Crispy Southern Fried Chicken Gizzards
Golden, crunchy gizzards seasoned with cayenne and paprika, fried until tender inside. A classic Southern snack or appetizer that cooks in under 30 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 32g
Ingredients
- 1.5 lbs chicken gizzards
- ¾ cups all-purpose flour
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- 2 cups vegetable oil
Instructions
- 1
Place the gizzards in a bowl and cover with cold water, then rub them gently with your fingers to remove any remaining connective tissue or blood clots, swirling the water as you work.
- 2
Drain the gizzards in a colander and pat them completely dry with paper towels, pressing gently until no moisture remains on the surface.
- 3
Pour the flour into a shallow bowl, then add 1 teaspoon salt, 1 teaspoon paprika, and 0.5 teaspoon cayenne pepper, and stir with a fork until the spices are evenly distributed throughout the flour.
- 4
Pour 2 cups of vegetable oil into a 12-inch skillet and heat over medium-high until the oil shimmers and a small piece of flour dropped into it immediately sizzles, about 3 minutes.
- 5
Working in batches of 6–8 pieces to avoid crowding, coat each gizzard completely in the flour mixture by rolling it until all sides are covered, shaking off excess flour gently.
- 6
Carefully place the floured gizzards into the hot oil one at a time, listening for a steady loud sizzle that indicates the oil is the correct temperature.
- 7
Cook without moving them for 3–4 minutes, until the bottoms turn deep golden brown and the coating feels firm to the touch with a fork or knife.
- 8
Flip each gizzard and cook the other side for another 2–3 minutes until it matches the first side's golden-brown color, then remove with a slotted spoon to a paper-towel-lined plate.
- 9
Repeat with remaining gizzards in 2–3 more batches, maintaining the oil temperature between each batch and allowing the oil to return to a shimmer before adding the next batch.
- 10
Transfer all cooked gizzards to a serving plate lined with paper towels, sprinkle lightly with additional salt if desired, and serve immediately while the crust is still crispy.
Tools you’ll need
- 12-inch skillet or cast-iron skillet
- slotted spoon
- paper towels
- shallow bowl
- fork
- colander
- candy or deep-fry thermometer (optional, but helpful)
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