I grew up in a Southern kitchen where nothing went to waste, and fried chicken gizzards were a regular favorite. With Louisiana roots and nearly a decade testing and sharing Southern recipes, this version delivers tender, juicy gizzards with a crisp, seasoned crust every time. Gizzards are a working muscle, so they need the right prep: tenderize, season, and fry at the proper temperature to avoid toughness or greasiness. Follow these steps and tips and you’ll consistently get great results.
If you enjoy this, try other Southern favorites from my collection like Southern fried chicken, fried chicken livers, and Southern fried pork chops. These gizzards pair perfectly with fried okra or classic sides for a full Southern meal.
Table of Contents
Fried Gizzard Ingredients
- Gizzards: Meaty and flavorful; trimming and proper tenderizing are key to a pleasant texture.
- Buttermilk: Tenderizes the dense muscle and adds moisture. Soaking improves texture significantly.
- Eggs: Help the seasoned flour adhere and create a thick, craggy crust. They add moisture and body to the coating.
- Creole Seasoning: A classic choice for Southern flavor. Use any favorite rub if you prefer.
- Smoked Paprika: Adds a subtle smokiness.
- Garlic Powder, Cayenne Pepper, Salt and Pepper: Basic aromatics and heat to taste.
- All-Purpose Flour: The base for the crispy coating that holds the seasonings.
- Cooking Oil: Use a neutral oil with a high smoke point—vegetable, canola, or peanut oil work well.
How to Make Fried Chicken Gizzards
Follow the detailed recipe in the card below for exact measurements. The summary here highlights the essential steps so you understand why each one matters.
- Clean the gizzards: Trim any yellow lining or tough membranes and pat dry.
- Season: Toss gizzards with half the Creole seasoning, smoked paprika, garlic powder, cayenne, salt, and pepper so the flavor penetrates before marinating.
- Tenderize: Pour buttermilk over the seasoned gizzards and refrigerate for at least 1–2 hours, or overnight for best results.
- Prepare the breading: Combine flour with the remaining Creole seasoning, paprika, and garlic powder to flavor the crust.
- Coat: Dip the drained gizzards in beaten eggs, then dredge thoroughly in the seasoned flour so each piece is well coated.
- Rest: Let breaded gizzards sit 10–15 minutes so the coating adheres and dries slightly.
- Heat oil: Heat 1–2 inches of oil in a deep skillet or Dutch oven to 350–365°F.
- Fry: Fry in small batches 3–5 minutes until golden and crisp. Drain on a wire rack to keep them crunchy.
Season these with a classic fried chicken seasoning for extra depth.
Fried Chicken Gizzards Recipe
Brandi Crawford
Ingredients
- 2–3 pounds gizzard pieces
- 1 cup buttermilk
- 3 eggs, beaten
- 1–2 teaspoons hot sauce (optional)
- 1 tablespoon Creole seasoning, divided
- 2 teaspoons smoked paprika, divided
- 2 teaspoons garlic powder, divided
- ½–1 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 1½ cups all-purpose flour
- Cooking oil (1–2 inches in pan)
Instructions
- Trim any yellow lining or tough membrane from the gizzards and pat dry.
- In a large bowl, season the gizzards with ½ tablespoon Creole seasoning, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, cayenne, salt, and pepper. Toss to coat.
- Drizzle buttermilk over the seasoned gizzards, cover, and refrigerate for at least 1 hour (2 hours or overnight is better).
- In a bag or bowl, combine flour with the remaining ½ tablespoon Creole seasoning, 1 teaspoon paprika, and 1 teaspoon garlic powder.
- Beat the eggs in a separate bowl. Remove gizzards from buttermilk, let excess drip off, dip in eggs, then dredge in seasoned flour until fully coated.
- Let the breaded pieces rest 10–15 minutes to help the crust adhere.
- Heat 1–2 inches of oil in a deep skillet or Dutch oven to 350–365°F.
- Fry in small batches 3–5 minutes until golden and crispy. Remove with a slotted spoon and drain on a wire rack.
Notes
If you prefer not to use buttermilk, substitute an acidic ingredient like lemon juice, apple cider vinegar, or even pickle juice to gently tenderize and add flavor.
Eggs help build a thick, craggy crust. Many skip them when using buttermilk, but keeping the egg step improves texture. Omit if desired.
Why your chicken might not be crispy
- Oil too cool: If oil isn’t hot enough the coating absorbs oil instead of frying. Keep it at 350–365°F and monitor between batches.
- Placed on paper towels: Use a wire rack so air circulates and the crust stays crisp instead of softening from oil absorbed by paper towels.
- Pan overcrowded: Too many pieces lower oil temperature and cause steaming rather than frying. Cook in batches.
- Not rested after breading: Let the coated gizzards sit 10–15 minutes so the coating adheres and dries slightly.
- Covered after frying: Covering traps steam and softens the crust.
- Breading too wet: Ensure the egg or marinade isn’t overly runny and thoroughly dredge in flour for a dry, crunchy coating.
Nutrition
Frequently Asked Questions and Pro Tips
A small, muscular organ from the chicken’s digestive tract. When prepared correctly they’re tender, flavorful, and a beloved Southern snack.
Trim any yellow lining or tough membrane before cooking. That simple step greatly improves texture.
No—marinating in buttermilk is enough to tenderize. Boiling is optional and will take an extra hour or two if you choose it.
Peanut, canola, or vegetable oil are good choices. Keep the oil between 350–365°F for best results.
Yes—season and marinate overnight to intensify flavor.
Yes. Cool completely, store airtight, and reheat in an oven or air fryer to restore crispness.
Store in an airtight container in the refrigerator for 3–4 days.
Reheat in an oven or air fryer at 350°F until crisp. Avoid the microwave to prevent sogginess.
Yes—lightly spray with oil and air fry at 400°F for 10–12 minutes. Texture differs slightly but is still tasty.
They have a rich, meaty flavor closer to dark meat with a dense, pleasantly chewy texture when cooked properly. Fried, they’re crispy outside and tender inside.
What to Serve with Gizzards
Serve these with classic Southern sides for a complete meal: Southern cornbread, candied sweet potatoes, cooked cabbage, collard greens, black-eyed peas and collards, or buttermilk mashed potatoes. The crunchy gizzards balance nicely with creamy, sweet, and savory accompaniments.