Fried Chicken Gizzards

Fried Chicken Gizzards

25 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
Recipe by  ambersch1983

“These country-fried gizzards are yummy!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 6 servings



  1. Trim excess fat and gristle from chicken gizzards. Rinse under cold running water.
  2. Place gizzards in a pot of cold water. Bring water and gizzards to a rolling boil; continue to boil for about 15 minutes. Strain gizzards using a colander. Allow to cool.
  3. Meanwhile, combine the flour, seasoned salt, pepper, and garlic powder in a plastic bag. Shake well to combine.
  4. Preheat vegetable oil in a skillet with a lid over medium-high heat to 375 degrees F (190 degrees C).
  5. Thoroughly coat gizzards with flour mixture and shake off excess. Gently lay the coated gizzards in the hot oil. Cook until brown. Reduce heat to medium; cover skillet with lid and cook another 10 minutes. Remove to paper towels to drain.

Share It

Reviews (25)

Rate This Recipe


Par-boiling the gizzards really defeated the whole purpose. YOu need to marinade gizzards overnight in either buttermilk, sour cream or yogurt so the toughness is broken down naturally and absorbs the tangyness of the marinade. Add a couple dashes hotsauce to the marinade and we're talking YUM! Plus the marinade helps the flour coating stick better and become puffier. Also add some pepper, a touch of cayenne and msg to the flour (I know everyone is anti-msg, but it really is needed to get the right flavor here.



I've been making chicken gizzards like this for years. One thing I do differently is to boil them for about an hour, and season the water with salt/pepper/garlic powder. It makes them tasty, and tender. Great recipe though!!!



Well I used 2 lbs of gizzards instead of 1.5 lbs. I doubled the garlic powder cuz I like garlic darnit. I also changed the boiling time to around 45 minutes. They get very tender the longer you boil them. And rather than a frying pan I used my deep fryer to flash fry. I used an egg wash to get the flour mixture to stick to the gizzards better. I only deep fried them long enough for the batter to fry to a golden brown. Usually around 30 to 45 seconds. I realized I had quite a bit of egg wash left over as well as the flour mixture. So I dropped some egg wash into the flour and made a dough out of it. I also deep fried the dough balls but a little bit longer to make sure they cooked all the way thru. I then crumbled them up into a hot frying pan and added the remaining egg wash to make scrambled eggs. I served those with the gizzards and believe me it was a fantastic meal. The pepper made it a little spicy but I like that. So all I changed was the boiling time, added a bit more garlic pepper and, deep fried instead of pan fried. Delicious.

More Reviews

Similar Recipes

Chef John's Buttermilk Fried Chicken

Chef John's Buttermilk Fried Chicken

Southern-Style Buttermilk Fried Chicken

Southern-Style Buttermilk Fried Chicken

Fried Chicken

Fried Chicken

Southern Fried Chicken Gizzards

Southern Fried Chicken Gizzards

Fried Chicken Chunks (Chicharrones De Pollo) Dominican

Fried Chicken Chunks (Chicharrones De Pollo) Dominican

Chicken Fried Steak with Cream Pork Sausage Gravy

Chicken Fried Steak with Cream Pork Sausage Gravy


Amount Per Serving (6 total)

  • Calories
  • 287 cal
  • 14%
  • Fat
  • 16.1 g
  • 25%
  • Carbs
  • 12.3 g
  • 4%
  • Protein
  • 22.1 g
  • 44%
  • Cholesterol
  • 285 mg
  • 95%
  • Sodium
  • 761 mg
  • 30%

Based on a 2,000 calorie diet



previous recipe:

Southern Fried Chicken Gizzards


next recipe:

Southern-Style Buttermilk Fried Chicken