Southern Fried Chicken Gizzards are a true old-school comfort food classic. The key to tender, flavorful gizzards isn’t buttermilk — it’s simmering them low and slow before frying. Once tender, they’re dipped in a simple egg and hot sauce wash, dredged in seasoned flour, and fried until golden and crispy. The result is crunchy on the outside, tender on the inside, and packed with bold Southern flavor.
Serve these crispy gizzards alongside my Fried Okra for the ultimate Southern plate.
Jump to:
Why You'll Love This Recipe
This recipe uses the traditional simmer-then-fry method to ensure perfectly tender chicken gizzards every time. The egg and hot sauce mixture adds just the right kick without overpowering the flavor, while the seasoned flour creates a crisp, golden crust. It’s affordable, protein-packed, and deeply rooted in Southern cooking traditions — the kind of recipe you’d find at a roadside diner or small-town gas station.
They also pair perfectly with creamy mashed potatoes and brown gravy.
What Are Chicken Gizzards?
Chicken gizzards are a small, muscular part of the bird’s digestive system. Because they are lean and firm, they benefit from either slow cooking or proper frying technique to become tender. When cleaned, trimmed, and cooked correctly, they have a rich, slightly dark-meat flavor and satisfying texture that pairs perfectly with Southern seasonings.
What Makes This Method Work
Simmering the gizzards for about 45 minutes breaks down their naturally firm texture, making them tender before they ever hit the fryer. Once tender, the egg and hot sauce mixture helps the seasoned flour stick properly, creating a crispy crust without the need for buttermilk.
If you love classic Southern comfort food like Chicken Fried Steak or Smothered Pork Chops, you’ll appreciate this old-school favorite too.
Ingredients
- Chicken Gizzards
- Eggs
- Hot Sauce
- Flour
- Cajun Seasoning
- Paprika
- Black Pepper
- Kosher Salt
- Oil for Frying
See the recipe card below for full ingredient and quantity information.
Step-by-Step Instructions
Step 1. Clean, Trim, and Simmer
Begin by washing and trimming the gizzards.
Sometimes you’ll find small bits of silver skin or connective tissue, so just trim anything that looks tough before cooking.
Next, add the gizzards to a pot of water.
Bring the pot to a boil, reduce the heat to medium-low, and let them simmer for about 45 minutes, or until they’re tender.
Step 2. Prepare the Breading
While the gizzards are simmering, go ahead and prepare the breading.
In a large mixing bowl, combine the flour, Cajun seasoning, paprika, salt, and pepper.
Give that a good stir to make sure the seasoning is evenly distributed.
In a separate bowl, whisk together the eggs and hot sauce.
The hot sauce won’t make them overly spicy, but it adds a little extra flavor to the coating.
Step 3. Bread the Chicken Gizzards
Once the gizzards are done simmering, strain them and allow them to cool for about 15 minutes.
Once they’ve cooled a bit, stir the gizzards into the egg and hot sauce mixture, making sure they’re completely coated.
Next, using a slotted spoon, add a spoonful of the egg-coated gizzards into the seasoned flour mixture.
Toss them around until they’re evenly coated, then shake off any excess flour and set them aside.
Repeat this step until all of the gizzards are breaded.
Once everything is coated, allow the breaded gizzards to rest for about 10 minutes before frying.
Step 4. Deep fry the Gizzards
Now heat your oil in a deep fryer to about 375 degrees Fahrenheit.
Now fry the gizzards in batches for about 5 minutes, or until they’re golden brown and crispy.
Once they’re done, remove them from the fryer and place them on a paper towel-lined plate.
Immediately sprinkle them with a little extra salt while they’re still hot.
Serve them hot as an appetizer, snack, or side dish.
Expert Tips
✔ Simmer Until Tender
Do not rush this step. The 45-minute simmer is what ensures the gizzards aren’t tough.
✔ Let Them Cool Before Breading
Warm (not steaming hot) gizzards hold breading better.
✔ Double Dredge for Extra Crunch
If you want a thicker crust, dip back into egg wash and flour a second time.
✔ Fry at the Right Temperature
Maintain oil between 350–365°F for best results.
Recipe FAQs
They likely weren’t simmered long enough before frying.
Yes. Simmering for about 45 minutes ensures they become tender before frying.
You can, but the egg and hot sauce mixture helps the flour stick and adds flavor.
Once tender, they only need 3–5 minutes in hot oil to crisp up.
More Recipes You'll Love
If you made this Southern Fried Chicken Gizzard recipe or any other of my recipes, please leave a Star Rating and let me know your thoughts in the comments below.
Don't forget to tag @chickenfriedkitchen on Instagram, Subscribe on YouTube, and Follow on Pinterest and Facebook! I'll see you there!
📖 Recipe
Southern Fried Chicken Gizzards
Ingredients
- 1 lb Chicken Gizzards cleaned
- 2 Eggs
- 1 tablespoon Hot Sauce
- 2 Cups All-Purpose Flour
- 2 tablespoon Cajun Seasoning
- 1 teaspoon Paprika
- 1 teaspoon Black Pepper
- 2 teaspoon Kosher Salt
- Oil for Frying
Instructions
- Wash and trim the gizzards.
- Add the gizzards to a pot of water.
- Bring the pot to a boil, reduce the heat to medium-low, and let them simmer for about 45 minutes, or until they’re tender.
- In a large mixing bowl, combine the flour, Cajun seasoning, paprika, salt, and pepper. Give that a good stir to make sure the seasoning is evenly distributed.
- In a separate bowl, whisk together the eggs and hot sauce.
- Once the gizzards are done simmering, strain them and allow them to cool for about 15 minutes.
- Once they’ve cooled a bit, stir the gizzards into the egg and hot sauce mixture, making sure they’re completely coated.
- Using a slotted spoon, add a spoonful of the egg-coated gizzards into the seasoned flour mixture. Toss them around until they’re evenly coated, then shake off any excess flour and set them aside.
- Once everything is coated, allow the breaded gizzards to rest for about 10 minutes before frying.
- Heat your oil in a deep fryer to about 375 degrees Fahrenheit.
- Fry the gizzards in batches for about 5 minutes, or until they’re golden brown and crispy.
- Remove them from the fryer and place them on a paper towel-lined plate.
- Immediately sprinkle them with a little extra salt while they’re still hot.
- Serve them hot as an appetizer, snack, or side dish.
Video
Leave a Reply