Fried chicken gizzards are one of those old-school comfort foods that never lose their appeal. When prepared right, they turn tender on the inside with a perfectly crunchy, seasoned coating on the outside. Soaking them in buttermilk helps soften the texture, while a well-spiced flour blend delivers bold, savory flavor in every bite. This simple, budget-friendly recipe is ideal for hearty family meals, game-day snacks, or anyone craving classic Southern-style fried chicken goodness.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken gizzards, cleaned | 1 lb |
| Buttermilk | 1 cup |
| Hot sauce (optional) | 1 teaspoon |
| All-purpose flour | 1½ cups |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Garlic powder | ½ teaspoon |
| Onion powder | ½ teaspoon |
| Paprika | ½ teaspoon |
| Cayenne pepper (optional) | ½ teaspoon |
| Vegetable oil | For frying |
Instructions
- Rinse the chicken gizzards well under cold water. Trim away any tough membranes or excess connective tissue if needed.
- In a bowl, stir together the buttermilk and hot sauce. Add the gizzards, making sure they’re fully submerged. Cover and refrigerate for at least 2 hours or overnight for best tenderness.
- In a separate bowl, combine the flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. Mix until evenly blended.
- Remove the gizzards from the buttermilk, allowing the excess to drip off.
- Coat each gizzard thoroughly in the seasoned flour, pressing gently so the breading sticks well.
- Heat about 2 inches of vegetable oil in a deep skillet or fryer to 350°F (175°C).
- Fry the gizzards in small batches for 5–7 minutes, turning as needed, until they’re golden brown and cooked through. Avoid overcrowding the pan to keep the oil temperature steady.
- Transfer the cooked gizzards to paper towels to drain, then serve hot with your favorite dipping sauce.
Prep: 15 minutes | Cook: 20 minutes | Total: 35 minutes
Servings: 4 | Calories: 300 per serving
