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Mom's Fried Chicken Gizzards


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Rate this recipe 4.5/5 (2 Votes)


  • 2 lbs chicken gizzards
  • 2 tablespoons salt
  • 6 cups water
  • 2 cups all-purpose flour
  • 1 tablespoon salt
  • 1 1⁄2 tablespoons fresh ground pepper
  • salt
  • fresh ground pepper
  • shortening



Step 1

2-3 hours prior to cooking. In a large bowl or dutch oven, place gizzards, water and 2 Tbls salt. Let soak. (This draws out that bloody/organ taste). Change salty water every 1/2 hour to hour, for 2-3 hours.
Drain gizzards. Place drained gizzards on paper toweling, and pat dry.
Salt and Pepper both sides of the gizzards.
In a large zippy bag, place flour and salt and pepper.
In your favorite chicken frying pan (I use Grandma's old cast-iron skillet), melt enough shortening to get 1/4" in the pan.
Place a handful of gizzards in flour baggie. Shake.
Remove gizzards from baggie. Shake off excess flour mix.
Gently place gizzards in the hot shortening. Cover with lid ajar. Cook for 5 mins on Medium-High heat, or until browned.
Turn gizzards, and cover for another 5 mins or until browned.
(Pleae note: Gizzards will fry better if cooked in batches. Place cooked gizzards in the oven on 'warm' or 200 degrees, between batches.).

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