Southern Fried Chicken Gizzards

5 from 1 vote

These Southern Fried Chicken Gizzards are simmered until tender, dipped in an egg and hot sauce wash, then fried until crispy and golden — a true old-school Southern classic.

Prep Time10

Cook Time1

Total Time1 10

Course: Appetizers, Side, Side Dish, Sides

Cuisine: American, Comfort Food, Soul Food, Southern, Southern Comfort

Servings: Servings

Calories: 398kcal

Author: Jeremy Klae

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

Notes

✔ 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 370-375°F for best results.

Nutrition