Yesss — fried chicken gizzards are a Southern delicacy that don’t get enough love! 🐔💛
They’re tender on the inside, crispy on the outside, and packed with flavor when done right. Gizzards are a classic soul food snack or side, often served with hot sauce, gravy, or fries.
Here’s how to make them the old-fashioned Southern way 👇
🍗 Southern Fried Chicken Gizzards
🧂 Ingredients
(Serves about 4–6)
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1½ to 2 lbs chicken gizzards, cleaned and trimmed
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2 cups buttermilk (or milk with 1 tbsp lemon juice)
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1 teaspoon hot sauce (optional but adds flavor)
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1½ cups flour
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½ cup cornmeal (optional for extra crunch)
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1 teaspoon salt
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1 teaspoon black pepper
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1 teaspoon garlic powder
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1 teaspoon onion powder
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½ teaspoon paprika
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½ teaspoon cayenne pepper (optional, for heat)
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Oil for frying (vegetable, peanut, or canola)
👩🍳 Instructions
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Clean and prep the gizzards:
Trim off any tough gristle or silver skin. Rinse well under cold water.
Place in a pot, cover with water, and simmer for 30–40 minutes until tender (this step ensures they’re not chewy).
Drain and let cool slightly. -
Marinate:
Place the cooked gizzards in a bowl and pour over buttermilk and hot sauce.
Cover and refrigerate for at least 1 hour (overnight gives even better flavor and tenderness). -
Prepare the coating:
In a shallow bowl or bag, mix together flour, cornmeal, salt, pepper, garlic powder, onion powder, paprika, and cayenne. -
Coat the gizzards:
Remove gizzards from the buttermilk, shaking off excess.
Dredge in the flour mixture until well coated.
(For extra crispy results: dip back into buttermilk and coat again — a double dip!) -
Fry:
Heat oil in a deep skillet or fryer to 350°F (175°C).
Fry gizzards in small batches for 3–5 minutes, until golden brown and crispy.
Don’t overcrowd the pan. -
Drain and serve:
Remove with a slotted spoon and drain on paper towels.
Season immediately with a pinch of salt.
🍽️ Serving Ideas
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Serve hot with Louisiana hot sauce, ranch dressing, or honey mustard.
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Make a meal out of it with mashed potatoes, collard greens, and cornbread.
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Or toss them in buffalo sauce for a spicy twist.
✨ Tips
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Simmering first is key — it tenderizes the gizzards before frying.
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For a shortcut, use a pressure cooker to cook them in 15 minutes before frying.
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Don’t skip the buttermilk soak — it tenderizes and adds flavor.
Would you like me to share a gravy-smothered version (like “chicken gizzards and gravy over rice”)? It’s another Amish and Southern favorite!
