Crispy Fried Chicken Gizzards Recipe

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Introduction

Chicken gizzards are a beloved comfort food in many cultures, especially in the Southern United States. They’re flavorful, inexpensive, and when cooked properly, tender inside with a deliciously crispy coating outside. This recipe walks you through the entire process—boiling for tenderness, seasoning for flavor, and deep-frying for crunch. Perfect as a snack, appetizer, or main dish with sides.

Ingredients

For Boiling (Tenderizing):

  • 1 lb chicken gizzards, cleaned and trimmed
  • 1 onion, quartered
  • 3 cloves garlic, smashed
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • 1 teaspoon salt
  • 6 cups water

For Seasoning & Coating:

  • 2 cups buttermilk (or whole milk with 1 tbsp lemon juice)
  • 2 cups all-purpose flour
  • 1 cup cornmeal (optional, for extra crunch)
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 ½ teaspoons paprika (smoked or sweet)
  • 1 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • ½ teaspoon baking powder (for lighter coating)

For Frying:

  • 4 cups vegetable oil (or peanut oil) for deep-frying

For Serving:

  • Hot sauce packets or your favorite dipping sauce (ranch, honey mustard, spicy mayo)

Instructions

Step 1: Clean & Prep

  1. Rinse the gizzards under cold water and trim off excess fat or silver skin.
  2. Place them in a pot with water, onion, garlic, bay leaves, salt, and peppercorns.

Step 2: Boil for Tenderness

  1. Bring to a boil, then reduce to a simmer.
  2. Cook for 45–60 minutes until gizzards are fork-tender.
  3. Drain and let cool slightly. Pat dry with paper towels.

Step 3: Marinate in Buttermilk

  1. Place gizzards in a bowl.
  2. Pour buttermilk over them, cover, and refrigerate for at least 1 hour (overnight for best flavor).

Step 4: Coat in Seasoned Flour

  1. Mix flour, cornmeal, garlic powder, onion powder, paprika, cayenne, black pepper, salt, and baking powder in a large bowl.
  2. Remove gizzards from buttermilk, shaking off excess.
  3. Toss in the seasoned flour until well coated.
  4. For extra crispy results, dip back into buttermilk and dredge in flour again (double-coating method).

Step 5: Fry to Golden Perfection

  1. Heat oil in a deep pot or fryer to 350°F (175°C).
  2. Fry gizzards in small batches (don’t overcrowd).
  3. Cook for 4–6 minutes, until golden brown and crispy.
  4. Drain on a paper towel-lined plate.

Step 6: Serve

Serve hot with hot sauce, ketchup, ranch, or honey mustard.

History

Fried chicken gizzards have roots in Southern soul food traditions, where cooks transformed humble ingredients into flavorful delicacies. Gizzards, being inexpensive, became a staple in rural kitchens and are now a favorite in diners, food trucks, and family gatherings.

Benefits

  • Affordable protein: Gizzards are budget-friendly.
  • Rich in iron & zinc: Great for energy and immune support.
  • Flavorful & satisfying: Crispy outside, tender inside.

Serving Ideas

  • With French fries or potato wedges
  • As a party appetizer with dips
  • Over rice or grits for a filling meal
  • Inside a sandwich or wrap with coleslaw

Nutrition (per serving, about 1 cup fried gizzards)

  • Calories: ~320
  • Protein: 28g
  • Carbs: 18g
  • Fat: 15g
  • Iron: 4mg

Lovers of This Dish

  • Southern soul food enthusiasts
  • Crispy chicken lovers
  • Street food fans
  • Anyone who enjoys hot sauce with fried foods

Conclusion

Fried chicken gizzards may be underrated, but once you try them crispy and seasoned right, they might just become your new guilty pleasure snack. Perfectly crunchy, flavorful, and satisfying with hot sauce—this dish proves that sometimes the best things come from the simplest ingredients.

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