Fried Chicken Gizzards

Here’s a classic and crispy Fried Chicken Gizzards recipe—perfect as a snack, appetizer, or side dish.

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Crispy Fried Chicken Gizzards

Servings: 4
Prep time: 15–20 min
Cook time: 15–20 min

Ingredients:

• 1 lb (450 g) chicken gizzards, cleaned

• 1 cup buttermilk (or regular milk with 1 tsp vinegar)

• 1 cup all-purpose flour

• 1 tsp paprika

• 1 tsp garlic powder

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp cayenne pepper (optional, for heat)

• Vegetable oil, for frying

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Instructions:

1. Tenderize gizzards:

   • Place cleaned gizzards in a bowl and cover with buttermilk.

   • Let them soak for at least 30 minutes (or up to 2 hours) in the fridge.

2. Prepare coating:

   • In a shallow bowl or plate, mix flour, paprika, garlic powder, salt, pepper, and cayenne.

3. Coat the gizzards:

   • Remove gizzards from buttermilk, letting excess drip off.

   • Dredge each gizzard in the flour mixture, pressing lightly to coat.

4. Heat oil:

   • Pour about 1–2 inches of vegetable oil into a deep skillet or pan.

   • Heat over medium-high heat until the oil reaches 350°F (175°C) or a small piece of bread sizzles immediately.

5. Fry gizzards:

   • Fry gizzards in batches, avoiding overcrowding, for 6–8 minutes, turning occasionally until golden brown and crispy.

   • Remove and drain on paper towels.

6. Serve:

   • Serve hot with your favorite dipping sauce, like ranch, hot sauce, or honey mustard.

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✅ Tips / Variations:

• For extra crunch, double-dip: flour → buttermilk → flour again before frying.

• Boil gizzards in water with salt and spices for 20–30 minutes before frying for an even more tender texture.

• Add a pinch of smoked paprika or Old Bay seasoning for extra flavor.

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If you want, I can also give a “oven-baked crispy gizzards” version that’s lighter but still crunchy and flavorful.

Do you want me to do that?