Fried Chicken Gizzards
Golden, crunchy fried chicken gizzards with a peppery, crisp crust and a tender, slightly chewy bite inside. A classic Southern snack made by simmering gizzards until tender, then coating them in seasoned flour and frying until deep brown and irresistible. Serve them hot with hot sauce or ranch on the side.
For 4 servings
- prep
Trim and clean the gizzards.
Rinse chicken gizzards under cold water. Trim off any excess fat, gristle, or green spots with a sharp knife. Cut any large gizzards in half so pieces are roughly uniform.
- boil · ~40 min
Simmer the gizzards until tender.
1.Place cleaned gizzards in a pot and add water, salt, peppercorns, smashed garlic, and bay leaf.2.Bring to a rolling boil over high heat, then reduce to a gentle simmer.3.Cover and simmer for 35-40 minutes until gizzards are fork-tender.TIPDon't rush the simmer — tough gizzards need time to tenderize. - prep
Drain and cool the gizzards.
Drain gizzards in a colander. Discard the boiling liquid and aromatics. Pat gizzards completely dry with paper towels — any surface moisture will cause oil to splatter.
TIPDry them well. Excess water causes the breading to slip off during frying. - prep
Set up the dredging station.
1.In a shallow bowl, whisk together flour, salt, garlic powder, onion powder, smoked paprika, black pepper, and cayenne pepper.2.In a separate bowl, beat eggs with buttermilk and hot sauce until smooth. - prep
Coat the gizzards.
1.Toss a handful of drained gizzards in the seasoned flour, shaking off excess.2.Dip each floured piece into the egg-buttermilk mixture, letting excess drip off.3.Return to the flour mixture and press firmly to create a thick, shaggy crust.TIPPress the flour in firmly — that rough, shaggy coating turns into the crispiest crust. - fry · ~5 min
Fry the gizzards until deep golden brown.
1.Pour oil into a Dutch oven to a depth of 2 inches and heat to 350°F (175°C).2.Working in batches, carefully lower coated gizzards into the hot oil.3.Fry for 4-5 minutes, turning once, until deep golden and crispy.4.Lift out with tongs and drain on a wire rack. Repeat with remaining gizzards.TIPKeep oil at 350°F — too low and gizzards absorb oil; too high and crust burns before it crisps. - serve
Serve hot.
Serve immediately while piping hot with your choice of hot sauce, ranch dressing, or comeback sauce on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Simmer gizzards a full 35–40 minutes until fork-tender, or they'll be rubbery when fried.
- 2Pat gizzards bone-dry after boiling to help the seasoned flour adhere and prevent oil splatter.
- 3Work in small batches when frying to keep oil temperature steady at 350°F (175°C).
- 4Press the flour coating firmly onto the egg-washed gizzards for a shaggy, extra-crispy crust.
- 5Use a wire rack to drain fried gizzards instead of paper towels so they stay crisp.
- 6Warm leftover gizzards in a 375°F oven on a baking sheet for 5 minutes to re-crisp.
Adapt it for your goals.
Spicy Nashville-style
Toss the fried gizzards in a cayenne-infused oil (mix hot frying oil with extra cayenne and brown sugar) for a fiery, sticky glaze.
gluten freeGluten-free
Replace all-purpose flour with a 1:1 gluten-free blend (with xanthan gum) for a celiac-friendly version that still crisps up nicely.
oven bakedOven-baked
Skip deep-frying: spray coated gizzards with oil and bake at 425°F (220°C) for 20-25 minutes, flipping halfway, for a lighter take on this Southern snack.
herb crustedHerb-crusted
Mix 1 tablespoon dried thyme or oregano into the seasoned flour for an earthy, aromatic twist that complements the gizzards' richness.
Why this is on our healthy list.
Rich in Iron
Chicken gizzards are a concentrated source of heme iron, which supports healthy red blood cells and energy levels.
High in Protein
A serving of these gizzards provides a substantial amount of protein, helping with muscle repair and satiety.
Source of Zinc
Gizzards are naturally high in zinc, a mineral that supports immune function and wound healing.
Low in Carbs
Even with the coating, the flour layer is thin—this dish remains relatively low in carbohydrates compared to other fried foods.
Frequently asked questions
Boiling tenderizes the tough muscle fibers; skipping this step will result in rubbery, chewy gizzards even after frying.
