SeriousEats.com offers a recipe for Southern fried gizzards that involves two methods of preparation. One method marinates chicken gizzards and chopped onion in buttermilk for eight to 24 hours, then breads and fries the gizzards. The other method stews the gizzards with garlic, onion, carrot and bay leaf, then breads and fries the gizzards.
For marinated Southern fried gizzards, put 1 pound of chicken gizzards in a bowl with 1 small chopped onion and approximately 1 1/2 cups of buttermilk. Allow to marinate in a refrigerator for eight to 24 hours. Remove the gizzards from the buttermilk.
Dip each gizzard in a beaten egg mixture, then dredge in a mixture of 1 cup of all-purpose flour, 2 teaspoons of salt and 1 teaspoon of cayenne pepper. Gently place the breaded gizzards into oil preheated to 350 degrees Fahrenheit, and fry for two to three minutes until golden brown and crisp.
For stewed Southern fried gizzards, instead of marinating in buttermilk, put 1 pound of chicken gizzards in a pot with 3 cloves of garlic, 1 small halved onion, 1 small carrot, 1 bay leaf and any other desired herbs such as thyme or marjoram. Cover with water, bring to a boil, and simmer for 40 to 60 minutes until fork tender. Fry the gizzards following the same instructions described above.