I love how simple this dish is to prepare, and yet it delivers big on flavor. The buttermilk soak makes the gizzards tender and juicy, while the seasoned flour coating fries up into a golden, crispy crust. It’s a Southern favorite for a reason—and once I tried making it at home, I never looked back. This recipe is quick, affordable, and incredibly satisfying with just the right amount of crunch and seasoning.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Chicken gizzards
Buttermilk
All-purpose flour
Garlic powder
Onion powder
Paprika
Salt
Black pepper
Oil for frying
Directions
I start by rinsing the chicken gizzards under cold water and patting them dry with paper towels.
I place the gizzards in a bowl or a zip-top bag and pour in the buttermilk, making sure they’re fully coated. I let them soak for at least 1 hour, or overnight in the fridge for extra tenderness.
In a separate bowl, I combine the flour with garlic powder, onion powder, paprika, salt, and pepper.
I heat about 1 inch of oil in a deep skillet over medium heat until it’s shimmering and hot.
I remove the gizzards from the buttermilk, letting the excess drip off, and then coat each piece in the seasoned flour mixture.
I fry the gizzards in batches for about 5 to 7 minutes, turning occasionally, until they’re golden brown and crispy all over.
I drain them on paper towels to remove excess oil, and I serve them hot—sometimes with hot sauce or ranch dressing on the side.
Servings and Timing
This recipe makes about 4 servings. The total time is just 20 minutes—10 minutes to prep and 10 minutes to cook—making it a quick, crave-worthy dish to whip up anytime.
Variations
For extra heat, I add a pinch of cayenne pepper or a splash of hot sauce to the buttermilk marinade.
Sometimes I double dredge the gizzards (flour–buttermilk–flour) for a thicker, crunchier coating.
I’ve used cornmeal in place of some of the flour for a Southern-style texture.
A little bit of smoked paprika adds depth and a hint of smokiness to the seasoning.
I occasionally serve the gizzards with gravy over rice or mashed potatoes for a full meal.
Storage/Reheating
Leftover fried gizzards can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in a hot oven or air fryer at 375°F for 5–8 minutes until crispy again. I avoid microwaving them, as it tends to make the coating soggy.
FAQs
What are chicken gizzards?
Gizzards are a small, muscular part of a chicken’s digestive tract. When cooked properly, they’re tender and flavorful with a texture similar to dark meat.
Why soak gizzards in buttermilk?
The acidity in buttermilk helps break down the tough muscle fibers, making the gizzards more tender. It also helps the flour coating stick better.
Can I boil the gizzards before frying?
Yes, for extra tenderness, I sometimes simmer the gizzards in salted water for 30–40 minutes, drain them, and then proceed with the buttermilk soak and frying.
What’s the best oil for frying?
I use vegetable oil, canola oil, or peanut oil—all of which have a high smoke point and neutral flavor, perfect for frying.
Are gizzards healthy?
Gizzards are high in protein and rich in iron, though like most fried foods, they’re best enjoyed in moderation. If I want a healthier version, I sometimes air-fry them or bake them with a light coating of oil spray.
Conclusion
Southern Fried Chicken Gizzards are a crispy, comforting, and totally satisfying dish that I love bringing to the table. Whether I’m sharing them as a snack or serving them up as part of a down-home meal, they always get devoured fast. With just a few ingredients and a little frying time, I get a dish that’s full of Southern flavor and hard to resist.
