Recipe

Crispy Fried Chicken Gizzards

Buttermilk-soaked gizzards, seasoned flour, and a golden crunch that actually stays crunchy.

By Matt Campbell

•

4.7

A platter of crispy fried chicken gizzards piled high with a small bowl of hot sauce and lemon wedges on a warm kitchen table

Chicken gizzards are one of those old-school, no-waste ingredients that deserve a comeback. When they are cooked right, they are not scary or rubbery or just for the bravest person at the table. They are crispy-edged, juicy little bites with a deep chicken flavor that feels like it came from a corner store fryer in the best way.

This recipe keeps things friendly for home cooks. We do a quick clean up, a buttermilk soak for tenderness, then a bold dredge and a shallow fry. No deep fryer required. Serve them with hot sauce, ranch, or a squeeze of lemon and try not to hover over the pan eating the test pieces. I fail every time.

Raw chicken gizzards on a cutting board next to a bowl of buttermilk, flour, spices, and a lemon on a home kitchen counter

Why It Works

Tender bite, not chewy: A buttermilk soak and a steady fry temperature help gizzards stay pleasant, not bouncy. For extra-tender results, cut large gizzards in half or use the pre-simmer option.
Big seasoning: Gizzards can take it. Paprika, garlic, cayenne, and black pepper make them pop.
Crisp that lasts: A little cornstarch in the flour plus a proper rest on a rack keeps the coating crunchy.
No fussy gear: A heavy skillet and a thermometer (or a visual cue backup) get you there.

Pairs Well With

Storage Tips

Fridge: Cool gizzards completely, then store in an airtight container for up to 3 days. If you can, keep them on a paper towel or a small rack inside the container to avoid sogginess.

Reheat (best): Spread on a sheet pan and re-crisp in a 400°F oven for 8 to 12 minutes, flipping once. An air fryer at 375°F for 5 to 7 minutes is also excellent.

Freezer: Freeze fully cooled gizzards on a sheet pan until firm, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 400°F for 15 to 18 minutes until hot and crisp.

Freshly fried chicken gizzards draining on a wire rack set over a sheet pan in a softly lit home kitchen

Common Questions

Are chicken gizzards supposed to be chewy?

They are naturally firmer than chicken breast, but they should not feel like you are chewing a rubber band. If they are unpleasantly tough, it is usually one of two things: they were not cleaned well, or they needed more tenderizing time (longer soak, smaller pieces, or a gentle pre-simmer before frying).

Do I need to boil gizzards before frying?

Not always. Smaller, already-trimmed gizzards can fry up tender with a buttermilk soak and proper oil temperature. If your gizzards are large, older, or you know you like them extra tender, you can pre-simmer them first. Simmer in salted water with a bay leaf for 45 to 60 minutes, drain well, cool, then proceed with the soak and dredge.

How do I clean chicken gizzards?

Many store-bought gizzards are mostly cleaned. Still, check each piece and trim any tough silver skin or yellowish membrane. If you choose to rinse them, do it quickly under cold water, then pat very dry and sanitize the sink and surrounding area. Dry gizzards mean a better coating.

What oil is best for frying gizzards?

Use a neutral oil with a higher smoke point like peanut, canola, vegetable, or avocado oil. You want the oil to sit comfortably around 350°F.

How do I know the gizzards are cooked through?

They should be deeply golden and hot all the way through. If you use a thermometer, aim for at least 165°F internal for safety, but keep in mind 165°F tells you they are cooked, not necessarily tender. Tenderness depends on size and whether they had time to soften (soak, smaller pieces, or a pre-simmer). Do a tester piece and check the center.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl (for soaking)
Fine mesh strainer or colander
Paper towels
Chef’s knife and cutting board
Cast iron skillet or heavy-bottomed pan
Tongs
Instant-read thermometer (very helpful)
Wire rack and sheet pan (for draining)
Splatter screen (optional, but nice)

The first time I made gizzards at home, I treated them like regular chicken. Wrong move. They came out with great crunch and zero joy. So I started chasing the version I actually wanted: tender enough to keep eating, crispy enough to hear across the room. The buttermilk soak was the turning point, and the rest is just small choices that add up. A little cornstarch. A hot pan. A rack instead of paper towels. Suddenly, gizzards went from "maybe" to "why did we not make these sooner?"

Crispy Fried Chicken Gizzards

(4.7 Reviews)

Prep Time 20 minutes (plus 1 hour soak)

Cook Time 16 to 24 minutes

Total Time 1 hour 36 minutes

Servings 4

Ingredients

1 1/2 pounds chicken gizzards, trimmed
1 1/2 cups buttermilk
1 tablespoon hot sauce (optional, but recommended)
1 1/2 teaspoons kosher salt, divided
1 cup all-purpose flour
1/3 cup cornstarch
1 1/2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper (more if you like it loud)
1 teaspoon freshly ground black pepper
Neutral frying oil (canola, peanut, or vegetable), for 1/2 inch depth in the pan
Lemon wedges and hot sauce or ranch, for serving

Instructions

Trim and dry the gizzards. Check each gizzard for any tough silver skin or membrane and trim it off. If desired, rinse quickly under cold water, then pat very dry with paper towels (and sanitize the sink area afterward). If the gizzards are large, slice them in half for faster, more even cooking.
Soak for tenderness. In a bowl, whisk together buttermilk, hot sauce (if using), and 1 teaspoon of the salt. Add gizzards, toss to coat, cover, and refrigerate for 1 hour (up to overnight for an even more tender bite).
Mix the dredge. In a shallow dish, combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne, black pepper, and the remaining 1/2 teaspoon salt.
Heat the oil (safely). Set a wire rack over a sheet pan for draining. In a heavy skillet, add about 1/2 inch oil and heat to 350°F. Keep the oil level well below the top of the pan, do not fill the pan more than halfway, and fry in batches to prevent boil-overs. A thermometer is the most reliable way to stay on target. No thermometer? Look for shimmering oil and steady, small bubbles when you dip the end of a wooden spoon in.
Dredge and let it cling. Lift gizzards out of the buttermilk, letting excess drip off. Toss in the seasoned flour and press so the coating really sticks. Move dredged gizzards to a plate for 5 minutes so the coating can hydrate and hang on. (If the oil temperature dipped while you worked, bring it back to 350°F.)
Fry in batches. Carefully add gizzards in a single layer. Do not crowd the pan. Fry for 3 to 5 minutes per side, until deeply golden and crisp, adjusting heat to keep oil around 340 to 360°F. Total time is usually 8 to 12 minutes per batch depending on size. The thickest pieces should be hot in the center (at least 165°F for safety). If they are cooked but still tougher than you want, you are not doomed. Next time, cut them smaller or use the pre-simmer option in the FAQ.
Drain and season. Transfer to the wire rack. While hot, sprinkle with a tiny pinch of salt if needed. Let the oil return to 350°F between batches for the crispiest results.
Serve. Pile onto a platter with lemon wedges and your favorite dip or hot sauce. Eat immediately while the edges are still doing that crispy thing.