Southern fried chicken gizzards are a beloved comfort food, known for their rich flavor and satisfying crunch. With the right preparation and a little patience, this often-overlooked cut transforms into a tender, golden dish that has been enjoyed at family tables for generations.
This recipe walks you through a traditional approach that balances seasoning, texture, and technique—perfect for home cooks who appreciate classic Southern flavors.
Ingredients (Serves 4–6)
For the Gizzards
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1 lb chicken gizzards, cleaned and patted very dry
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Salt and black pepper, to taste
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Optional: a pinch of paprika or cayenne for mild heat
For the Buttermilk Marinade
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1 cup buttermilk
(Substitute: 1 cup milk mixed with 1 tablespoon vinegar, rested 5 minutes) -
1 tablespoon hot sauce
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1 teaspoon garlic powder
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1 teaspoon onion powder
For the Seasoned Flour Coating
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1½ cups all-purpose flour
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1 teaspoon dried thyme
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1 teaspoon dried oregano
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1 teaspoon ground mustard
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½ teaspoon cayenne pepper (adjust to taste)
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1 teaspoon salt
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½ teaspoon black pepper
For Frying
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4–6 cups vegetable or peanut oil
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Heavy-bottomed skillet or Dutch oven
Helpful tip: Many markets sell pre-cleaned gizzards. If preparing them at home, remove any tough lining or connective tissue for the best texture.
Step-by-Step Instructions
1. Marinate for Flavor and Tenderness
In a medium bowl, whisk together the buttermilk, hot sauce, garlic powder, and onion powder until smooth. Add the gizzards and turn to coat evenly. Cover and refrigerate for at least two hours. Marinating overnight will deepen flavor and help tenderize the meat.
2. Prepare the Seasoned Flour
In a shallow dish, combine the flour, thyme, oregano, ground mustard, cayenne, salt, and black pepper. Mix well so the seasoning is evenly distributed.
3. Double Dredge for Extra Crunch
Remove the gizzards from the marinade, letting excess liquid drip off. Dredge each piece in the seasoned flour, then briefly dip it back into the marinade and coat again with flour.
Place the coated gizzards on a wire rack and let them rest for about 10 minutes. This step helps the coating adhere during frying and creates a crisp exterior.
4. Fry Until Golden
Heat oil to 350°F (175°C). Fry the gizzards in small batches for 6–8 minutes, turning occasionally, until golden brown and crisp. The internal temperature should reach 165°F.
Transfer the cooked gizzards to a wire rack to drain, which helps preserve their crunch.
Optional tip: For extra crispiness, fry for 4 minutes, rest for 5 minutes, then fry again for 2–3 minutes.
Traditional Cooking Tips
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Dry gizzards thoroughly before marinating to reduce oil splatter
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Maintain steady oil temperature for even cooking
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Lightly season with salt immediately after frying
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Keep batches warm on a rack in a 200°F oven if needed
Serving Suggestions
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Serve with coleslaw, cornbread, or pickled vegetables
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Pair with ranch, honey mustard, or a mild dipping sauce
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Add to biscuits with a touch of hot sauce
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Use as a hearty taco filling with fresh toppings
A Dish Rooted in Tradition
Fried chicken gizzards are more than just a meal—they represent thoughtful cooking and respect for every ingredient. This dish reflects a time when nothing was wasted and flavor came from care and technique rather than excess.
Shared at gatherings, enjoyed at casual meals, and passed down through families, fried gizzards continue to hold a special place in Southern kitchens.
Final Thought
With proper preparation and steady heat, chicken gizzards become tender on the inside and perfectly crisp on the outside. This classic recipe honors Southern cooking traditions while remaining simple, satisfying, and approachable for home cooks.
Heat the oil, take your time, and enjoy a dish that turns humble ingredients into lasting comfort—one golden bite at a time.
