Chicken Gizzards Recipe

Trim and Rinse

Rinse the gizzards under cold water and trim away excess fat and connective tissue. Pat dry thoroughly with paper towels. Cutting any very large gizzards in half so pieces are uniform is optional.

Tenderize (optional but recommended)

Place gizzards in a medium bowl and cover with buttermilk. Refrigerate for at least 1 hour (up to overnight) to help tenderize and reduce bitterness. If short on time, marinate 20–30 minutes at room temperature.

Prepare Breading Station

When ready to cook, set up three bowls: bowl 1 - beaten egg; bowl 2 - the buttermilk-marinated gizzards (reserve marinade); bowl 3 - mix flour, cornstarch, salt, black pepper, garlic powder, onion powder, smoked paprika and cayenne pepper. Whisk the dry mix to combine.

Coat Gizzards

Working in batches, remove gizzards from the buttermilk (let excess drip off), dip each piece into the beaten egg, then dredge thoroughly in the seasoned flour mix, pressing to adhere. Place coated gizzards on a wire rack and let rest 5 minutes so the coating sets.

Heat Oil

Pour vegetable oil into a deep skillet or Dutch oven to a depth of about 1 to 1.5 inches (approximately 1.5–2 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily but not brown instantly.

Fry in Batches

Fry gizzards in small batches (do not overcrowd) for 4–6 minutes per batch, turning occasionally, until golden brown and an instant-read thermometer inserted into a thicker piece registers 165°F (74°C) and the coating is crisp. Smaller pieces may take 3–4 minutes. Adjust heat to maintain 325–350°F.

Drain and Keep Warm

Using a slotted spoon or spider, transfer fried gizzards to a paper towel-lined baking sheet or wire rack set over a sheet pan to drain. Keep warm in a 200°F (95°C) oven if frying remaining batches.

Finish

When all batches are cooked, sprinkle chopped parsley over the gizzards and arrange lemon wedges alongside for squeezing just before eating.

In a small bowl, whisk together mayonnaise, prepared horseradish, Greek yogurt, lemon juice and honey until smooth. Taste and season with salt and black pepper. Chill in refrigerator at least 15 minutes to let flavors meld. Stir before serving.

If using, stir the store-bought BBQ sauce with optional hot sauce in a small serving bowl. Adjust heat or sweetness to taste. Serve at room temperature or slightly warmed.

Arrange a full pound of lightly breaded fried gizzards on a platter with lemon wedges, chopped parsley, and ramekins of creamy horseradish and BBQ sauce for dipping. Serve immediately while hot and crispy.