Crispy Fried Chicken Gizzards

If you’re looking for a crunchy, flavorful, and soul-satisfying snack or appetizer, crispy fried chicken gizzards might just be your new favorite! This Southern classic takes humble ingredients and transforms them into a golden, crispy delicacy that’s impossible to resist. Whether you’re serving them up as a party snack or enjoying them as a main dish with your favorite dipping sauce, these gizzards will have everyone asking for more.

🛒 Ingredients

• 1 lb chicken gizzards, cleaned and trimmed

• 2 cups buttermilk (or 2 cups milk + 1 tbsp lemon juice or vinegar)

• 1½ cups all-purpose flour

• ½ cup cornstarch (for that extra crunch)

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp smoked paprika

• Salt and pepper, to taste

• Oil, for deep frying (vegetable, canola, or peanut oil work best)

👩‍🍳 Instructions

Step 1: Prep the Gizzards

Start by cleaning the chicken gizzards thoroughly. Trim off any excess fat or tough membranes. If the gizzards are large, you can cut them into smaller bite-sized pieces for more even cooking.

Step 2: Tenderize in Buttermilk

Place the gizzards in a bowl and pour the buttermilk over them. If you’re using the milk + lemon juice/vinegar alternative, let it sit for about 5–10 minutes before adding it to the gizzards. This mixture not only tenderizes the meat but also adds flavor. Cover and refrigerate for at least 2 hours, or ideally overnight for maximum tenderness.

Step 3: Prepare the Breading

In a large bowl, combine the flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and pepper. The cornstarch helps create an extra crispy coating, while the spices infuse flavor into every bite.

Step 4: Dredge and Coat

Remove the gizzards from the buttermilk (but don’t rinse them). Let the excess drip off, then dredge them in the flour mixture. Press down slightly to help the coating stick. For a thicker crust, you can dip them back into the buttermilk and dredge again.

Step 5: Fry to Perfection

Heat oil in a deep pan or fryer to 350°F (175°C). Fry the gizzards in batches for about 4–6 minutes, or until golden brown and crispy. Avoid overcrowding the pan—this keeps the oil temperature stable and ensures crispiness.

Use a slotted spoon to remove the gizzards and drain them on paper towels or a wire rack.

🍽️ Serving Suggestions

Serve hot with your favorite dipping sauces like ranch, spicy mayo, honey mustard, or even hot sauce for a kick. They also pair wonderfully with coleslaw, fries, or cornbread for a full Southern-inspired meal.

💡 Tips & Tricks

• Soak longer for extra tender gizzards—overnight in the fridge is ideal.

• Double dredge if you love an extra crunchy crust.

• Add cayenne pepper to the flour mix for heat.

• Don’t skip the cornstarch—it makes a big difference in texture!

❓FAQs

Q: Can I air-fry these?
Yes, you can air-fry them at 375°F for 12–15 minutes, flipping halfway. They won’t be as crispy as deep-fried, but still delicious!

Q: How long can I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer to maintain crispiness.

Crispy chicken gizzards are proof that with a little love and seasoning, even the most underrated cuts can become irresistible treats. Give this recipe a try and share it with your friends—especially the ones who love bold, crunchy snacks!