Southern Fried Chicken Gizzards

Southern Fried Chicken Gizzards

pnutmommy 6

"These flavorful gizzards are always requested at football and holiday parties. I don't know if anyone would show up if I didn't make them. The extra time boiling before frying makes a huge difference in making them tender. Definitely save the broth in the freezer!"


3 h 30 m servings 305 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 305 kcal
  • 15%
  • Fat:
  • 17.1 g
  • 26%
  • Carbs:
  • 20.7g
  • 7%
  • Protein:
  • 16.5 g
  • 33%
  • Cholesterol:
  • 190 mg
  • 63%
  • Sodium:
  • 594 mg
  • 24%

Based on a 2,000 calorie diet

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  1. Place the chicken gizzards, celery, onion, bay leaves, and 1 teaspoon of celery salt into a saucepan, and pour in enough water to cover the gizzards by 1 inch. Bring the gizzards to a boil, reduce heat to low, cover, and simmer until tender, about 2 1/2 hours. Pour in more water during simmering, if needed, to keep gizzards covered. Remove the gizzards to a bowl, discard the celery and onion, and reserve the broth.
  2. Season the gizzards with 1/2 teaspoon of celery salt, the seasoned salt, pepper, Italian seasoning, garlic powder, cumin, and hot sauce, stirring to combine well. Pour 1/3 cup of the reserved broth over the seasoned gizzards, and refrigerate for 30 minutes or more, stirring often. (Save or freeze the remaining broth for another use, if desired.)
  3. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  4. Place the flour in a plastic bag, and pour in the gizzards with their seasoning. Shake the bag to thoroughly coat the gizzards with flour. Gently lower about 1/4 of the gizzards per batch into the hot oil, and fry until golden brown, about 5 minutes per batch. Drain the gizzards on paper towels, and serve hot.
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  1. 54 Ratings


It was good, but due to my families high blood pressure I cooked the gizzards in fresh celery, carrots, garlic and shallots or onion. The flavor was magnificent. I discarded the cooked veggies...

Lots of flavor. They are better cold. I followed the recipe except for the hot sauce because I thought that would be to spicy for my taste.

Crispy, Tender and Tasty! Perfect!

Way better than the usual deep fried and tough/ chewy gizzards that you get at most places. I kept it pretty simple - just added minced onion, minced garlic and celery seed to water and simmere...

The process of tenderizing them is excellent, but I will definitely change the seasonings and breading next time. The italian seasoning was way over powering and definitely not like any other g...

Great idea! I grew up on a farm and have had lots of fried gizzards BUT nothing that tastes as good as these. I placed mine in a crockpot in the morning on low and by dinner time they were nice ...

These were tender and delicious. Someone previously said they were going to try "beef gizzards"?? Huh...?!? Hmmm...

Yee-Haw! These are perfect! Since you only fry the gizzard for a minute or so, it's imperative to boil first to get the flavor and tenderness. I cut gizzards in half before cooking, and use Ho...

This recipe is incredible. I made it for my family and they were blown away. Now I cant make them any other way. I urge you to try this recipe. There is no way anyone will be disappointed :)