Fried Chicken Gizzards Recipe -

If you love comforting, Southern-inspired pub food, crispy fried gizzards are an absolute treat.

When prepared correctly—first simmered until tender and then coated in a seasoned flour crust—they turn out wonderfully savory, tender on the inside, and exceptionally crunchy on the outside.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6

Ingredients

1 ½ pounds chicken gizzards
½ cup all-purpose flour
1 ½ tablespoons seasoned salt
1 ½ teaspoons ground black pepper
1 ½ teaspoons garlic powder (optional)
2 cups vegetable oil (for frying)

Step-by-Step Instructions

1. Preparation and Cleaning

Begin by rinsing the chicken gizzards thoroughly under cold running water.
Using a sharp paring knife, carefully trim away any excess fat, silver skin, and tough gristle from each piece.

2. Pre-Boil for Tenderness

Place the cleaned gizzards into a medium pot and cover them with cold water.
Bring the water to a rolling boil over high heat, then let them boil for approximately 15 minutes. This crucial step breaks down the tough connective tissue.
Drain the gizzards thoroughly in a colander and set them aside to cool slightly.

3. Prepare the Breading Mix

While the gizzards cool, combine the all-purpose flour, seasoned salt, black pepper, and garlic powder inside a large zip-top plastic bag.
Seal the bag and shake vigorously to ensure the spices are evenly distributed through the flour.

4. Breading the Gizzards

Drop the warm, drained gizzards into the bag with the seasoned flour mixture.
Seal the bag and shake well until every piece is completely coated. Remove the gizzards, giving them a gentle shake to dust off any excess flour.

5. Frying to Golden Perfection

Pour the vegetable oil into a deep skillet equipped with a tight-fitting lid. Heat the oil over medium-high heat until it reaches 375°F (190°C).
Carefully lay the breaded gizzards into the hot oil in a single layer. Fry them until the coating begins to turn a light golden brown.
Reduce the heat to medium, immediately cover the skillet with its lid, and let them cook for another 10 minutes. Covering the pan traps the steam, ensuring the inside stays tender while the exterior develops a deep crunch.
Remove the gizzards with a slotted spoon or tongs and transfer them to a plate lined with paper towels to drain excess oil.

Pro-Cooking Tips

Oil Temperature Control

Keep a kitchen thermometer handy. If the oil is too hot, the flour will burn before the gizzards finish cooking; if it is too cool, the coating will absorb too much grease and turn soggy.

Safety First

Because gizzards contain some natural moisture even after boiling, cover the pan carefully during the covered cooking phase to prevent hot oil splatters.

Spice Customization

Feel free to kick up the heat by adding a pinch of cayenne pepper or smoked paprika to the flour mixture.

Nutrition Facts (Per Serving)

Nutrient	Amount	% Daily Value
Calories	287	—
Total Fat	16g	21%
Saturated Fat	3g	17%
Cholesterol	285mg	95%
Sodium	761mg	33%
Total Carbohydrates	12g	4%
Dietary Fiber	1g	2%
Total Sugars	0g	—
Protein	22g	44%
Vitamin C	6mg	7%
Calcium	30mg	2%
Iron	7mg	41%
Potassium	251mg	5%