For lovers of Southern soul food, fried chicken gizzards are a cherished delicacy—often overshadowed by wings or drumsticks but brimming with deep, savory flavor. These golden, crispy bites offer a satisfying chew and a nostalgic taste of home. Perfect for game day, family gatherings, or a comforting snack, this recipe delivers crunch, spice, and soul in every bite.
Let’s get frying!
### **Crispy Southern Fried Chicken Gizzards** 🍗🔥
Tender, well-seasoned gizzards coated in a crispy, herb-infused crust and fried to perfection. Serve them with creamy coleslaw, buttery biscuits, or a drizzle of hot honey for a meal that’s both humble and unforgettable.
**Why You’ll Love This Recipe:**
✔ **Rich, meaty texture** – When cooked right, gizzards are tender inside, crispy outside.
✔ **Budget-friendly** – An underrated cut that’s big on flavor, light on the wallet.
✔ **Quick & easy** – Ready in under an hour with simple ingredients.
✔ **Versatile** – Adjust the spice level or coating to your taste.
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### **Ingredients (Serves 4–6)**
**For the Gizzards:**
- 1 lb chicken gizzards, cleaned and trimmed
- Salt and black pepper, to taste
- (Optional) ½ tsp cayenne or smoked paprika for heat
**For the Marinade:**
- 1 cup buttermilk (or milk + 1 tbsp vinegar)
- 1 tbsp hot sauce (like Louisiana or Crystal)
- 1 tsp garlic powder
- 1 tsp onion powder
**For the Coating:**
- 1½ cups all-purpose flour
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp cayenne (adjust to taste)
- Salt and pepper, to taste
**For Frying:**
- Vegetable or peanut oil (enough for 1–2 inches deep)
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### **Instructions**
**1️⃣ Marinate the Gizzards**
- In a bowl, mix buttermilk, hot sauce, garlic powder, and onion powder.
- Add gizzards, ensuring they’re fully submerged. Cover and refrigerate for **at least 2 hours** (overnight for maximum flavor).
**2️⃣ Prep the Coating**
- In a shallow dish, whisk together flour, thyme, paprika, garlic powder, cayenne, salt, and pepper.
**3️⃣ Heat the Oil**
- Fill a deep skillet or Dutch oven with 1–2 inches of oil. Heat to **350°F (175°C)**.
- *(Test with a pinch of flour—it should sizzle immediately.)*
**4️⃣ Coat & Fry**
- Remove gizzards from marinade, letting excess drip off.
- Dredge in seasoned flour, pressing to adhere. For extra crunch, double-dip (flour → buttermilk → flour again).
- Fry in batches for **6–8 minutes**, turning occasionally, until deep golden brown.
- *(Pro tip: Fry in two stages for ultimate crispiness—first at 325°F to cook through, then at 375°F to crisp.)*
**5️⃣ Drain & Serve**
- Transfer to a wire rack or paper towel-lined plate to drain.
- Sprinkle with a pinch of salt while hot.
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### **Serving Ideas**
- **Classic Southern Spread:** Pair with collard greens, mac & cheese, and cornbread.
- **Game-Day Snack:** Serve with ranch, hot sauce, or Alabama white sauce for dipping.
- **Breakfast Twist:** Add to biscuits and gravy for a hearty morning meal.
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### **Tips for Success**
🔹 **Clean thoroughly** – Trim any tough membranes for the best texture.
🔹 **Don’t rush the marinade** – Buttermilk tenderizes and adds flavor.
🔹 **Keep oil hot** – Too cool = greasy; too hot = burnt outside, raw inside.
🔹 **Fry in batches** – Overcrowding lowers oil temp and leads to soggy gizzards.
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### **Final Thoughts**
These **Crispy Southern Fried Chicken Gizzards** are a testament to the magic of simple, well-prepared ingredients. Whether you grew up eating them or are trying them for the first time, they’re a crunchy, savory bite of Southern tradition.
**Hungry for more?** Try tossing them in buffalo sauce or sprinkling with lemon pepper for a fun twist. Share your results in the comments—we’d love to hear how yours turned out!
**Happy frying!** 🍗✨
