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If you’ve ever wondered how to turn tough, chewy chicken gizzards into golden, crunchy bites of heaven, this recipe is for you. With the right technique, chicken gizzards can be tender on the inside and crispy on the outside. In this detailed guide, you’ll find a step-by-step method, expert tips, flavor variations, troubleshooting advice, and serving suggestions to help you make perfect fried chicken gizzards every time.
Ingredients
1 lb chicken gizzards, cleaned and trimmed
2 cups buttermilk (or milk + 1 tbsp lemon juice or vinegar)
1 ½ cups all-purpose flour
½ cup cornstarch (for extra crispiness)
Soaking in buttermilk helps tenderize the gizzards. The acidity in buttermilk softens some of the tough muscle fibers, making the interior more palatable. Many cooks swear by a buttermilk soak for at least a few hours—or even overnight—to make the gizzards more tender and flavorful.
Adding cornstarch to the flour helps create a lighter, crispier crust. Cornstarch absorbs moisture differently than wheat flour, producing a more delicate, shatter-crisp outer shell. Many recipes use a mix of flour and cornstarch for this reason.
Using these two together is a classic trick to get both tenderness and crunch.
Rinse the gizzards well under cold water. Trim away any excess fat, connective tissue, or interior membranes. Some cooks also slice or halve the gizzards to provide more surface area and help them cook more evenly and soak up more of the buttermilk marinade.
If any gizzards seem too tough or thick, you may want to simmer or braise them lightly before dredging (see variant method below).
Combine your cleaned gizzards with the 2 cups of buttermilk (or milk + acid) in a bowl or container. Make sure all pieces are submerged or well coated. Cover and refrigerate. Ideally, leave them for at least 2 hours; for best results, marinate 6 to 12 hours (or overnight). The longer soak helps tenderize and infuse flavor.
Season your marinade (optional) with salt, pepper, hot sauce, garlic powder, paprika, or your favorite spices. This ensures the inside carries flavor too.
In a wide shallow bowl or tray, mix the all-purpose flour and cornstarch together. Then add seasonings: salt, black pepper, garlic powder, onion powder, smoked paprika, cayenne (if desired), or any seasoning blend you like.
You want a balanced coating: flavorful, but not overpowering, that clings well to the buttermilk-soaked gizzards.
Remove gizzards from the marinade, letting excess drip off (you don’t want them dripping wet). Press them gently into the flour-cornstarch mixture until well coated. You can shake off excess. For extra crunch, some cooks double-dredge: after the first coat, return to the buttermilk briefly, then dredge again.
Let the coated gizzards rest a short time (5–10 minutes) so the coating sets. This helps the breading adhere during frying.
Choose a heavy pot, Dutch oven, or cast-iron skillet suitable for deep or shallow frying. Pour in oil (vegetable, canola, peanut, or a neutral high-smoke-point oil) to at least 1 to 2 inches depth (or enough for a shallow fry/cast immersion). Heat slowly and stabilize at about 350°F (175°C). Use a thermometer to monitor. If oil is too hot, crust burns before inside cooks. Too cool, coating soaks up grease and becomes soggy.
Fry gizzards in small batches to prevent overcrowding, which drops the oil temperature and leads to soggy, uneven coating. Place gizzards carefully into oil, ideally not dropping but gently lowering them with tongs or a slotted spoon.
Depending on size, fry for maybe 3–6 minutes per batch (or until golden brown and crispy). Because the gizzards may already be softened by the marinade or pre-cooking, you’re primarily focusing on crisping the coating and heating through. Turn or stir gently for even browning.
Once done, remove the gizzards with a slotted spoon or spider strainer and place on a wire rack over paper towels (rather than directly on paper towels). This lets air circulate under and drains excess oil. Some suggest a brief rest before serving to let the exterior set further.
Optionally, while still warm, sprinkle a pinch of salt, extra cayenne, or your finishing spice. This gives a hit of flavor that sticks to the hot crust.
For the best texture, serve hot, so the crispiness is at peak. If left too long, moisture from inside will soften the crust.
Because chicken gizzards are naturally muscular and tough, many cooks use a two-stage cook: simmer or braise first, then fry.
To do that, place cleaned gizzards in a pot with enough water (or broth) to cover. Add onion, garlic, bay leaf, peppercorns, salt, herbs (thyme, parsley), and simmer gently for perhaps 45 minutes to 1.5 hours (depending on toughness). You want them fork-tender, but not so soft they fall apart. Drain and cool, then proceed to marinade/dredge/fry as above.
This step ensures the interior is fully tender while you focus on perfecting crispness in the frying step. Many Southern fried gizzard recipes use this approach.
Be careful not to lose shape or break them if overcooked in the braise.
You can get creative with seasonings. Here are some ideas:
Cajun/Creole: cayenne, smoked paprika, garlic powder, onion powder, oregano, thyme
Southern soul: a bit of white pepper, garlic salt, paprika
Spicy kick: add chili powder, chipotle, or hot sauce in your marinade
Herbaceous twist: mix in dried thyme, basil, or rosemary
Smoky twist: use smoked paprika or a touch of chipotle
Asian twist: add a bit of five-spice, ground ginger, or Szechuan pepper (adjust dredge accordingly)
You can also experiment with dipping sauces: ranch, garlic aioli, hot honey, spicy mayo, remoulade, or simple lemon-garlic butter.
Using a thermometer is key. Maintain a steady 350°F (175°C). If temp falls too low, coating becomes greasy. If too high, exterior burns too soon. Test by dropping a bit of flour or a small piece—if it sizzles immediately and floats, oil is ready.
Frying too many gizzards at once will drastically drop oil temperature. Fry in batches with space around each piece.
Avoid letting fried gizzards sit on paper towels alone—they tend to steam and lose crispness underneath. A wire rack helps air circulate.
Allowing coated gizzards to rest for a few minutes before frying helps the coating adhere and reduces shedding.
Try to have gizzards of similar size so they cook evenly.
If gizzards are too wet after removing from marinade, the coating may slip. Shake off excess, or pat lightly before dredging.
For extra crunchy coating, you can dip coated gizzards back into buttermilk then re-dredge in the flour mix. This builds a thicker crust.
If you pre-simmered, you only need crisping and heating through. If not, ensure internal gizzard is cooked (tender but not raw). Overfrying can dry them out.
A little finishing salt or spice while hot helps flavor stick without softening crust.
Fried foods are best fresh. Over time, moisture from inside can soften the crust.
Marinating: 2 to 12 hours (overnight best)
If pre-simmering: 45 mins to 1.5 hours (until fork tender)
Frying: 3 to 6 minutes per batch (depending on size, coating, oil temp)
A pound of gizzards serves about 3–4 as appetizer or snack, or 2 as a main if paired with sides.
Serve with:
Dipping sauces (ranch, hot sauce, aioli, honey mustard)
Coleslaw, pickles, fresh salad
Fries, onion rings, or fried plantains
Cornbread, biscuits, or warm bread
Dressed greens or slaw to contrast richness
You can also use fried gizzards as crunchy toppings for salads, rice bowls, or tacos.
Leftover fried gizzards can be kept in an airtight container in the fridge 2–3 days. To reheat and preserve crispness, avoid microwave. Use oven or air fryer: 350–375°F for 5–10 minutes until hot and crisp.
You can also refry briefly: a quick dip in hot oil to revive crispiness.
They also freeze reasonably well. Freeze on a tray first, then transfer to zip bags. Reheat from frozen in oven/air fryer.
The buttermilk marinade helps break down connective tissue and proteins gently, improving tenderness.
Cornstarch in the coating yields a lighter, crispier crust by limiting gluten formation and altering moisture absorption.
Resting the coating lets it adhere better, reducing slippage in hot oil.
Maintaining oil temperature ensures proper frying: crisping