Fried chicken gizzards and liver bring comfort food to the next level with their crispy exterior and tender interior. This Southern classic is surprisingly easy to make at home with just a few ingredients and some basic cooking techniques.
The result is a deliciously crispy and flavorful dish that’s perfect for serving with mashed potatoes, coleslaw, or your favorite Southern sides. Let’s get started with this simple recipe that delivers big on comfort food.
Ingredients for Fried Chicken Gizzard and Liver
Gather these ingredients for a classic Southern dish that’s both crispy and comforting.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Gizzards 🍗 | 1 lb | Cleaned, trimmed |
| Chicken Liver 🍗 | ½ lb | Rinsed, patted dry |
| All-Purpose Flour 🌾 | 1 ½ cups | For dredging |
| Paprika 🌶️ | 1 tbsp | Smoked or sweet |
| Garlic Powder 🧄 | 1 tsp | Not garlic salt |
| Onion Powder 🧅 | 1 tsp | Fresh ground preferred |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Cayenne Pepper 🔥 | ¼ tsp | Optional, for heat |
| Buttermilk 🥛 | 2 cups | For marinating |
| Vegetable Oil 🫒 | 2 cups | For frying |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
For the crispiest coating, use all-purpose flour with cornstarch if you have it. The buttermilk marinade is non-negotiable—don’t skip it. For the gizzards and liver, hit up your local butcher or a quality grocery store like Whole Foods. They usually have them cleaned and ready to go.
No buttermilk? Milk with a splash of vinegar gets you close. Want extra heat? Bump up the cayenne to 0.5 teaspoon. The paprika can be smoked for a deeper flavor or sweet if you prefer it milder. If you’re out of garlic powder, mince fresh garlic and use a smaller amount.
These keep well on a wire rack in the fridge for up to 2 days. Reheat in the oven at 350°F to crisp them back up. Freeze for longer storage—up to 3 months. Just thaw and reheat.
Step-by-Step Instructions for Fried Chicken Gizzards and Liver
Follow these precise steps to achieve perfectly crispy fried chicken gizzards and liver every time.
Step 1: Prepare the Gizzards and Liver
Start by rinsing the 1 lb Chicken Gizzards and 0.5 lb Chicken Liver under cold water, then pat them completely dry with paper towels. This step is crucial as it removes excess moisture, helping the coating adhere better during frying. I like to use a salad spinner for the gizzards to get them extra dry.
For the gizzards, I remove any excess fat and cut them into bite-sized pieces if needed. The liver should already be cleaned and cut into suitable portions. Ensuring they’re dry and cut properly helps in achieving an even coating and better frying results.
Step 2: Marinate in Buttermilk
Place the prepared gizzards and liver in a large bowl or container. Pour in the 2 cups Buttermilk, making sure that all the pieces are fully submerged. If necessary, you can weigh down the top with a plate to keep them under the liquid. Cover the container and refrigerate for at least 2 hours or overnight for the best results.
The acidity in the buttermilk tenderizes the gizzards and liver, making them juicy on the inside while preparing them for a crispy coating. I find that a longer marinating time enhances the flavor and texture significantly.
Step 3: Dredge in Spiced Flour
In a large bowl, mix together the 1.5 cups All-Purpose Flour, 1 tbsp Paprika, 1 tsp Garlic Powder, 1 tsp Onion Powder, 1 tsp Salt, 0.5 tsp Black Pepper, and 0.25 tsp Cayenne Pepper. Ensure the spices are evenly distributed throughout the flour for a consistent flavor.
Remove the gizzards and liver from the buttermilk, letting any excess liquid drip off. Dredge them in the flour mixture, pressing the coating onto the pieces to ensure it adheres well. I like to use a wire rack set over a baking sheet to hold the coated pieces, allowing any excess flour to fall off.
Step 4: Fry to Crispy Perfection
Heat the 2 cups Vegetable Oil in a deep fryer or a large, heavy-bottomed pot to 350°F. I prefer using a thermometer to ensure the oil reaches the correct temperature, as this is key to achieving a crispy exterior.
Carefully add the coated gizzards and liver to the hot oil in batches, being careful not to overcrowd the pot. Fry for 5-7 minutes or until they are golden brown and the internal temperature reaches 165°F. Use a slotted spoon to remove them from the oil and drain on paper towels.
Step 5: Garnish and Serve
Once all the gizzards and liver are fried, sprinkle them with additional salt if needed. Garnish with 0.25 cup Fresh Parsley chopped just before serving to add a fresh contrast to the crispy, savory fried pieces.
Serve immediately while still hot and crispy. I like to accompany this dish with a side of tangy dipping sauce or a fresh coleslaw to balance the richness. Enjoy the comforting, crispy goodness of your fried chicken gizzards and liver!
Pro Cooking Tips for Perfect Results
Mastering the Fry
Temperature control is crucial when frying gizzards and liver. Heat your vegetable oil to exactly 350°F before adding the coated pieces. I use a thermometer to maintain this temperature throughout the frying process. If it drops too low, the coating will absorb excess oil and become greasy. 🔥
Batch Frying
Fry in small batches to prevent overcrowding the pot. This ensures that each piece cooks evenly and stays crispy. I typically fry about 1/3 of the total pieces at a time. Wait until the oil returns to 350°F before adding the next batch.
Perfecting the Coating
For an extra crispy coating, you can double-dredge the gizzards and liver. After the initial dredging, dip them back into the buttermilk and then coat again in the flour mixture. This creates a thicker, crunchier crust that pairs perfectly with the tender interior.
Drain Excess Oil
After frying, place the gizzards and liver on a wire rack set over a baking sheet to drain excess oil. This helps maintain their crispiness. Avoid using paper towels alone as they can trap steam and make the coating soggy.
Seasoning Immediately
Season the fried gizzards and liver with salt and any additional spices immediately after frying while they’re still hot. This enhances the flavor and helps the seasoning stick to the crispy coating.
Serving Suggestions
Serve your fried gizzards and liver with classic Southern sides like mashed potatoes, coleslaw, or hush puppies. For an extra touch, drizzle with a tangy dipping sauce or sprinkle with fresh parsley for a burst of freshness. 🌿
Nutrition Facts
Frequently Asked Questions
What’s the best way to clean chicken gizzards and liver?
Rinse them under cold water, then pat dry with paper towels. For gizzards, remove any excess fat and cut into bite-sized pieces if needed. This helps the coating adhere better during frying.
Can I use regular milk instead of buttermilk?
You can make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes to thicken before using. This mixture works well as a buttermilk replacement in a pinch.
How do I prevent the coating from falling off during frying?
Make sure the gizzards and liver are completely dry before dredging them in the flour mixture. Press the coating onto the pieces to ensure it adheres well. Frying at the correct temperature (350°F) also helps the coating stick.
Can I bake instead of frying?
While you can bake them, the result won’t be as crispy as deep-frying. If you choose to bake, preheat your oven to 400°F and bake for 20-25 minutes, or until cooked through and crispy. Keep an eye on them to prevent overcooking.
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