Fried Chicken Gizzards (With Sweet & Spicy Dipping Sauce)

This fried gizzards recipe is by far my favorite Southern fried chicken recipe out there. The gizzards are seasoned to perfection, tenderized, and fried until golden brown. I make them even better by serving them with my sweet and tangy dipping sauce that I include in this recipe!

The Best 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 Southern fried chicken gizzards at home before, if you follow my recipe exactly, they'll turn out perfect! And you can't beat this homemade flavor. What I love most about this recipe is how the creole seasoning adds a bold kick to the gizzards while the crispy coating gives them that perfect crunch.

Paired with my homemade sweet chili dipping sauce, these fried gizzards are simply irresistible. They’re great for sharing, though I must admit, they disappear fast whenever I serve them at a party!

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

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.

How to Store and Reheat Leftovers

If you have any leftovers, store the chicken in an airtight container in the refrigerator for up to 2 days.

To reheat them and maintain their crispiness, put the chicken on a wire rack and warm at 350°F for about 5 minutes. 

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