Here’s a tender, crispy, Southern-style Fried Chicken Gizzards recipe—full of flavor with that perfect crunch.

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🍗 Fried Chicken Gizzards Recipe

Ingredients

• 1–1½ lbs chicken gizzards

• 2 cups buttermilk (or milk + 1 tbsp vinegar)

• 1 tbsp hot sauce (optional, but recommended)

• 2 cups all-purpose flour

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp paprika

• ½ tsp cayenne pepper (optional)

• Oil for frying (vegetable, peanut, or canola)

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🧼 Prep the Gizzards

1. Rinse gizzards and trim away any tough silver skin if present.

2. Parboil (for tenderness):

   • Place gizzards in a pot, cover with water, add a pinch of salt.

   • Simmer 45–60 minutes until tender.

   • Drain and let cool.
     (This step makes them soft inside—don’t skip if you want tender gizzards.)

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🥣 Marinate

1. Mix buttermilk and hot sauce.

2. Add cooked gizzards and let soak at least 1 hour, or up to overnight in the fridge.

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🍗 Seasoned Flour

In a bowl, mix:

• flour

• salt

• pepper

• garlic powder

• onion powder

• paprika

• cayenne

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🔥 Fry the Gizzards

1. Heat oil in a deep skillet or fryer to 350°F (175°C).

2. Remove gizzards from buttermilk, letting excess drip off.

3. Dredge in seasoned flour, pressing to coat well.

4. Fry in batches 3–5 minutes, until golden brown and crispy.

5. Drain on paper towels and season lightly with salt.

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🍽️ Serve With

• Hot sauce

• Ranch dip

• Honey mustard

• French fries or coleslaw

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⭐ Tips for Perfect Gizzards

• Parboiling ensures they aren’t chewy.

• Double-dip in buttermilk + flour if you want extra crispiness.

• Add a pinch of baking powder to the flour for even more crunch.

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If you’d like, I can give you:
📌 A spicy Cajun version
📌 An air-fryer version
📌 A gravy smothered gizzards recipe

Which one do you want?