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Fried Chicken Gizzards & Livers Recipe

American (Southern) · Appetizer · 45 min total

Crispy on the outside, tender on the inside, these Southern-style fried chicken gizzards and livers are a flavorful, nostalgic treat perfect as an appetizer or main dish.

Ingredients

• 1 lb chicken gizzards, cleaned and trimmed
• 1/2 lb chicken livers, trimmed and halved
• 2 cups buttermilk
• 1 tsp hot sauce (e.g., Tabasco)
• 1 1/2 cups all-purpose flour
• 1/2 cup cornmeal
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• Vegetable oil, for frying

Instructions

1. In a bowl, combine buttermilk and hot sauce. Add gizzards and livers, cover, and refrigerate for at least 2 hours or overnight.
2. In a shallow dish, whisk together flour, cornmeal, garlic powder, onion powder, paprika, salt, and pepper.
3. Heat 1 inch of oil in a deep skillet or Dutch oven to 350°F (175°C).
4. Drain the gizzards and livers, discarding buttermilk. Dredge each piece in the flour mixture, shaking off excess.
5. Fry in batches without crowding, turning occasionally, until golden brown and cooked through: gizzards about 8-10 minutes, livers about 4-5 minutes. Drain on paper towels.
6. Serve hot with your favorite dipping sauce.

Tips

• Soaking in buttermilk tenderizes the gizzards and livers; don't skip this step.
• For extra crunch, let the coated pieces rest for 10 minutes before frying.
• Serve with ranch dressing, hot sauce, or a squeeze of lemon.
• Leftovers can be reheated in a 350°F oven for 5-7 minutes.

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