Chicken gizzards are muscles or organs of the chicken.  They are super small, and their texture is unlike what you would expect from chicken.  The taste is very distinctive. They also taste much chewier. It’s taste also resembles dark meat like legs and thigh pieces from a whole chicken but they are tougher.


  • 1 pound gizzards
  • 2 cups buttermilk
  • 2 teaspoons hot sauce
  • 1 ¼ cup self rising flour
  • 1 tablespoon plus 2 teaspoons seasoned salt
  • 1 ½ teaspoons black pepper
  • ½ teaspoon ground garlic powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon paprika
  • Oil for frying



Start by trimming the excess fat and gristle from the chicken gizzards.
Season gizzards with seasoned salt and pepper to tastes on both sides.
Add buttermilk and hot sauce to a plastic storage bag and shake to combine. Add gizzards to bag and allow to marinate for 1-2 hours.
To a large bag, add flour, seasoned salt, black pepper, garlic powder, cayenne and paprika and whisk until combined.
Once gizzards are done soaking, add gizzards a few at a time to seasoned flour bag and shake to evenly coat then place them on a parchment lined baking sheet. Place in refrigerator for 20 minutes to set flour.
Heat oil over medium high heat. Make sure oil is at least 2-3 inches tall.
Fry until golden brown then drain on paper towels.
Calories: 173kcal | Carbohydrates: 17g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 160mg | Sodium: 1626mg | Potassium: 210mg | Sugar: 3g | Vitamin A: 300IU | Vitamin C: 4.3mg | Calcium: 83mg | Iron: 1.8mg