BBQ Chicken Gizzards Recipe: Crispy Southern Comfort Food

I’ve perfected a crispy BBQ chicken gizzards recipe that embodies Southern comfort food at its best. This dish delivers on the promise of comfort with tender, flavorful gizzards that are sure to become a family favorite.

By combining a simple marinade with a 30-minute cooking process, you’ll achieve perfectly crispy exteriors and juicy interiors. Serve with your favorite sides, such as coleslaw or baked beans, for a complete meal that’s sure to satisfy.

Ingredients for Bbq Chicken Gizzards

Crispy BBQ gizzards start with these simple ingredients and a 30-minute cooking process.

For the crispiest gizzards, buttermilk is key—don’t skip it. Look for gizzards at Whole Foods or specialty butchers if your regular store doesn’t carry them. If you can’t find gizzards, you can substitute with chicken tenders (though it’s not the same). For the best results, use Penzeys spices for that authentic Southern flavor.

No buttermilk? Mix 1 cup milk with 1 tbsp white vinegar as a substitute—let it sit 5 minutes. For an extra crispy coating, try adding cornstarch to the flour mixture. If you prefer a lighter coating, use all-purpose flour without cornstarch. Adjust the cayenne pepper to your desired heat level.

These gizzards reheat beautifully in the oven at 350°F for about 10 minutes. Store leftovers in an airtight container for up to 3 days. Freeze for up to 3 months for longer storage. Reheat frozen gizzards at 375°F for 15-20 minutes.

Step-by-Step Instructions for BBQ Chicken Gizzards

Let’s get started with making these delicious BBQ chicken gizzards – it’s easier than you think.

Step 1: Marinate the Chicken Gizzards

In a large bowl, combine the 1 lb Chicken Gizzards and 1 cup Buttermilk. Mix well to ensure all the gizzards are coated with the buttermilk. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight for best results. The acidity in the buttermilk will help tenderize the gizzards, making them juicy and flavorful.

As the gizzards marinate, they’ll absorb the moisture and start to break down, which is crucial for achieving that perfect texture. You’ll notice they become more tender and less chewy after marinating.

Step 2: Prepare the Dredging Mixture

In a separate large bowl, mix together the 1 cup All-Purpose Flour, 2 tbsp Paprika, 1 tbsp Garlic Powder, 1 tbsp Onion Powder, 1 tsp Salt, 0.5 tsp Black Pepper, and 0.25 tsp Cayenne Pepper. I like to use a fork to whisk these ingredients together until they’re evenly distributed, ensuring that every gizzard gets a perfect coating.

This spice blend is where the magic happens – the combination of smoky paprika, savory garlic and onion powder, and a hint of cayenne pepper will give your gizzards that authentic Southern flavor. Make sure to adjust the cayenne pepper according to your desired level of heat.

Step 3: Dredge and Fry the Gizzards

Remove the gizzards from the buttermilk, letting any excess liquid drip off. Dredge the gizzards in the flour mixture, pressing the coating onto the gizzards to ensure it adheres well. Heat the 2 cups Vegetable Oil in a deep fryer or a large pot to 350°F. Once the oil is hot, carefully add the coated gizzards in batches to avoid overcrowding. Fry for 5-7 minutes or until they reach a golden brown color and the internal temperature reaches 165°F.

As the gizzards fry, they’ll develop that crispy exterior we’re after. Be patient and don’t rush this step – the result is worth the wait. You’ll know they’re done when they’re golden brown and crispy on the outside, and tender on the inside.

Step 4: Toss with BBQ Sauce and Serve

Once the gizzards are fried, remove them from the oil with a slotted spoon and place them on a paper towel-lined plate to drain any excess oil. Then, transfer the gizzards to a bowl and toss them with 0.5 cup BBQ Sauce until they’re evenly coated. I like to use a quality BBQ sauce that complements the spices we’ve used. Serve the gizzards hot, garnished with chopped fresh herbs if desired.

The BBQ sauce adds a sweet and tangy element that balances out the savory flavors of the gizzards. You can adjust the amount of BBQ sauce to your liking, but I find that 0.5 cup is just right for coating the gizzards without overpowering them.

Pro Cooking Tips for Great bbq chicken gizzards

Temperature Control

Maintaining the right oil temperature is crucial for achieving crispy gizzards. Heat your oil to exactly 350°F and monitor it closely throughout frying. I use a ThermoWorks Smoke thermometer for precise control. 🔥

Marination Mastery

Don’t rush the marinating process – letting gizzards sit in buttermilk for at least 2 hours or overnight makes a huge difference. The acidity helps break down the tough muscle fibers, resulting in tender, juicy gizzards. For maximum flavor, I marinate mine overnight.

Frying Technique

Fry gizzards in batches to prevent overcrowding, which can lower the oil temperature and result in greasy coating. Cook for 5-7 minutes or until they reach 165°F internally. Be patient and don’t rush – the crispy exterior is worth the wait.

Coating Perfection

For an extra crispy coating, try adding cornstarch to your flour mixture. I mix ¼ cup cornstarch with ¾ cup flour for a lighter, crunchier texture. Press the coating onto gizzards firmly to ensure it adheres properly during frying.

Sauce Application

Toss fried gizzards with BBQ sauce while they’re still hot for best results. I use 0.5 cup of quality BBQ sauce and toss until they’re evenly coated. For an extra kick, add a pinch of cayenne pepper to your BBQ sauce before tossing.

Serving Suggestions

Serve your BBQ gizzards hot with classic Southern sides like coleslaw or baked beans. For a complete meal, I recommend pairing with hush puppies or grilled corn on the side. Garnish with fresh herbs like parsley for a pop of color.

Frequently Asked Questions