Southern Fried Chicken Gizzard recipe – chicken gizzards are marinated in a spicy bath of buttermilk and hot sauce and are battered in a seasoned flour and fried to golden brown perfection. Serve with my Collard Greens for a truly Southern meal.
For every 10 fried chicken lovers, there is at least one fried chicken gizzards lover. In my family, that lover is my Uncle BB. For as long as I can remember, we have had to make a stop at a KFC in Effingham, Illinois on the way back from our annual round trips to Mississippi to visit my grandparents.
Many places don’t make fried chicken gizzards so I decided it was time to put a recipe for this unique Southern classic right here on the blog.
What is a Chicken Gizzard? How do Fried Chicken Gizzards taste?
Chicken gizzards are muscles or organs of the chicken. They are super small, and their texture is unlike what you would expect from chicken. The taste is very distinctive. They also taste much chewier. It’s taste also resembles dark meat like legs and thigh pieces from a whole chicken but they are tougher.
How to Cook Fried Chicken Gizzards-
Chicken Gizzard Recipe
Because of their chewy texture, I start this chicken gizzard recipe with a buttermilk bath. The acid helps break down a bit of the toughness without taking away its signature taste. The addition of hot sauce with salt and pepper also starts the flavoring process. Let those soak for a bit.
Next a seasoned flour is created which is similar to my breading recipe for chicken fried steak. The process of seasoning in this chicken gizzard recipe is three fold. It starts with salt and pepper in the beginning then moves to the spicy buttermilk and finally ends in the seasoned flour. You will get spice in every single bite this way. I love the addition of garlic powder to give it that distinctive flavor. And or a kick, both cayenne and paprika are added to the bunch.
Lastly, you fry these to golden perfection. If you have a deep fryer, that is best to use so you don’t have to turn them over and have a shallow amount of oil in your skillet. You also get an even fry on all sides.
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- 1 pound gizzards
- 2 cups buttermilk
- 2 teaspoons hot sauce
- 1 ¼ cup self rising flour
- 1 tablespoon plus 2 teaspoons seasoned salt
- 1 ½ teaspoons black pepper
- ½ teaspoon ground garlic powder
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika
- Oil for frying
- Start by trimming the excess fat and gristle from the chicken gizzards.
- Season gizzards with seasoned salt and pepper to tastes on both sides.
- Add buttermilk and hot sauce to a plastic storage bag and shake to combine. Add gizzards to bag and allow to marinate for 1-2 hours.
- To a large bag, add flour, seasoned salt, black pepper, garlic powder and cayenne and whisk until combined.
- In another plastic storage bag, add flour, salt, pepper, garlic powder, cayenne pepper, and paprika and mix until combined.
- Once gizzards are done soaking, add gizzards a few at a time to seasoned flour bag and shake to evenly coat then place them on a parchment lined baking sheet. Place in refrigerator for 20 minutes to set flour.
- Heat oil over medium high heat. Make sure oil is at least 2-3 inches tall.
- Fry until golden brown then drain on paper towels.