Fried Chicken Gizzards
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Fried Chicken Gizzards may not be the most well-known dish, but those who have tried it know just how tasty they can be. These small, flavor packed bites have been a part of Southern tradition for years for a reason.
If you’re a fan of fried chicken but haven’t given gizzards a chance yet, you might be surprised by how much you like them. They have a unique bite that’s different from regular chicken meat, and when cooked just right, they’re mostly tender, with just a slight bit of chew, and packed with flavor. Add in some seasonings and a bit of hot sauce, and you’ve got a fried Southern staple that’s hard to resist.
Ingredients
Chicken gizzards
Chicken broth – this is optional, but it adds lots of flavor. Replace with water.
Buttermilk – if you don’t have any buttermilk, you can also use regular milk, it just doesn’t tenderize as well.
Eggs
Hot sauce, optional
All-purpose flour
Paprika
Black pepper
Season salt – you can substitute with Cajun or Creole spice. Or you can use your favorite seasonings from your favorite fried chicken recipe as a substitute for all of the seasonings we use and listed.
Vegetable oil for frying – we use regular vegetable oil. You can use whatever your favorite oil is for deep frying.
How To Make Tender Fried Gizzards
1 – Begin by thoroughly cleaning the gizzards. Place them in a large bowl and generously sprinkle with salt. Pour in about a cup of vinegar and 3 cups of water. Give everything a good mix and let it sit for about 5 minutes. During this time, remove any pieces of yellow or green skin that were missed during processing, as well as any large chunks of fat or stringy bits.
2 – Drain the gizzards and give them a good rinse. If you notice any particularly large gizzards, cut them into smaller pieces.
3 – Place the cleaned gizzards in a pan and pour in enough chicken broth to cover them. Add half of the seasoned salt. Bring the broth to a boil, then lower the heat and let the gizzards simmer gently for about 1 1/2 to 2 hours, or until they’re tender when pierced with a fork.
4 – Once tender, drain the gizzards and set them aside to cool for a bit. In a bowl large enough to hold all the gizzards, mix together the buttermilk, hot sauce, eggs, and 1 tablespoon of the season salt.
5 – Add the cooled gizzards to the bowl and give everything a good stir to ensure the gizzards are well-coated with the liquid. Cover the bowl and place it in the fridge to marinate for at least half an hour, or up to 2 hours if you have the time.
6 – When you’re ready to fry, mix together the flour, remaining season salt, paprika, and black pepper in a bag or bowl. Take the gizzards out of the marinade, letting any excess drip off, then add them to the seasoned flour mixture. Shake or stir to coat the gizzards evenly.
For a thicker coating, you can dip the floured gizzards back into the buttermilk mixture, then coat them in the seasoned flour a second time.
7 – Heat at least an inch of vegetable oil in a heavy pan or cast-iron skillet until it reaches around 350°F, or until a pinch of flour sizzles immediately when added to the oil.
8 – Shake off any excess flour from the gizzards, then carefully add them to the hot oil, making sure not to crowd the pan too much. Fry the gizzards until they’re golden brown and crispy to your liking, turning them as needed for even cooking.
8 – Use a slotted spoon, kitchen spider, or tongs to remove the fried gizzards from the oil and place them on a rack or some paper towels to drain off any excess oil. If you’d like to add any extra seasonings, sprinkle them on while the gizzards are still hot.
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Are Chicken Gizzards Tough and Chewy?
Chicken gizzards are chewier compared to other parts of the chicken, but when cooked properly, they become tender while still having a bit of a bite to them.
What’s The Best Way To Serve Fried Chicken Gizzards?
Fried chicken gizzards can be served in many ways – as an appetizer, snack, or main dish. They go well with a variety of sides, from classic Southern dishes to lighter options like salads or roasted veggies.
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Fried Chicken Gizzards
Ingredients
- 1 -2 pounds chicken gizzards
- 6 cups chicken broth
- 2 cups buttermilk
- 2 eggs
- ¼ cup hot sauce optional
- 2 tablespoons season salt or Cajun spice mix, divided
- 1 cup flour
- 2 teaspoons paprika
- 2 teaspoons black pepper
- Vegetable oil for frying
Instructions
- Clean gizzards by placing them in a large bowl. Coat generously with salt. Add about 1 cup of vinegar and 3 cups of water. Mix it all well and set aside for 5 minutes. Remove any yellow or green skin that was missed during processing. Also remove any big pieces of fat or stringy pieces you see.1 -2 pounds chicken gizzards
- Drain the gizzards and rinse well.
- Cut large gizzards into smaller pieces if desired.
- Add the chicken broth, half the season salt, and cleaned gizzards to a pan. Bring to boil, then reduce the heat to a slow simmer, and simmer the gizzards for 1 ½ to 2 hours, or until they are fork tender.6 cups chicken broth, 2 tablespoons season salt
- Drain and allow to cool slightly.
- Add the buttermilk, hot sauce, eggs and 1 tablespoon of season salt to a bowl large enough to hold the gizzards. Mix well.2 cups buttermilk, 2 eggs, ¼ cup hot sauce
- Once cooled, place the cooked gizzards into the bowl with buttermilk mixture. Stir to mix. Make sure the gizzards are covered with the liquid. Set in the refrigerator and allow to marinate for at least 30 minutes, and up to 2 hours.
- Add the flour, remaining season salt, paprika and black pepper into a baggie or bowl and combine.1 cup flour, 2 teaspoons paprika, 2 teaspoons black pepper
- Remove the gizzards from the buttermilk and allow the excess to drip off.
- Add the gizzards to the seasoned flour and shake to coat with flour.
- If you want a thicker coating, Add the floured gizzards back into the buttermilk and stir to coat all of the gizzards with the egg mixture.
- Place them back into the seasoned flour and coat again.
- Heat the oil in a pan or cast iron skillet to around 350 or until a bit of flour added to the oil sizzles immediately.Vegetable oil for frying
- Remove the gizzards from the flour and gently shake to remove any extra flour.
- Place the gizzards into the hot oil, being careful not to overload the pan, you want some space between them.
- Fry until golden brown, or until they are browned to your liking.
- Remove from the oil and place on a rack or a layer of paper towels. If you want additional seasonings, add them while the gizzards are still hot.
Notes
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
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This recipe was written and tested by a human.
Editor: Oliver Baysinger
Elizabeth (Beth) Mueller
Elizabeth (Beth) Mueller is a food journalist, CEO of Pear Tree Kitchen, and co-creator of Food Blogger Help. She also has a bachelor’s degree in philosophy and a registered nurse licensed in the State of Oklahoma. When she has free time between writing, blogging, and cooking, she can be found volunteering as an RN with the Oklahoma Medical Reserve Corps.