Southern Fried Chicken Gizzards

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There’s something truly special about Southern Fried Chicken Gizzards. This recipe turns humble gizzards into a crispy, flavorful delight, perfect for those who love a good Southern meal. Marinated in a spicy buttermilk and hot sauce bath, then coated in seasoned flour and fried to a golden brown, these gizzards are irresistible. Pair them with collard greens, mustard greens, and hot water cornbread for a true Southern feast. And if you’re a fan of gizzards, you might also enjoy some fried okra or fried pickles on the side!

For every ten fried chicken enthusiasts, there’s at least one who loves fried chicken gizzards. In my family, that aficionado is my uncle BB. I have fond memories of our annual trips to Mississippi, where we always made a stop at the KFC in Effingham, Illinois, just for those gizzards.

Why You’ll Love This Recipe

• This recipe brings out the best in chicken gizzards, making them crispy on the outside and tender on the inside.
• The spicy marinade adds a delicious kick that pairs perfectly with the savory flour coating.
• It’s a unique dish that brings the authentic taste of Southern cooking to your kitchen.

Kitchen Equipment You’ll Need

• Saucepan
• Deep fryer or large saucepan
• Plastic bag for coating
• Paper towels for draining

Ingredients

• 1 pound chicken gizzards, rinsed
• 2 stalks celery, chopped
• 1 onion, chopped
• 2 bay leaves
• 1 ½ teaspoons celery salt, divided
• 1 teaspoon seasoned salt
• ½ teaspoon ground black pepper
• ½ teaspoon dried Italian herb seasoning
• 1 teaspoon garlic powder
• ¼ teaspoon ground cumin
• ½ teaspoon Louisiana-style hot sauce
• 3 cups oil for frying
• 1 cup all-purpose flour

Instructions

1. Place the chicken gizzards, celery, onion, bay leaves, and 1 teaspoon of celery salt in a saucepan. Pour in enough water to cover the gizzards by 1 inch. Bring to a boil, reduce heat to low, cover, and simmer until tender, about 2 1/2 hours. Add water if necessary to keep gizzards covered.
2. Remove the gizzards to a bowl, discard the celery and onion, and reserve the broth.
3. Season the gizzards with 1/2 teaspoon celery salt, seasoned salt, pepper, Italian seasoning, garlic powder, cumin, and hot sauce. Stir to combine.
4. 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.)
5. Heat oil in a deep fryer or large saucepan to 375°F (190°C).
6. Place the flour in a plastic bag and add the gizzards with their seasoning. Shake the bag to coat the gizzards with flour.
7. Gently drop about 1/4 of the gizzards per batch into the hot oil and fry until golden, about 5 minutes per batch. Drain on paper towels and serve hot.

Tips for Success

• Ensure the gizzards are fully coated with flour for the perfect crispy texture.
• Maintain the oil temperature to avoid soggy gizzards.
• Don’t overcrowd the fryer; fry in batches for even cooking.

Additional Tips and Variations

• Experiment with different spices in the flour for a unique flavor profile.
• For an extra kick, increase the amount of hot sauce in the marinade.

Nutritional Highlights (Per Serving)

• Calories: 250
• Protein: 15g
• Fat: 18g
• Carbohydrates: 10g

Frequently Asked Questions (FAQ)

Can I use a different type of hot sauce?

Yes, feel free to use your favorite hot sauce, but keep in mind it may alter the flavor profile slightly.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.

Conclusion

There you have it, a delicious and authentic Southern Fried Chicken Gizzards recipe that’s sure to impress. I invite you to try this recipe and share your experience. Let me know how it turns out, and if you have any variations or tips, I’d love to hear them!

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