Crispy Southern Fried Chicken Gizzards: A Soul Food Classic

🛒 Ingredients (Serves 4–6)

For the Gizzards

1 lb chicken gizzards, cleaned and patted very dry

Salt & black pepper, to taste

Optional: Pinch of paprika or cayenne for extra warmth

For the Buttermilk Marinade

1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar, let sit 5 mins)

1 tbsp hot sauce (Frank’s RedHot or Crystal)

1 tsp garlic powder

1 tsp onion powder

For the Seasoned Flour Coating

1½ cups all-purpose flour

1 tsp dried thyme

1 tsp dried oregano

1 tsp ground mustard

½ tsp cayenne pepper (adjust to heat preference)

1 tsp salt

½ tsp black pepper

For Frying

4–6 cups vegetable oil (or peanut oil)

Heavy-bottomed Dutch oven or cast-iron skillet

💡 Pro tip: Ask your butcher for pre-cleaned gizzards—or clean them yourself by removing the inner lining and silverskin.

👩‍🍳 Step-by-Step Instructions (The Southern Way)

Step 1: Marinate (Minimum 2 Hours, Overnight Ideal)

In a bowl, whisk buttermilk, hot sauce, garlic powder, and onion powder.

Add gizzards, coat well, cover, and refrigerate at least 2 hours (overnight = deeper flavor and tenderness).

Step 2: Prep the Coating

In a shallow dish, mix all flour and spices thoroughly.

Set up a dredging station:

→ Bowl 1: seasoned flour

→ Bowl 2: marinated gizzards (drain excess buttermilk)

Step 3: Double-Dredge for Extra Crunch (Optional but Recommended!)

Dredge each gizzard in flour → shake off excess → dip back in buttermilk → coat again in flour.

Let coated gizzards rest 10 minutes on a wire rack—this helps coating adhere.

Step 4: Fry to Golden Perfection

Heat oil to 350°F (175°C) in a deep skillet (oil should be 2–3 inches deep).

Fry gizzards in small batches (don’t crowd!) for 6–8 minutes, turning occasionally, until deep golden brown and crispy.

Internal temp should reach 165°F.

Drain on a wire rack (not paper towels—keeps them crisp!).

⏳ Double-fry option: Fry 4 mins, rest 5 mins, then fry 2–3 mins more for ultimate crunch.

💡 Pro Tips from Generations of Fry Cooks

Dry gizzards well before marinating—water = spattering oil.

Maintain oil temp: Too low = greasy; too high = burnt outside, raw inside.

Season hot gizzards lightly with flaky salt right after frying.

Keep warm: Place on a rack in a 200°F oven if frying in batches.

Make it a meal: Serve with creamy coleslaw, buttered cornbread, and pickled onions.

🥣 Serving Suggestions

Classic Southern plate: With collard greens, mac and cheese, and hot sauce

Game day bites: With ranch or comeback sauce for dipping

On a biscuit: As a spicy, crunchy sandwich

In tacos: With pickled jalapeños and cilantro

With honey mustard: The sweet-heat combo is divine

❤️ A Note on Tradition

Fried gizzards aren’t just food—they’re resilience on a plate. Born from a time when “nose-to-tail” eating meant making magic from every part of the bird, they represent resourcefulness, flavor, and community.

Today, they’re a rite of passage for soul food lovers—and a delicious reminder that the best things in life are often overlooked at first glance.

💛 Final Thought

Don’t let their humble reputation fool you.

When cooked right, gizzards are tender, complex, and deeply satisfying—a true testament to the art of Southern frying.

So fire up that skillet.

Let the oil shimmer.

And bring a little piece of culinary history to your table.