix with essentials like onion powder, garlic powder, and a touch of herbs.
• Smoked Paprika: A must-have in my kitchen, smoked paprika is a game-changer. It infuses the gizzards with a beautiful, subtle smokiness that elevates the overall flavor profile. Its rich color also contributes to the golden-brown hue of the fried crust.
• Garlic Powder, Cayenne Pepper, Salt and Black Pepper: These foundational spices are vital for seasoning the gizzards thoroughly. Garlic powder adds an aromatic base, cayenne pepper provides a gentle heat that awakens the palate (adjust to your spice preference!), and salt and pepper are fundamental for balancing and enhancing all the other flavors. Don’t underestimate their power to bring out the best in the gizzards.
• All-Purpose Flour: The backbone of our crispy coating. All-purpose flour forms that classic, sturdy crust when fried, capturing all the vibrant seasonings. It’s essential for achieving that satisfying crunch that makes fried gizzards so addictive.
• Cooking Oil: For deep frying, a neutral oil with a high smoke point is crucial. Vegetable oil, canola oil, or peanut oil are all excellent choices. They allow the gizzards to fry evenly to a golden crisp without imparting unwanted flavors, ensuring the true taste of your seasoned gizzards shines through.

The Secret to Tender Gizzards: Preventing Toughness

One of the most common concerns when cooking gizzards is the potential for them to be tough or chewy. Many wonder if boiling is a necessary first step. In my Southern kitchen, we never boiled them. Instead, our secret for perfectly juicy, tender gizzards has always been the transformative power of buttermilk. While boiling for an hour or two is an option if you prefer, our method focuses on a simpler, more flavorful approach.

When you soak gizzards in buttermilk, it’s vital to give them ample time to marinate. Aim for at least a couple of hours, though I’ve found that even a quick hour can make a noticeable difference. For maximum tenderness, an overnight soak in the refrigerator is truly ideal, allowing the buttermilk’s lactic acid to work its magic. This acidic environment gently breaks down the dense muscle fibers within the gizzards, tenderizing them from the inside out before they ever encounter the hot frying oil. This not only softens them but also infuses them with a subtle tang that complements the rich, savory flavors of the seasoning.

If buttermilk isn’t readily available or you’re looking for an alternative, other acidic liquids can achieve similar tenderizing results. Lemon juice, apple cider vinegar, or even pickle juice all contain acids that will gently break down the gizzard’s tough texture while imparting their own unique flavor notes. Simply substitute an equal amount of your chosen acidic liquid for the buttermilk and follow the same soaking times. This ensures that no matter your preference, your gizzards will emerge from the fryer wonderfully tender and flavorful, ready to be enjoyed without any of the dreaded toughness.

How to Master Fried Chicken Gizzards: Step-by-Step

Achieving perfectly crispy and tender fried chicken gizzards is a straightforward process when you follow these detailed steps. The full list of ingredients and precise measurements can be found in the recipe card below, but here’s a thorough walkthrough to ensure your success:

1. Prepare and Clean the Gizzards: Begin by thoroughly cleaning your gizzards. Carefully trim away any yellowish lining, gristle, or tough membranes that might still be attached. This step is crucial for preventing a chewy texture. Once cleaned, pat them completely dry with paper towels. Excess moisture can lead to soggy breading and splattering oil, so ensure they are as dry as possible.
2. Season the Gizzards: In a spacious bowl, combine your cleaned and dried gizzards with ½ tablespoon of Creole seasoning, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, a pinch of cayenne pepper (adjust to your preferred heat level), and salt and black pepper to taste. Toss everything together vigorously to ensure each gizzard piece is thoroughly and evenly coated with the spices. This initial seasoning is key to building a robust flavor profile.
3. Tenderize with Buttermilk: Now for the tenderizing step! Pour 1 cup of buttermilk over the seasoned gizzards in the bowl. Stir gently to ensure all pieces are submerged or coated. Cover the bowl tightly and place it in the refrigerator. Allow the gizzards to soak for at least one hour; however, for superior tenderness and flavor infusion, aim for two hours or even better, an overnight marination. This buttermilk bath is what guarantees a succulent interior.
4. Prepare the Egg Wash: In a separate, shallow bowl, whisk 3 large eggs until well beaten. This egg wash will serve as the crucial binding layer that helps the seasoned flour adhere to the gizzards, creating that desirable thick, craggy crust.
5. Craft the Crispy Breading: In a large zip-top bag, a sturdy paper bag, or another wide, shallow bowl, combine 1 ½ cups of all-purpose flour with the remaining ½ tablespoon of Creole seasoning, 1 teaspoon of smoked paprika, and 1 teaspoon of garlic powder. Shake or whisk these dry ingredients thoroughly until they are uniformly mixed. This seasoned flour blend is where your gizzards will get their signature crispy, flavorful coating.
6. Coat the Gizzards: Remove the gizzards from the buttermilk mixture, allowing any excess buttermilk to drip off naturally. Do not rinse them. Transfer the gizzards directly into the beaten egg wash, ensuring they are fully coated. Then, move them to the bag or bowl with the seasoned flour. If using a bag, seal it and shake vigorously until every gizzard piece is completely covered with the flour mixture, forming a thick, shaggy crust. If using a bowl, toss them with your hands, pressing the flour onto the gizzards for maximum adherence.
7. Allow the Breaded Gizzards to Rest: This is a simple yet critical step often overlooked. Arrange the breaded gizzards in a single layer on a wire rack or a clean baking sheet. Let them rest at room temperature for 10 to 15 minutes. This resting period allows the moisture from the gizzards and egg wash to hydrate the flour, helping the coating set and stick firmly, which prevents it from falling off during frying and ensures a crispier result.
8. Heat the Frying Oil: In a deep skillet, Dutch oven, or cast-iron pot, add one to two inches of your chosen cooking oil (vegetable, canola, or peanut oil). Heat the oil over medium-high heat until it reaches a consistent temperature of 350°F to 365°F (175°C to 185°C). Using a deep-fry thermometer is highly recommended for accuracy. Maintaining the correct oil temperature is paramount for crispy, non-greasy gizzards.
9. Fry to Golden Perfection: Carefully lower the breaded gizzards into the hot oil in small batches. Avoid overcrowding the pan, as this will drop the oil temperature and lead to soggy gizzards. Fry each batch for approximately three to five minutes, or until they achieve a beautiful golden-brown color and are wonderfully crispy. Once fried, remove the gizzards with a slotted spoon or spider and immediately place them on a wire rack set over a baking sheet to drain any excess oil. This allows air circulation and maintains their crispiness. Serve hot with your favorite dipping sauce!

Troubleshooting Your Fried Gizzards: Why Aren’t They Crispy?

Achieving that coveted crispy crust on your fried chicken gizzards isn’t always easy, and several common pitfalls can lead to a less-than-perfect result. If your gizzards are coming out soggy, greasy, or lacking that satisfying crunch, one of these mistakes might be the culprit. Understanding these issues will help you perfect your frying technique and ensure consistently crispy gizzards every time.

• The Oil Wasn’t Hot Enough: This is arguably the most common mistake. If your frying oil is too cool, the breading will absorb the oil rather than instantly crisping up and sealing in the moisture. This results in a greasy, heavy, and soft coating. Always preheat your oil to the recommended temperature of 350°F to 365°F (175°C to 185°C) and use a reliable thermometer to monitor it. If the temperature drops too much between batches, let it reheat before adding more gizzards.
• You Placed the Fried Gizzards on Paper Towels: While it seems intuitive to drain excess oil on paper towels, this can actually make your fried foods soggy. Paper towels trap steam and create a barrier that prevents air circulation. The trapped oil and moisture then re-absorb into the crust, softening it. Instead, always transfer freshly fried gizzards to a wire rack set over a baking sheet. This allows air to circulate all around the gizzards, letting excess oil drip away and keeping them wonderfully crispy.
• You Overcrowded the Pan: Frying too many gizzards at once is another major cause of non-crispy results. When you overcrowd the skillet, the temperature of the oil drops drastically. This lower temperature leads to the same problem as oil that wasn’t hot enough to begin with: the coating becomes greasy and soggy, and the gizzards tend to steam rather than fry. Always fry in small batches, giving each piece plenty of space, to maintain optimal oil temperature and ensure even, crisp frying.
• The Breaded Gizzards Weren’t Rested: The resting period after breading is a crucial, often-skipped step. Allowing your breaded gizzards to sit for 10 to 15 minutes before frying gives the moisture from the gizzards and the egg wash time to fully hydrate the flour. This creates a stronger bond between the breading and the gizzard, making the coating less likely to fall off during frying and ensuring a superior, crispier crust. Don’t rush this step!
• You Covered the Gizzards After Frying: Immediately covering hot fried gizzards, whether with a lid or foil, traps steam. This trapped steam condenses back onto the crispy crust, instantly softening it and eliminating all that hard-earned crunch. Once fried, keep your gizzards uncovered on a wire rack until serving to maintain their crispiness.
• The Breading Was Too Wet: If your egg wash or buttermilk marinade is overly runny, or if you don’t allow enough excess liquid to drip off before dredging, your flour coating might become pasty and fail to crisp up properly. Ensure your gizzards are well-drained after marinating and that your egg wash is just enough to coat, not drench. A good, dry, shaggy flour coating is essential for developing that signature crunch.

Enhance the flavor of your gizzards even further with my custom Fried Chicken Seasoning Recipe, designed to bring out the best in any fried poultry!

The Ultimate Fried Chicken Gizzards Recipe

By Brandi Crawford

Born from a Southern kitchen where every ingredient was cherished, this fried chicken gizzard recipe is a true family tradition. With Louisiana roots and a decade of online recipe sharing, I promise this guide delivers gizzards that are tender inside, crispy outside, and packed with authentic flavor.

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Prep Time:
20 mins

Cook Time:
10 mins

Tenderize/Marinate:
1 hr

Total Time:
1 hr 30 mins

Course:
Dinner, Lunch

Cuisine:
American, Soul Food, Southern

Servings:
4 servings

Calories:
457 kcal

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Essential Equipment

• 12 inch Cast Iron Skillet
• Deep-fry thermometer (recommended for accurate oil temperature)
• Wire rack and baking sheet for draining
• Large mixing bowls
• Whisk
• Slotted spoon or spider

Ingredients

• 2-3 pounds gizzard pieces
• 1 cup buttermilk
• 3 eggs (beaten)
• 1-2 teaspoons hot sauce (optional, for spicy kick)
• 1 tablespoon Creole Seasoning (divided into 2 portions of ½ tablespoon each)
• 2 teaspoons smoked paprika (divided into 2 portions of 1 teaspoon each)
• 2 teaspoons garlic powder (divided into 2 portions of 1 teaspoon each)
• ½-1 teaspoon cayenne pepper (optional, for extra heat)
• salt and black pepper to taste
• 1 ½ cups all-purpose flour
• cooking oil (1-2 inches in the bottom of the pan, such as vegetable, canola, or peanut oil)

Instructions

1. Clean Gizzards: Trim any yellow lining or tough membranes from the gizzards. Pat them thoroughly dry with paper towels.
2. Season: In a large bowl, season gizzards with ½ tbsp Creole seasoning, 1 tsp smoked paprika, 1 tsp garlic powder, cayenne pepper, salt, and pepper. Toss well.
3. Marinate: Drizzle buttermilk over seasoned gizzards. Cover and soak for at least 1 hour (2 hours or overnight for best tenderness) in the fridge.
4. Prepare Breading: In a large zip-top bag or bowl, combine 1.5 cups flour with remaining ½ tbsp Creole seasoning, 1 tsp paprika, and 1 tsp garlic powder. Shake or whisk to combine.
5. Egg Wash & Coat: In a separate bowl, beat the eggs. Remove gizzards from buttermilk (letting excess drip), toss in eggs, then transfer to the seasoned flour mixture. Shake bag or toss in bowl until fully coated.
6. Rest: Let breaded gizzards rest on a flat surface for 10-15 minutes to help the coating adhere.
7. Heat Oil: Heat 1-2 inches of cooking oil in a deep skillet or Dutch oven to 350-365°F (175-185°C).
8. Fry: Fry gizzards in small batches for 3-5 minutes until golden brown and crispy. Remove with a slotted spoon and drain on a wire rack.

Notes

• Buttermilk Alternatives: If buttermilk is unavailable, use other acidic liquids like lemon juice, apple cider vinegar, or pickle juice to tenderize the gizzards. These acids will achieve a similar tenderizing effect while adding unique flavor.
• The Role of Eggs: Don’t skip the eggs! While some recipes omit them when using buttermilk, the eggs are crucial for creating that thick, craggy, ultra-crispy crust we’re aiming for. They bind the flour exceptionally well and add a rich depth to the coating. If you prefer a thinner crust, you can omit them, but for maximum crunch, they’re essential.
• Why Isn’t My Chicken Crispy? (Common Mistakes Recap):
  • Oil Temperature: Ensure oil is consistently between 350-365°F. Too low, and gizzards absorb oil; too high, and they burn before cooking through.
  • Draining Surface: Always use a wire rack instead of paper towels. Paper towels trap steam and re-soggy the crust.
  • Overcrowding: Fry in small batches to maintain oil temperature. Overcrowding drops the temp, leading to steaming instead of crisp frying.
  • Resting Time: Allow breaded gizzards to rest for 10-15 minutes before frying. This helps the coating stick better.
  • Covering After Frying: Never cover hot fried gizzards, as trapped steam will make them soggy.
  • Wet Breading: Ensure gizzards are well-drained after marinating, and the flour coating isn’t too wet. A dry, shaggy coating is key.

Nutrition

Serving: 1 serving
Calories: 457 kcal
Carbohydrates: 7 g
Protein: 60 g
Fat: 19 g

Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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Frequently Asked Questions and Expert Tips

Let’s address some common questions and provide a few extra tips to ensure your fried chicken gizzards are always a resounding success.

Perfect Pairings: What to Serve with Fried Gizzards

Fried chicken gizzards are a versatile dish that pairs beautifully with a variety of classic Southern sides. Whether you’re making them for a snack or as part of a larger meal, these accompaniments will complete your dining experience:

• Southern Cornbread: A warm, buttery slice of Southern cornbread is the quintessential companion to any fried dish. Its slightly sweet and savory notes and comforting texture provide a perfect contrast to the rich, crispy gizzards.
• Southern Candied Sweet Potatoes: For a touch of sweetness, these tender, caramelized sweet potatoes offer a delightful balance to the savory gizzards. Their rich, syrupy glaze and soft texture make them an irresistible side.
• Southern Cooked Cabbage: Simple yet incredibly flavorful, Southern-style cooked cabbage brings a tender, slightly smoky, and savory element to the plate. It’s a comforting vegetable dish that complements the heartiness of the gizzards without overpowering them.
• Southern Collard Greens: A staple in any Southern meal, slow-cooked collard greens are infused with smoky ham hock or bacon, offering a deep, earthy flavor and tender texture that perfectly cuts through the richness of the fried gizzards.
• Southern Black Eyed Peas and Collard Greens: For a dish packed with tradition and flavor, combining black-eyed peas with collard greens provides a hearty, savory, and wholesome side. It’s a complete and satisfying pairing that brings good luck and great taste.
• Buttermilk Mashed Potatoes: Creamy, fluffy, and slightly tangy, buttermilk mashed potatoes are an excellent choice for a comforting side. Their smooth texture provides a wonderful counterpoint to the crispy gizzards, and the buttermilk adds a subtle depth of flavor.