The Secret to Tender Chicken Gizzards Every Time! These Chicken Gizzards Actually Taste Good!

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk + vinegar

Low-fat yogurt reduces calories while maintaining tanginess.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber, while cornstarch can be a budget-friendly coating.

hot sauce

🥗Healthier: sriracha

💰Cheaper: ketchup + vinegar

Sriracha offers a similar spice level with fewer calories.

oil for frying

🥗Healthier: air fryer

💰Cheaper: vegetable shortening

An air fryer reduces oil use, while shortening is often less expensive.

Clean the chicken gizzards by removing any yellow skin and fat, using baking soda for cleaning.

Rinse the gizzards to ensure all baking soda is removed.

Place the gizzards in the Instant Pot and season with chicken bouillon, Tony's Creole seasoning, garlic powder, minced onion, white pepper, and salt.

Add just enough water to cover the gizzards and include herbs like rosemary, thyme, and sage.

Pressure cook the gizzards for 20 minutes and let them natural pressure release for 10 minutes.

After pressure cooking, release the remaining pressure and check tenderness.

Add cold buttermilk and hot sauce to the gizzards to cool them down.

Add 1 egg to the mixture for binding and additional seasoning with more Tony's and garlic powder, plus low sodium Cajun seasoning.

In a separate container, mix 1 cup of flour with chicken bouillon, salt, pepper, and about 1 teaspoon of baking powder for the coating.

Coat the gizzards in the flour mixture, shaking off excess flour to prevent burning in the oil.

For a double coat, return the coated gizzards to the liquid mixture, then coat again in the flour.

Heat canola oil in a small pot to about 350°F.

Fry the gizzards until golden brown and crunchy, being careful not to walk away as they cook quickly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens