Southern Fried Chicken Gizzards Recipe -
Southern Fried Chicken Gizzards Recipe
  • READY IN 3+ hrs

Southern Fried Chicken Gizzards

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    2 hrs 50 mins

    3 hrs 30 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Apr 12, 2010

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. I then added 1/4 tsp. Kosher salt to flour along with fresh ground black pepper. I left out the Italian herb seasoning because of the salt content. My family raved about the gizzards. Even the family without high blood pressure were happy without the extra salt! Thanks for the base recipe.

Most Helpful Critical Review
Jan 21, 2011

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 gizzards i have had in the past. Just dropping them in plain flour really didn't do them justice either. I think more of a sage flavor would be much better.

May 05, 2010

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.

Feb 18, 2010

Crispy, Tender and Tasty! Perfect!

Jan 13, 2011

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 simmered for 1 1/2 hours. Rinsed and cooled and sprinkled with a litte garlic salt and tossed in flour and pan fried (my preference over deep frying) in a mixture of oil and butter, stirring until as crispy as you like it. I like to mix some Heinz 57 and sour cream together to dip them in. They were so tender, juicy, crispy and tasty. Thanks for the recipie.

Jan 28, 2011

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 and tender. My husband likes his tossed in Garlic Buffalo Sauce! Much healthier than fatty Buffalo Wings! Thank you for the post!

Jan 25, 2011

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

Dec 11, 2011

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 House of Autry Chicken Breader (Publix) to coat. Batter sticks best if you bread them right after the boil, then wait a minute and shake on a second coat. I also sprinkle hot sauce after fried.


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  • Calories
  • 305 kcal
  • 15%
  • Carbohydrates
  • 20.7 g
  • 7%
  • Cholesterol
  • 190 mg
  • 63%
  • Fat
  • 17.1 g
  • 26%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 16.5 g
  • 33%
  • Sodium
  • 594 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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