Fried Chicken Gizzards Recipe (Crispy, Tender & Flavorful)

Learn how to make perfectly tender and crispy fried chicken gizzards at home. This easy Southern classic is loaded with flavor, seasoned with Creole spices, and served with a sweet & spicy dipping sauce!

Why I Love This Fried Gizzards Recipe

My grandma used to make fried gizzards, so they've always been a nostalgic chicken dish for me. The first time I tried to make them on my own, I was a bit nervous about getting the texture just right, but this recipe is literally fool-proof.

So even if you've never made crispy gizzards at home before, if you follow my recipe exactly, they'll turn out perfect!

And, let me tell you, there’s nothing quite like biting into a freshly fried chicken gizzard – the crunch of that golden crust giving way to tender, juicy chicken goodness inside. If you’ve never tried fried gizzards before, get ready for a flavor adventure!

This Southern classic takes an oft-forgotten chicken part and turns it into an irresistibly crispy snack. I season my gizzards with a bold Creole spice blend that packs each bite with savory flavor, and I fry them to crunchy perfection. It’s the kind of down-home comfort food you didn’t know you were missing.

What I love most is the texture: you get a delightful chew (in the best way) beneath the crunch, so every bite is super satisfying. And when you dunk a hot, crispy gizzard into the sweet & spicy dipping sauce...oh boy, it’s game over!

Trust me, after one taste, you’ll understand why fried chicken gizzards are a beloved treat in Southern kitchens. Whether you grew up snacking on gizzards or you’re trying them for the first time, this recipe will show you exactly why this dish is so popular in the South – it’s a little bit of tradition, a whole lot of flavor, and 100% delicious.

What are chicken gizzards?

Chicken gizzards might sound a bit strange if you've never cooked with them before, but trust me—they're seriously tasty. Gizzards are small, muscular organs located in the chicken’s digestive system, and their main job is to grind up food since chickens don’t chew (yeah, chickens don't have teeth—crazy, right?).

If you've ever bought a whole chicken, you've probably noticed the little bag of "extras," which typically includes the gizzard along with other organ meats like the liver and heart. Nutritionally speaking, gizzards are a total powerhouse: they're loaded with protein, packed with essential vitamins and iron, and they’re surprisingly lean, too.

When it comes to flavor, they remind me of rich, juicy dark meat chicken, but with a subtle earthy kick. Texture-wise, gizzards start out tough and chewy if you're not careful, but with the right prep—like tenderizing, marinating, and frying—they become irresistibly crispy outside and tender, juicy perfection inside.

In many Southern kitchens (and globally in places like Asia and Africa), chicken gizzards are a delicacy. When cooked right, they become addictively delicious – making converts out of anyone willing to give them a try. By knowing what gizzards are, you’ll appreciate this recipe even more (and get bragging rights for cooking up an offbeat chicken part!).

Ingredients

Here’s what you’ll need to make these fried gizzards:

• 1 lb chicken gizzards
• 2 tablespoon creole seasoning
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon paprika
• ½ teaspoon black pepper
• ½ teaspoon chili flakes
• 2 teaspoon salt
• 2 cups all-purpose flour
• 2 eggs
• Vegetable oil for frying

And for my dipping sauce:

• ½ cup mayonnaise
• 2 tablespoon sweet chili sauce
• 1 teaspoon honey

How to Make Fried Chicken Gizzards

Just a handful of steps are all you have to follow to make these crispy gizzards.

Step One: Season the Gizzards

In a small bowl, mix together the creole seasoning, garlic powder, onion powder, paprika, black pepper, chili flakes, and salt. Set the seasoning mix aside.

Then lay the chicken gizzards on a chopping board and gently pound them on both sides with a meat tenderizer. This step helps keep the gizzards juicy instead of tough and chewy.

Step Two: Prepare the Coating

Next, toss the gizzards in a bowl with the remaining seasoning mix until they are well coated. Then crack the eggs into a bowl, add a teaspoon of the seasoning mix, and whisk to combine.

In another large bowl, place the flour and mix in a tablespoon of the seasoning mix. These two bowls will be used to coat the gizzards before frying.

Step Three: Coat the Gizzards

Now that everything is all set dip each gizzard into the seasoned egg mixture, allowing the excess to drip off, and then transfer them to the seasoned flour. Toss and pat the gizzards in the flour until they are fully coated.

Step Four: Fry the Gizzards

After that, heat vegetable oil in a deep frying pot over medium heat until it reaches 375°F. Then fry the gizzards in small batches in the hot oil for 3 to 6 minutes, or until they are golden brown and crispy.

Once fried, remove the gizzards from the oil and place them on a plate lined with paper towels to drain excess oil. Let them cool for 5 to 10 minutes before serving. 

Step Five: Make the Dipping Sauce and Serve

While the gizzards are cooling, prepare the dipping sauce by whisking the mayonnaise, sweet chili sauce, and honey in a small bowl. Serve the sauce on the side with the fried chicken and garnish it with fresh coriander leaves and lime wedges. Enjoy!

Expert Tips

• Tenderizing is key. Gizzards can be tough if not properly tenderized, so make sure you take the extra few minutes to pound them with a meat mallet. This breaks down the muscle fibers, resulting in a more tender bite.
• Marinate the chicken for extra flavor. For even more flavor, marinate the gizzards in buttermilk or seasoned brine for a few hours before cooking. The acidity in the buttermilk helps to tenderize the gizzards more and infuses them with additional flavor.
• Double coat for extra crunch. If you like your gizzards extra crispy, consider double coating them. After the first dip in the egg wash and flour, repeat the process for a thicker, crunchier crust.
• Control your oil temperature. Keeping the oil at a consistent 350°F to 375°F is crucial for perfectly fried gizzards. Too hot, and the outside will burn before the inside cooks. Too cool, and the gizzards will absorb excess oil and become soggy. Use a cooking thermometer to check the temperature between batches.
• Don't overcrowd the pan. Fry the gizzards in small batches to avoid overcrowding the pan. Overcrowding can lower the oil temperature, leading to uneven cooking and less crispy results.
• Let the chicken rest. Patience! After frying, place the chicken on a wire rack or a bunch of paper towels. This allows excess oil to drip away without making the gizzards soggy, ensuring they stay crispy.

What to Serve with Fried Chicken Gizzards

Fried chicken gizzards make fantastic finger food or appetizers, but with the right sides, you can easily transform them into a satisfying meal. Here are a few tasty ideas to complete your dish:

• Southern Comfort Sides: Embrace the down-home feel of this recipe with classic Southern sides like tender collard greens, buttery cornbread, or a skillet of sweet, caramelized corn. These dishes perfectly complement the crispy richness of the fried gizzards, balancing every bite.
• All About the Sauce: While this recipe includes a delicious homemade sweet and spicy dipping sauce, there's no reason to stop there! Set out a variety of sauces so everyone can customize their experience. Classic ranch, tangy honey mustard, spicy buffalo sauce, creamy country gravy, or even your favorite hot sauce will all pair wonderfully with these crispy morsels.
• Turn it into Dinner: Make these gizzards the star of your dinner by serving them alongside fluffy mashed potatoes and rich gravy, or atop steamed rice accompanied by sautéed veggies. For something even more casual and fun, try crispy french fries or sweet potato fries as a tasty accompaniment—think elevated comfort food!
• Drink Pairings: Wash it all down with a refreshing glass of ice-cold sweet tea or a crisp, chilled beer. These drinks help cleanse the palate and complement the savory, seasoned flavor of your perfectly fried chicken gizzards.

Recipe Variations

Cooking is all about creativity, and this fried chicken gizzards recipe is perfect for customizing to your tastes. Here are some delicious variations to make this dish uniquely yours:

• Southern Simmer Method: Want to ensure ultra-tender gizzards? Try the traditional Southern technique: gently simmer the cleaned gizzards in chicken broth or water for about an hour until they're fork-tender. After simmering, let them cool, pat dry, then bread and fry as directed. You'll get incredibly soft, tender bites beneath that crunchy exterior.
• Buttermilk Marinated Gizzards: Instead of seasoning and frying right away, soak the gizzards in buttermilk for several hours or overnight. The acidity of buttermilk naturally tenderizes the meat and adds fantastic flavor. For a bit of kick, mix a dash of hot sauce into the buttermilk marinade. Drain off the marinade, coat in flour, and fry—you'll love the juicy, tender results.
• Adjust the Spice Level: The spice blend in this recipe is versatile, so tweak it to match your heat preference. For extra spice, increase the cayenne pepper or chili powder in the breading mixture, or add a splash of hot sauce into the egg wash. If you prefer a milder taste, simply reduce or omit the cayenne and chili flakes. Feel free to experiment with other spices too—try adding dried herbs like sage or thyme for an earthy touch, or use Old Bay seasoning for a Cajun-inspired twist.
• Alternative Coating Options: Flour creates the classic crispy texture, but you can experiment for different crunch levels. Add a cup of cornstarch to your flour (using a 50/50 ratio) to achieve an extra-light, crispy coating. Or mix in some panko breadcrumbs with your flour for additional texture and crunch. If you really want an extra-thick, crunchy crust, consider double-dipping: dredge in flour, dip in egg wash, then back into flour before frying.
• Air Fryer-Friendly: If you prefer a lighter, less oily alternative, your air fryer can do the trick! Simply preheat the air fryer to 400°F, lightly coat the breaded gizzards with cooking spray, and arrange them in a single layer. Cook for about 10-15 minutes, shaking the basket halfway through, until crisp and golden. Note that air-fried gizzards won't be quite as deeply crunchy as deep-fried ones, but they'll still be flavorful and delicious. (Pro tip: if you've simmered them first, they'll stay nice and tender during air frying.)
• Creative Dips and Serving Ideas: Try tossing the freshly fried gizzards in your favorite sauce, such as Buffalo or BBQ, for an irresistible flavor boost—think spicy Buffalo-style gizzards! Or, incorporate them into other meals: slice them up for a crunchy salad topping, or stuff them into a crusty roll with crisp lettuce and creamy remoulade sauce for a delicious Southern-style po' boy sandwich.

FAQ's About This Chicken Gizzards Recipe

How do you make chicken gizzards tender before frying?

Chicken gizzards can be a bit tough, so giving them some extra prep goes a long way. In this recipe, I recommend pounding the gizzards with a meat mallet, which helps break down the muscle fibers for a much more tender bite.

Another popular trick is soaking them in buttermilk for a few hours or overnight—this not only tenderizes but also adds great flavor. Alternatively, gently simmering the gizzards in chicken broth or water for around an hour before frying is a classic method that guarantees tenderness.

You can pick whichever method you prefer, or even combine them for super tender results.

Do chicken gizzards need to be boiled before frying?

Boiling (or simmering) the gizzards isn't strictly necessary, but it can significantly improve tenderness. In my recipe, I focus on tenderizing with a meat mallet and an optional buttermilk marinade.

That said, if you have extra time, gently simmering the gizzards in broth or salted water for about an hour before frying is a traditional step many cooks swear by.

If you’re short on time or prefer fewer steps, just follow the main recipe instructions—you'll still end up with deliciously tender gizzards.

What's the best way to clean chicken gizzards?

Most packaged chicken gizzards from the grocery store are already cleaned, but it's always a good idea to double-check. Simply rinse them thoroughly under cold water to remove any grit.

Inspect the gizzards, and if you see white connective tissue or tough membranes, trim those parts away. Occasionally, you might find a bit of yellow lining or other residue inside—slice open the gizzard and remove this as well.

After cleaning, pat them dry with a paper towel, and you're ready to cook. It may sound tedious, but this quick cleaning ensures a great texture and better taste in the finished dish.

Can I use an air fryer or oven instead of deep-frying the gizzards?

Absolutely! If you'd prefer an alternative cooking method, an air fryer works well. Just preheat your air fryer to about 400°F, lightly spray the breaded gizzards with cooking oil, and air-fry for 10–15 minutes, shaking the basket halfway through for even cooking. They'll turn out crispy, although slightly lighter than deep-fried ones.

For oven baking, place breaded gizzards on a wire rack set over a baking sheet, spray with a bit of oil, and bake at 400°F for around 20–25 minutes, flipping once halfway. The oven method yields a lighter crispiness but still plenty of flavor and texture.

Either way, you’ll cut back on oil and still enjoy tasty results.

What's the best way to store and reheat leftover fried gizzards?

If you end up with leftovers (which isn't easy, they're pretty addictive!), store them in an airtight container in the fridge for up to 2 days.

To reheat them without losing their crispy coating, skip the microwave and use the oven instead. Spread the gizzards on a baking tray or wire rack and warm them at 350°F for about 10 minutes.

Alternatively, pop them into an air fryer at the same temperature for a few minutes until they're hot and crunchy again. You can even briefly refry them in oil, though that might make them a little greasier.

You can freeze them in a sealed bag if necessary, but fresh or refrigerated leftovers reheated properly will always taste best.

More Chicken Recipes For Dinner

If you liked this recipe, I've got a bunch more chicken recipes on the blog that you have try next!

• Breaded chicken
• Qdoba chicken
• Mississippi chicken
• Fried chicken
• Chicken Philly cheesesteak