Crispy Fried Chicken Gizzards

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Crispy Fried Chicken Gizzards 🍗✨

Introduction

Chicken gizzards are often overlooked, but these small, flavorful nuggets are a hidden gem in Southern cuisine. When properly cleaned, marinated, and fried, gizzards are tender on the inside with a golden, crispy crust on the outside. Perfect as a snack, appetizer, or even a main dish, these fried gizzards are sure to win over both seasoned gizzard lovers and first-timers alike.

This recipe combines a classic Southern marinade with a double-layer flour-and-cornstarch coating to give the gizzards maximum crunch while locking in flavor. Whether served at a family gathering, a weekend feast, or as finger food at a party, these gizzards are pure comfort on a plate.

Ingredients

For the Marinade

  • 1 lb chicken gizzards, cleaned and trimmed
  • 2 cups buttermilk (or milk + 1 tbsp lemon juice or vinegar)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika (optional for a smoky flavor)
  • Salt and black pepper to taste

For the Coating

  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornstarch (for extra crispiness)
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper (optional for heat)
  • Salt and black pepper to taste

For Frying

  • Vegetable oil or peanut oil, for deep frying

Instructions & Methods

Step 1: Prepare the Gizzards

  1. Clean and trim the gizzards by removing any gristle and excess fat.
  2. In a large bowl, combine the gizzards with buttermilk, garlic powder, onion powder, paprika, salt, and pepper.
  3. Cover and refrigerate for at least 2 hours, or overnight for maximum tenderness.

Step 2: Prepare the Coating

  1. In a separate bowl, mix flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and pepper.
  2. Remove the gizzards from the marinade, allowing excess liquid to drip off.
  3. Dredge each gizzard in the flour mixture, pressing lightly to coat thoroughly. For extra crispiness, dip again in the remaining marinade and then in the flour mixture a second time.

Step 3: Fry the Gizzards

  1. Heat oil in a deep skillet or Dutch oven to 350°F (175°C). Make sure there’s enough oil to submerge the gizzards halfway.
  2. Carefully place gizzards in the hot oil in batches to avoid overcrowding.
  3. Fry for 5–7 minutes, turning occasionally, until golden brown and crispy. Internal temperature should reach 165°F (74°C).
  4. Remove with a slotted spoon and drain on paper towels.

Step 4: Serve

  • Sprinkle with a little extra salt while hot.
  • Serve with your favorite dipping sauce—ranch, hot sauce, or honey mustard all work beautifully.

History & Formation

Fried chicken gizzards have deep roots in Southern American cuisine, often featured in soul food traditions. Gizzards, a type of organ meat, were historically valued for being affordable yet nutrient-rich. Southern cooks perfected the technique of marinating and frying gizzards to turn this humble ingredient into a beloved delicacy. The addition of cornstarch to the coating is a modern twist that gives an extra crispy exterior, reminiscent of classic Southern fried chicken.

Conclusion

Crispy fried chicken gizzards are more than just a snack—they’re a celebration of flavor, texture, and tradition. Marinated until tender, coated for maximum crunch, and fried to golden perfection, these gizzards offer a bite of Southern comfort that’s both nostalgic and irresistible.

Gizzard Lovers’ Tips

  • Tenderness: Longer marination in buttermilk helps break down toughness.
  • Crispiness: Double dredging or adding cornstarch gives an extra crunch.
  • Serving Ideas: Great with fries, coleslaw, or even tossed in a spicy buffalo sauce for a bold twist.
  • Storage: Keep leftover gizzards in the fridge for up to 3 days; reheat in an oven to maintain crispiness.

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