Air Fryer Gizzards

These air fryer gizzards are crispy on the outside, tender on the inside, and so easy to make at home.

If you have never tried chicken gizzards before, this is a great recipe to start with. The seasoned coating gets perfectly golden and crunchy in the air fryer without all the oil you would need for deep frying.

The secret to getting them tender is a simple simmer before coating and air frying. It makes all the difference and takes the chewiness out completely.

You just need some basic pantry spices, eggs, flour, and about an hour of your time. Pair them with your favorite dipping sauce and you have a seriously good snack or meal.

Why You’ll Love This Recipe

Incredibly Crispy Without Deep Frying – You get that satisfying deep-fried crunch using just your air fryer and a little cooking spray.

Tender on the Inside – The boiling step makes these gizzards fork-tender so every bite is soft and juicy under that crispy coating.

Perfectly Seasoned – The blend of smoked paprika and cayenne with garlic and onion powder gives these gizzards bold flavor in every single bite.

Budget-Friendly Protein – Chicken gizzards cost very little but taste amazing when cooked this way so your wallet stays happy too.

Ingredients

• 1 lb Chicken Gizzards, Cleaned and Trimmed
• 2 cups Water
• 1 Bay Leaf
• 3 cloves Garlic, Smashed
• 1 tsp Salt (for Boiling)
• 1 cup All-Purpose Flour
• 1 tsp Seasoned Salt
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1/2 tsp Smoked Paprika
• 1/2 tsp Black Pepper
• 1/4 tsp Cayenne Pepper
• 2 large Eggs
• 1 tbsp Hot Sauce
• Cooking Spray

How To Make

Step 1

Place the chicken gizzards in a pot with the water, bay leaf, smashed garlic, and 1 teaspoon of salt. Bring to a boil, then reduce the heat to a gentle simmer. Cover and cook for 45 minutes to 1 hour until the gizzards are fork-tender.

This step is crucial for achieving tender gizzards. Skipping it will result in tough, chewy gizzards no matter how long you air fry them.

Step 2

Drain the gizzards and let them cool slightly on a cutting board. Pat them very dry with paper towels. If any gizzards are large, cut them in half so all pieces are a similar bite-sized size.

Step 3

In a shallow bowl, combine the flour, seasoned salt, garlic powder, onion powder, smoked paprika, black pepper, and cayenne pepper. In another bowl, beat the eggs with the hot sauce.

Step 4

Dip each gizzard into the egg mixture, then dredge it thoroughly in the seasoned flour, pressing the coating on firmly. For an extra-crispy coating, dip it back into the egg and into the flour a second time.

Step 5

Preheat the air fryer to 400 degrees F. Arrange the coated gizzards in a single layer in the basket, leaving space between each piece. Spray the tops generously with cooking spray.

Step 6

Cook for 8 minutes, shake the basket, then spray again with cooking spray. Cook for another 6 to 8 minutes until the coating is deep golden brown and very crispy.

Step 7

Serve the gizzards hot with your favorite dipping sauce. They should be crunchy on the outside and perfectly tender on the inside.

Tips

Boil Until Fork-Tender

The boiling step is the most important part of this whole recipe. Gizzards are naturally tough, and no amount of air frying will fix that. You need them to be fork-tender before they go anywhere near the flour.

To check, poke a gizzard with a fork around the 45-minute mark. It should slide in easily with almost no resistance. If there’s still a rubbery push-back, keep simmering and check every 10 minutes.

Some gizzards take closer to an hour depending on their size. Don’t rush this step just because the timer went off.

Dry Them Really Well Before Breading

After you drain the boiled gizzards, spend some extra time patting them dry with paper towels. You want the surface as dry as possible. If they’re still wet, the flour coating won’t stick properly and it’ll slide right off during cooking.

Let them sit on the cutting board for a few minutes after draining so they cool down a bit and stop releasing steam. Then pat them down again right before you start dipping them in the egg wash.

Double Dip for Extra Crunch

If you want that real crispy, crunchy coating that holds up even after sitting for a few minutes, do the double dip. Go egg, flour, then back into the egg, and back into the flour again.

Press the flour into the surface firmly each time. Don’t just lightly roll them around in the bowl. Use your fingers to really pack the coating onto each piece. This makes a big difference in how thick and crunchy the final crust turns out.

Related Recipes

• Air Fryer Buttermilk Fried Chicken
• Air Fryer Southern Fried Catfish
• Air Fryer Chicken Wings
• Air Fryer Fried Pickles
• Air Fryer Fried Green Tomatoes

Frequently Asked Questions

Do I really need to boil the gizzards before air frying them?

Yes, this step is absolutely essential and you should not skip it. Gizzards are a very tough muscle, and without the pre-boil they will come out chewy and hard to eat no matter how long you cook them in the air fryer.

The 45 minutes to 1 hour of simmering is what breaks down the tough fibers and makes them fork-tender on the inside. Once they are tender from boiling, the air fryer just needs to crisp up the coating on the outside.