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When it comes to Southern comfort food, fried chicken gizzards rank right up there with crispy wings and creamy mac and cheese. Yet, despite their rich flavor, not many people know what gizzards are, how to cook them, or just how tender and mouth-watering they can be when done right.
This article is your ultimate guide—from the roots of fried gizzards in soul food culture to step-by-step frying techniques that’ll turn skeptics into fans. Whether you’re in it for the crunch, the nostalgia, or the sheer thrill of trying something new, you’re in for a treat. So, let’s dive into this tasty little secret tucked deep within the bird.
Table of Contents
Table of Contents
Fried Chicken Gizzards Ingredients You’ll Need
Classic Ingredients for Fried Chicken Gizzards
Before you start cooking, you’ll want to gather everything that brings this humble dish to life. The ingredient list is simple, affordable, and pantry-friendly—just the way soul food should be.
Here’s what you’ll need for that perfectly crispy, deep-fried gizzard experience:
- 1 to 1.5 pounds of chicken gizzards, cleaned and trimmed
- 1 cup buttermilk (for tenderizing – don’t skip this!)
- 1 small onion, roughly chopped (optional, for marinade)
- 1 egg, beaten (helps the coating stick better)
- 1½ cups all-purpose flour
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika or cayenne pepper (for a little kick)
- 1 teaspoon seasoned salt or Cajun seasoning (adds a Southern touch)
- 2–3 cups vegetable oil, for deep frying
Tip: Want an even more golden, crisp bite? Try mixing in a bit of cornmeal or panko crumbs with the flour.
Optional Add-ons for Flavor Enhancement
If you’re feeling adventurous—or just want to add extra layers of taste—these ingredients can take your fried gizzards up a notch:
- A dash of hot sauce in the marinade
- Italian seasoning for a herbaceous kick
- A squeeze of lemon juice before serving (brightens up the richness)
Why Buttermilk Matters for Tender Fried Gizzards
This might just be the most crucial ingredient on the list. Buttermilk doesn’t just add flavor—it breaks down the muscle fibers, making even the toughest gizzards melt-in-your-mouth tender.
As Serious Eats explains, the acidic nature of buttermilk works wonders in prepping meats for frying. And when it comes to offal cuts like gizzards, it’s a game changer.
How to Make Fried Chicken Gizzards: Step-by-Step Guide
When done right, fried gizzards are crisp on the outside, tender on the inside, and packed with bold, savory flavor. Whether you’re team-buttermilk or a slow-simmer purist, these directions will help you nail the texture every time.
Let’s get cookin’.
Step 1: Clean and Prep the Chicken Gizzards
The first step in creating perfect Southern fried chicken gizzards is proper cleaning.
- Rinse the gizzards under cold water.
- Trim off any excess fat, silver skin, or connective tissue using kitchen scissors or a sharp knife.
- If they’re not already split, cut them in half for more even cooking.
- Pat them dry with paper towels.
Pro Tip: Some stores sell cleaned gizzards, but giving them a once-over at home is always a good idea.
Step 2: Tenderize the Gizzards
There are two popular ways to tenderize chicken gizzards before frying—both work well depending on your texture preference.
Option 1: Buttermilk Marinade (for slightly chewy but flavorful gizzards)
- Place the cleaned gizzards in a bowl.
- Add chopped onion (optional) and pour in enough buttermilk to fully cover them.
- Cover and refrigerate for 8 to 24 hours.
Option 2: Simmering (for fall-apart tender gizzards)
- Add gizzards, a chopped onion, garlic cloves, a bay leaf, and water to a pot.
- Simmer on low for 45–60 minutes or until fork-tender.
- Drain and let cool.
Either way, this step is essential for flavor and texture. Don’t skip it!
Step 3: Season the Gizzards
Once your gizzards are tender, it’s time to layer on the flavor.
- In a small bowl, mix:
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon paprika or cayenne pepper
- ½ teaspoon black pepper
- 1 teaspoon seasoned salt
- Toss the gizzards in the seasoning mix until they’re evenly coated.
Step 4: Dredge and Coat
Let’s get those gizzards ready for the fryer.
- In a bowl or bag, combine 1½ cups flour with a pinch of salt and pepper.
- Crack and beat 1 egg in a separate bowl.
- One by one, dip the gizzards in the egg, then dredge in the flour until fully coated.
- For extra crunch, do a double coat—egg → flour → egg → flour.
Step 5: Fry to Golden Perfection
Time to turn up the heat.
- Pour vegetable oil into a deep pan or fryer, enough to submerge the gizzards.
- Heat oil to 350–375°F (use a thermometer for accuracy).
- Fry the gizzards in small batches for 2–4 minutes each, until golden brown and crispy.
- Remove with a slotted spoon and drain on paper towels or a wire rack.
Serious Eats offers expert advice on frying safely and achieving the perfect crisp. Hot oil = happy gizzards.
Step 6: Serve and Enjoy!
Let them cool just slightly—then dig in. Serve your crispy chicken gizzards with:
- Hot sauce or ranch
- Grits, collard greens, or mac & cheese
- Pickles or coleslaw for a zesty contrast
And there you have it! A step-by-step guide that transforms chicken gizzards into golden nuggets of glory.
Delicious Fried Chicken Gizzards Variations You’ll Love
When it comes to fried chicken gizzards, there’s no one-size-fits-all. From ultra-crispy coatings to fiery spice blends or even oven-baked renditions, there are tons of ways to switch things up.
Craving something spicier? Trying to keep things lighter? Prefer an international twist? This section’s got you covered.
Spicy Fried Gizzards: Turn Up the Heat
If your tastebuds love a kick, you can dial up the spice in several ways:
- Add cayenne pepper or crushed red pepper to your flour dredge.
- Mix hot sauce into your egg wash or marinade.
- Use spicy Cajun seasoning instead of plain salt.
Feeling brave? Dust with chili powder post-fry. Just be warned: they’re addictively hot.
Buttermilk vs. Simmered Gizzards: Which Texture Wins?
As mentioned earlier, your method of tenderizing gizzards can drastically change the final bite.
- Buttermilk-marinated gizzards have a slight chew and deep flavor.
- Simmered gizzards come out fork-tender and juicy—almost melt-in-your-mouth.
Why not try both and see which team you’re on?
Fun fact: According to WebMD, organ meats like gizzards are nutrient-dense and deserve a place in a balanced diet.
Healthier Alternatives to Deep-Fried Gizzards
Love the crunch but not the calories? Here are healthier ways to make crispy chicken gizzards at home:
Air-Fried Gizzards
- Preheat air fryer to 375°F.
- Lightly spray dredged gizzards with cooking oil.
- Cook for 10–15 minutes, flipping halfway through.
- They won’t be as golden, but they’ll still pack a crunch!
Oven-Fried Gizzards
- Place flour-coated gizzards on a baking sheet with parchment.
- Drizzle or spray with oil.
- Bake at 400°F for 25–30 minutes, turning once.
These methods cut down on oil without sacrificing too much flavor.
Flavor Variations: Make It Your Own
Switch up your spices to match your mood or meal:
- Garlic-Parmesan Gizzards: Add parmesan cheese and garlic powder to your flour mix.
- Lemon-Pepper Gizzards: Zest things up with lemon zest and cracked pepper.
- Asian-Inspired Gizzards: Toss fried gizzards in a soy-garlic glaze.
Coating Options: Flour, Cornmeal, or Panko?
Want extra crunch? Change your breading base:
- Flour only: Classic, fluffy crust.
- Flour + Cornmeal: Crunchier, more rustic texture.
- Panko crumbs: Super crispy and modern.
Each one gives a totally different mouthfeel. Try them all to find your favorite!
Frequently Asked Questions About Fried Chicken Gizzards
What do fried chicken gizzards taste like?
Fried chicken gizzards have a unique flavor—meaty, rich, and slightly gamey. Their texture can vary based on preparation. When fried correctly, they’re crispy on the outside and chewy-tender inside, almost like a cross between calamari and fried chicken skin. The flavor absorbs spices beautifully, especially Southern-style seasoning or Cajun spice blends.
Are chicken gizzards good to eat?
Absolutely! Not only are chicken gizzards packed with protein, but they’re also rich in iron, zinc, and vitamin B12. They’re especially popular in cultures that embrace nose-to-tail eating. If prepared right—whether simmered or marinated—gizzards are flavorful, satisfying, and anything but boring.
Bonus: According to WebMD, organ meats like gizzards offer health benefits when consumed in moderation.
How do you make gizzards tender before frying?
Tenderizing is key. Here are the two most common methods:
- Simmering: Boil gizzards in water with onion, garlic, and bay leaf for 45–60 minutes.
- Buttermilk marinade: Soak them in buttermilk for 8 to 24 hours to break down tough fibers.
Both techniques ensure the chewy interior turns juicy and fork-tender—perfect for frying.
Why do you boil gizzards before frying?
Boiling or simmering helps break down the tough muscle tissue in gizzards. It also infuses flavor if you include aromatics like onion, garlic, or bay leaf in the water. For ultra-tender gizzards that don’t fight your teeth, simmering is a winning first step.
Are fried gizzards supposed to be chewy or crunchy?
Great question! The ideal fried chicken gizzard is both—crunchy on the outside and pleasantly chewy inside. If they’re rubbery or tough, they probably weren’t tenderized first. But when properly marinated or simmered, gizzards deliver an addictive bite that keeps you coming back for more.
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