Chicken Gizzards with Gravy

| June 17, 2018 | 17 Comments

Chicken Gizzards with Gravy Recipe

Easy to follow, step-by-step, photo illustrated instructions to make our delicious Chicken Gizzards with Gravy recipe.

Chicken Gizzards with Gravy recipe, as seen on Taste of
Chicken Gizzards with Gravy Recipe


Chicken Gizzards with Gravy, slider.
Southern style Chicken Gizzards with Gravy, served over Rice.

I guess that Chicken Gizzards are just another one of those items that fall into the “acquired taste” category. Much like our Fried Chicken Livers. You might want to check out that recipe as well.

When I posted the Fried Chicken Livers recipe, I was kind of wondering how it would be received.

I knew it wouldn’t be as bad as the recipe for Chitlins that I posted, but thought it might get some odd reactions at least. Turns out, more folks like Fried Chicken Livers than I thought. Thus, I decided to proceed with the Chicken Gizzards.

If you’ve never had them, they have a slight taste like the chicken livers, or pretty much any type of liver product. Some folks seem to like it, and some folks just don’t care for it.

Gizzards do have a tendency to be tough. They have a connective tissue on them that just never seems to get tender no matter how long you cook it. There are folks that say they like the “chew” part about them. I guess they still have good teeth. Smile. Others think it’s like gnawing on a chicken leg trying to get all the meat off of it.

You can take the time to cut this connective tissue off if you prefer. It does take a good sharp knife and a bit of patience. It also leaves you with just small morsels of meat, much like popcorn shrimp or chicken in size, but it certainly makes it easier to chew and enjoy.

I’m going to leave that bit of tissue on though, and boil these for a good hour to get them as tender as possible. They will still have a little of that chew factor, but not enough that you have to spend the day trying to eat them. Smile.

If you prefer to have just Fried Chicken Gizzards, cook on down to where we get to that point and don’t make the gravy. Since I had already done a recipe for Fried Chicken Livers, I thought I’d go ahead and do the gizzards with some gravy. I hope you’ll enjoy them.

They are really pretty simple to make. And, when you can buy meat for what little you’ll pay for livers or gizzards, you’ll find them very economical as well.

In the old days, folks used every bit and piece of an animal they could, no need to waste it. You should be able to find whole packages of gizzards in the poultry section at your supermarket.

So, if you’re ready for a new adventure, or just want to bring back some old Southern comfort food memories, let’s head on into the kitchen and… Let’s Get Cooking!


Chicken Gizzards with Gravy, you'll need these ingredients.
Chicken Gizzards with Gravy. You’ll need these ingredients.


Chicken Gizzards with Gravy, rinse well under cold running water.
Place the gizzards in a colander and rinse them well, one at a time, under cold running water.


Chicken Gizzards with Gravy, some folks trim away this connective tissue.
Gizzards will have this tough connective tissue on them. Some folks like to trim this away while cleaning them as they just never seem to get very tender, even after cooking.

We’re leaving them on in this recipe because we plan to boil the gizzards which will help.

A good sharp knife and a cutting board will make it easy to remove the tissue if desired.


Chicken Gizzards with Gravy, clean well.
Be sure to clean the gizzards well, looking for any dark or green spots that might still be on them.

If you look closely in the photo above, there is a small layer of dark, slightly green skin that will peel right off if you pull it. It’s usually attached to the side that has the “wrinkles” in it and should be removed.

It just wasn’t clean thoroughly before it was packaged.


Chicken Gizzards with Gravy, remove any dark spots.
You can see it a bit better here after I pulled it off. I only found two pieces like this in the package that I had and the other one was larger. I had just pulled it off before I thought about pointing it out to you.

This little piece is part of a sack attached to the gizzard. Chickens do not have teeth so they eat a few rocks along with their feed. The rocks are in the sack and help grind the food for the chickens as they eat. The sack is removed but sometimes you’ll find a piece of it still attached to a gizzard. It’s just best to peel it away and discard it as it’s tough like the connective tissue.


Chicken Gizzards with Gravy, when clean, place gizzards in a pot and cover with water.
After you get them all cleaned, place the gizzards in a large stock pot and cover them with several inches of water. I filled my pot about half full since they will boil for about an hour.

Place the pot on the stove top and let it come to a boil. Reduce the heat down to a low boil and just let them cook for at least an hour, checking the water every 20 minutes or so to make sure it doesn’t totally boil away.


Chicken Gizzards with Gravy, boil for one hour.
Almost all of the water had boiled out of the pot after an hour. I just turned the heat off, let them set in the remaining hot water for about 30 more minutes to continue cooking a little more while they cooled.


Chicken Gizzards with Gravy, drain the liquid off and dispose it.
Drain the remaining liquid off the gizzards and place them in a small bowl or container.


Chicken Gizzards with Gravy, cover with buttermilk.
Pour enough buttermilk over them to cover them. Just let them sit in the milk mixture for about 15 minutes.


Chicken Gizzards with Gravy, prepare the flour to dredge them in.
Now it’s time to prepare the flour to dredge them in for frying.

I use a large zip lock type bag, but a paper bag or something similar will work.

Add the flour to the bag.


Chicken Gizzards with Gravy, add the salt.
Place a teaspoon of salt in with the flour.


Chicken Gizzards with Gravy, add the black pepper.
Then add the teaspoon of black pepper.


Chicken Gizzards with Gravy, shake the bag well.
Close the bag and give it a few good shakes to mix the ingredients together.


Chicken Gizzards with Gravy, add the gizzards.
Remove the gizzards from the buttermilk, gently shake off any excess liquid, and then place them in the bag with the flour mixture.


Chicken Gizzards with Gravy, shake well to coat.
Close the bag up again, and shake and turn the bag until the gizzards are fully coated with the flour mixture.

I’m using just over a pound of gizzards. If you have more, you might want to do this part in batches.


Chicken Gizzards with Gravy, spread out on a sheet pan and let rest.
As you remove them from the bag, place the flour coated gizzards on a foil lined sheet pan and let them rest for about 15 more minutes.

This resting period allows the flour to sort of dry onto the meat and helps keep it from all falling off once the meat goes into the frying pan.


Chicken Gizzards with Gravy, add to skillet.
Place about 1/2 inch of oil in your skillet and carefully add the gizzards, one at a time, into the oil once it’s hot enough for frying. The oil needs to reach about 350F degrees before you add the meat.

Don’t let the oil get to hot or the gizzards will quickly begin to burn. Test one or two before you add the rest so that you’re at a good frying temperature.


Chicken Gizzards with Gravy, turn as needed.
Watch for the bottom edges to start turning slightly brown, then turn the gizzards over in the skillet.

The meat is already done of course from where we boiled it, we’re just browning them a bit in the skillet. Again, you do not want to let them burn. This step will only take a couple of minute on each side.

You’ll probably have to do this in batches since you don’t want to overcrowd the pan.


Chicken Gizzards with Gravy, remove and drain.
Once they are browned on both sides, use a pair of tongs or a slotted spoon to remove the gizzards from the hot oil. Place them on a wire rack or on some paper towels to drain.

Paper towels have a tendency to make crispy fried meats lose some of their crispy coating. Normally, I suggest you place fried meats on a wire rack or on something like a brown paper bag to drain them, but we’re fixing to put these back in the pan so I’m just using the paper towels.

Of course, you could just stop here and start eating. It’s kind of hard to not do so. If you prefer them fried and without the gravy, you’re all set and ready to go at this point. Smile.


Chicken Gizzards with Gravy, drain off most of the grease.
The pan and the oil will be hot, but carefully drain off all but about 2 Tablespoons of the oil. Leave any of the browned “bits” in the pan. It’s time to make some gravy.

Reduce the heat a bit on the pan also.


Chicken Gizzards with Gravy, add some flour.
Add about one heaping Tablespoon of flour to the remaining oil in the skillet.


Chicken Gizzards with Gravy, stir and let brown.
Quickly start stirring the flour into the oil and continue to stir it as you let the flour darken.

The darker you let the flour get, the darker your gravy will be. Problem is, the flour will burn if you let it get to dark, so watch it carefully. If it just looks all dried up, you added too much flour. You can fix this though by adding a little of the oil you strained out back into the pan, or add a bit of butter to it to make it smoother. This will help reduce the possibility of having lumps in your gravy.


Chicken Gizzards with Gravy, slowly add the broth.
Now, let’s begin to slow stir in some of the chicken broth.

Start by adding just a little of the broth at first, and quickly stirring it into the browned flour. This is your chance to stir away any lumps that you might see. Just continue to stir the soon to be gravy, a little at a time, until you don’t see any lumps. Then, you can go ahead and add the remaining broth, stirring it continually as you go.


Chicken Gizzards with Gravy, add the water.
Next, continue to stir the gravy as you add the cup of water.

If you’re using a cast iron skillet like mine, be sure you’re not adding cold water to the pan. I like to have it about room temperature at least, and it’s going to help that we just added the can of chicken broth as well.

Pouring cold water into a hot skillet could cause it to crack, and you don’t want that to happen. Smile.


Chicken Gizzards with Gravy, stir and simmer.
Continue to stir the gravy as you gradually bring the heat back up. Let the gravy come up to a slight simmer before you add the gizzards back in.


Chicken Gizzards with Gravy, add the gizzards back to the skillet.
Carefully add the gizzards back into the skillet and the gravy.

It’s not necessary to stir it any longer. Just let the gravy come to a slight simmer. You should see some small bubbles around the edges of the pan, and maybe some in the middle. You just don’t want it at a hot rolling boil.

Let the gizzards simmer, uncovered, for about 30 more minutes. This will help them continue to cook and get more tender, and it lets the broth reduce down to form the gravy.

Keep an eye on it so it doesn’t boil away. When it’s thickened the way you like it, it’s time to eat.


Chicken Gizzards with Gravy, enjoy.

I like to serve these over a bed of rice.

Mashed Potatoes, or even Egg Noodles would work just as well. Make the recipe your own and dig in to a plate of Chicken Gizzards with Gravy.


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Printable recipe for making Chicken Gizzards with Gravy, as seen on Taste of

Chicken Gizzards with Gravy

  • Author: Steve Gordon
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: Varies
  • Category: Main Dish, Chicken
  • Method: Stove Top
  • Cuisine: American


Step-by-step, photo illustrated instructions for making Chicken Gizzards with Gravy.



  • 1 package Chicken Gizzards, (approx. 1 pound)
  • 1 cup Buttermilk
  • 1 cup + 1 Tablespoon Flour
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 1 cup Vegetable Oil
  • 1 can Chicken Broth (10 ½ ounce)
  • 1 cup warm Water


  1. Place gizzards in a colander under cold running water.
  2. Wash each gizzard carefully, removing any green spots or other debris. Let drain.
    Place gizzards in a large stock pot and cover with an inch or so of water.
    Bring pot to a boil, reduce heat, simmer for one hour until tender. Drain off the liquid.
  3. Place gizzards in a small bowl, cover with buttermilk.
  4. Place flour in a large zip lock type bag, or brown paper bag.
  5. Add salt.
  6. Add black pepper
  7. Shake ingredients together until fully blended.
  8. Remove gizzards, gently shaking off the buttermilk.
  9. Place gizzards in bag with flour mixture. Repeat until all gizzards are in the bag.
  10. Close the bag and gently shake the gizzards until fully coated with flour.
  11. Remove gizzards from flour, place on a foil lined sheet pan and let sit for 15 minutes.
  12. Place oil in skillet, over Medium heat. Heat until oil reaches 350F degrees for frying.
  13. Gently place the gizzards, one at a time, into the hot grease.
  14. Fry gizzards until lightly browned, about 3 minutes per side.
  15. Remove gizzards from oil, place on wire rack to drain and cool.
  16. Drain all but about 2 Tablespoons of oil from the skillet.
  17. Add the remaining Tablespoon of flour to the skillet and stir until brown.
  18. Gradually add the can of chicken broth, stirring quickly to remove any lumps.
  19. Add the cup of warm water. (Do not add cold water to a cast iron skillet)
  20. Bring the mixture up to a low boil.
  21. Gently place the gizzards back into the skillet. Leave uncovered. Simmer for 30 minutes or until tender.
  22. Serve hot over rice.
  23. Enjoy!


These are good served over rice, with mashed potatoes, or even over egg noodles. Give it a try.

Keywords: Chicken Gizzards with Gravy, fried, southern, easy, old fashioned


Your Comments:

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You might also like this recipe:  Fried Chicken Livers

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Category: Chicken, Main Dishes

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

Comments (17)

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  1. Terri Otteni says:

    So excited to make this recipe! My dad was from KY, and chicken gizzards with gravy over noodles was always my favorite thing to order when we stopped at a diner on the way to visit his family.

    Just bought some gizzards at a local farm market, looking forward to creating that great flavor in my kitchen.

  2. Sharon Beales says:

    I remember when we were young and Mom would fry a chicken. Heart, kidneys and liver would get tossed but she would fry the gizzards.
    Now, since there were only 2 of them and 3 of us kids, we were lucky that my sister didn’t like them. Now my brother was 9 years older and a bit tricky, mean and picked on me. I would go to get my gizzard off the platter and they would both be on his plate. Mom would get mine back for me after I started to cry. Dad paid no attention as the races were on and we kids learned pretty young to not make much noise during the races.
    But boy did I love those gizzards. Nowadays we don’t cook a whole chicken. My husband and I both like breasts and my daughters cook boneless thighs. My granddaughter prefers chicken on a stick (chicken leg). They don’t live with us so we get our peace and quiet.

    • Steve Gordon says:

      Hi Sharon, Thank you for sharing your memories of Chicken Gizzards with us. I wish there were some way I could send you some to make up for all you lost growing up. Smile. I appreciate you stopping by today and I do hope you’ll drop by again… real soon. Be Blessed!!! -Steve

  3. Cj says:

    I’ll keep it in mind hustling in case there is a shortage of food around here! Love the gravy recipe.
    My mom used to let us pick the fry off the gizzard then coat it and fry it again (and again…) while the big pieces of chicken got done. I think maybe the spaniel got it after we had worked it over some.
    My husband eats gizzard but I’ll stick to livers and heart thanks very much!

    • Steve Gordon says:

      Hi Cj, Let’s hope we don’t get down to the point to where you have to eat gizzards. Smile. Thank you for sharing your memories with us. What a way to recycle. Your mom was awesome. Smile. Thank you for your visit, I do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  4. Shirley Nemeth says:

    Hi Steve, I like them same as I like chicken livers. I ate them all the time growing up in the boonies of N.C. Sadly, I never get to have them now because my partner can’t stand the sound of the names, smell or taste of either. In fact, he said “do you know the function of those two organs?” He thinks they should not be eaten at all. But I still like them. My Mama used to cook them the same way you did. I’m glad you are feeling better. Have you been to see a doctor? If not, I think you should. I hope you’re feeling better, and I look forward to hearing good news from your friend Billy and his wife, Jan, next week. I’m praying for you all.

    • Steve Gordon says:

      Hi Shirley, I’m sorry you’re not getting to enjoy the gizzards or the livers. Some folks just don’t know what they’re missing – do they? Smile. Thank you for your comments, and thank you for your well wishes for me, Billy, and for Jan. I appreciate you being a subscriber to the Newsletter and always enjoy hearing from you. I do hope you’ll stop by often. Be Blessed!!! -Steve

  5. Linda Smith says:

    My mother every spring would raise small chickens for frying. Every day she would kill & cook it in Crisco for lunch. I only ate the back & gizzards. Delicious & crispy. I don’t remember them being tough. Good memories.

    • Steve Gordon says:

      Hi Linda, Thank you for sharing your memories with us. Maybe your mom had a special way of cooking them that I’m not aware of that made them more tender. My younger teeth chewed better than my older teeth, so that might make a difference. Smile. Thanks for stopping by today, and I hope you’ll visit with us often. Be Blessed!!! -Steve

  6. Yummm, another recipe made with love.
    Mashed potatoes and skillet corn, oh buddy.
    I always used milk but I will try the chicken broth.

    • Steve Gordon says:

      Hi Ms. Jimi, Milk gravy is good too. Thanks for your comments and for your visit to Taste of Southern. I hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  7. Judy says:

    Love gizzards. There was a little country gas station near Webster FL. and anytime we passed it we had to stop in for their fried gizzards! Many years ago (am 80 now) my Dad and I would split the turkey gizzard at Thanksgiving. Can’t wait to try your recipe – am drooling already! Thanks!

    • Steve Gordon says:

      Hi Judy, I do hope you’ll try the Chicken Gizzards. You don’t have to add the gravy, but it’s pretty good also. Amazing what you can find at a gas station back in the day. Smile. I appreciate your memories and for your visit today. I hope you’ll visit with us often. Be Blessed!!! -Steve

  8. John Lapitsky says:

    Just wanted to thank you for your weekly recipes. Made the pineapple pie last week and it was a big hit. Regarding the chicken livers recipe, I have been eating them my whole life. I just bought a deep fryer and decided to use it to fry the chicken livers. I added some corn meal to the flour mixture and it really crisped them up. My granddaughter turns her nose up at chicken livers but loved these. Had to make them again a few days later!!!!

    • Steve Gordon says:

      Hi John, I’m thankful you’ve tried some of our recipes and happy you liked them. Keep up the good work, and keep that granddaughter happy with more chicken livers. Smile. I appreciate you sharing your comments and hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

  9. Susie Ciannilli says:

    I loved this recipe Steve. When I was a little girl on our farm my grandmother used to butcher our chicken on Sunday morning for our dinner and Dad and I always fought over the gizzard. Going to try to get my husband to try more southern recipes……he’s Italian, and pretty skeptical until he tastes what I grew up on 🙂 God bless you and your friend in recovery, so glad to hear things are looking brighter. Blessings!

    • Steve Gordon says:

      Hi Susie, Looks like the Chicken Gizzards might be as popular as the Chicken Livers. Who knew? Smile. Thank you for sharing your memories of having these as a youngster. Imagine having to go out and butcher a chicken now before you can cook it. We just don’t know how easy we have it do we? Smile. Thank you for being a subscriber to our Newsletter. I greatly appreciate your support and hope you’ll stop by again… real soon. Be Blessed!!! -Steve

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