If you’re a chicken gizzards fan, you will appreciate how delicious and tender gizzards are when cooked under pressure in your Instant Pot. Instant Pot Fried Chicken Gizzards are simple and easy, with crispy breading on the exterior and still a bit of “bite” at the center.
A Simple Recipe for Crispy Fried Chicken Gizzards…Made in Your Instant Pot
Howdy! Chef Alli Here. Let’s Get You Cookin’…. Shall We?? 🙂
This recipe for Instant Pot gizzards is two-fold. First, the chicken gizzards are cooked under pressure in a bit of broth until nicely tenderized.
Then, the tenderized gizzards are breaded and fried in hot oil until golden brown and crispy, using the saute setting on your Instant Pot.
Talk about fast, easy, and delicious – you are never gonna make gizzards any other way! No more tough and chewy gizzards…..ever.
Instant Pot Cooking is Bomb!
I cook in my Instant Pot almost daily. We eat a lot of meat at our house so that is mainly what I’m typically cooking, always trying to keep my guys happy and fully. Instant Pot Pulled Pork is one of our very favorite meals and so Instant Pot Lazy-Butt Beef Subs – you can’t go wrong with either of these recipes.
And, because pasta only takes 5 minutes to cook in an Instant Pot, that’s another dinner favorite. Instant Pot Tex Mex Penne Pasata with Ground Beef is creamy and yummy, and if you enjoy the flavors of Asian, give Instant Pot Sweet and Sour Pork a go, too.
What to love about this easy fried gizzards recipe
- Chicken gizzards that still have a bit of “bite and chew” but are not impossibly tough and chewy.
- This is a fool proof method for making tender gizzards in a jiffy.
- You are going to love the dipping sauce!
Ingredients you need to make this recipe
For the gizzards –
- Chicken gizzards
- Chicken broth
- Milk
- Eggs
- Flour
- Creole seasoning, use your fav
- Smoked paprika
For the dipping sauce –
- Mayonnaise
- Ranch dressing
- Minced chipotles
How to make tender and crispy fried chicken gizzards in your electric pressure cooker
**Print the full recipe from the RECIPE CARD at the bottom of this post
Unpackage the gizzards and rinse them under cool water; use your fingers to be sure each gizzard is free of any debris. **Store-purchased chicken gizzards are typically sold already cleaned and ready to be cooked, but I still like to rinse and inspect them myself to make certain there are no gritty particles remaining anywhere.
Place the gizzards and broth into the Instant Pot; lock the lid into place and choose the high pressure setting for 25 minutes, bringing the Instant Pot to full pressure. When the timer sounds, use a full natural release to remove the pressure – this should take about 15 minutes or less.
Remove the cooked gizzards from the Instant Pot; place them onto a paper-towel lined plate and pat dry; season lightly with the seasoning blend. I like to use Tony Chachere’s Creole Seasoning Blend but use your personal favorite.
Place the flour, Tony Chachere’s seasoning blend, and the smoked paprika into a gallon bag and combine; place the milk and egg into a shallow bowl; beat to combine.
Working just a few at a time, add some of the cooked gizzards to the milk, then place them into the bag of seasoned flour, using your fingers to coat them on all sides.
In a large skillet over medium high heat (about 350 degrees F), add enough oil so that it’s about 1/2-inch deep across the bottom of the pan.
When the oil is nicely hot and sizzling, gently and carefully add the breaded gizzards to the skillet, working a few at a time so you don’t over crowd the pan. Cook the gizzards a couple of minutes on each side, just until dark golden brown and crispy; remove to a paper-towel lined plate and repeat with the remaining gizzards.
Serve the gizzards warm with the dipping sauce on the side. Enjoy!!
Answers to Common Questions Asked About This Recipe
Which tools are helpful for making this recipe?
Electric pressure cooker – I have an Instant Pot that I use quite often, but my favorite electric pressure cooker is actually the 6-Quart Cuisinart. I’ve been using this brand of electric pressure cooker for years now and I love it’s simplicity.
Long-handled tongs for turning the gizzards in the oil and then transferring to a platter.
Why should the oil in my skillet to be sizzling hot when I’m preparing to fry the gizzards?
Great question and this is super important! Because we want our gizzards to be golden brown and crispy when done, they need to meet the oil when it is really hot, and not before. Good hot oil means the gizzards will fry up quickly which is just fine since they are already fully cooked before they are breaded and fried.
How do I know when the oil is hot in my skillet?
I typically do the flour test. Sprinkle just a pinch of flour over the hot oil; if it sizzles when the flour hits the surface, the oil is hot and ready to go.
Why does the recipe say to fry just a few gizzards at a time?
This is so you don’t overcrowd the pan. Frying just a few gizzards at a time ensures there’s room around each one for the oil to get nice and hot as it circulates – this will help the gizzards to brown more quickly, too.
Are chicken hearts and gizzards what I buy when I’m looking for gizzards at my grocer?
Yes. Many grocers package chicken hearts and gizzards together; you will find that that majority are gizzards with just a few hearts mixed in. I don’t care for the flavor of the hearts, so I typically don’t cook them but they can be made just the gizzards if you like.
Do store-purchased chicken gizzards need cleaned before I cook them?
Chicken gizzards that you purchase in a package at the grocer are typically already cleaned and butterflied, ready to be cooked. Under running water, rinse all sides of the gizzards. I like to feel each gizzard with my fingertips to make sure they are free of any debris before proceeding with my recipe.
Do Instant Pot gizzards taste like the KFC fried gizzards recipe?
KFC has their own proprietary spice blend for their gizzards so this recipe will taste a bit different….but still super delicious!
What if I want to make a recipe for spicy chicken gizzards? Can this recipe be adjusted to be spicy?
Absolutely. You can add more of the creole seasoning to kick up the spiciness, or add in a bit of cayenne red pepper or red pepper flakes to the flour mixture. This will amp up the heat!
More favorite Instant Pot recipes to enjoy –
- INSTANT POT GROUND MEAT NACHO DIP
- CHILI-D0G-CHILI BOWLS MADE IN THE INSTANT POT
- EASY INSTANT POT CHICKEN TENDERS WITH CREAM GRAVY
Instant Pot Fried Chicken Gizzards
Ingredients
Gizzards
- 1 lb. chicken gizzards, rinsed and patted dry
- 1 cup chicken broth for pressure cooking the gizzards
- 1 cup all-purpose flour
- 1 tsp. Tony Chachere's Creole Seasoning, or use your favorite or use your favorite
- 1 tsp. smoked paprika
- 1 cup milk
- 1 egg
- vegetable or canola oil, for frying the gizzards for frying the gizzards
Dipping Sauce
- 1/2 cup mayonnaise
- 1/2 cup Ranch dressing
- 1-2 tsp. minced chipotle or chipotle sauce
Instructions
Make the Gizzards
- Unpackage the gizzards and rinse them under cool water; use your fingers to be sure each gizzard is free of any debris. **Store-purchased chicken gizzards are typically sold already cleaned and ready to be cooked, but I still like to rinse and inspect them myself to make certain there are no gritty particles remaining anywhere.
- Place the gizzards and broth into the Instant Pot; lock the lid into place and choose the high pressure setting for 25 minutes, bringing the Instant Pot to full pressure. When the timer sounds, use a full natural release to remove the pressure – this should take about 15 minutes or less.
- Remove the cooked gizzards from the Instant Pot; place them onto a paper-towel lined plate and pat dry; season lightly with the seasoning blend. I like to use Tony Chachere’s Creole Seasoning Blend but use your personal favorite.
- Place the flour, Tony Chachere’s seasoning blend, and the smoked paprika into a gallon bag and combine; place the milk and egg into a shallow bowl; beat to combine.Working just a few at a time, add some of the cooked gizzards to the milk/egg mixture, then place them into the bag of seasoned flour, using your fingers to coat them on all sides.
- In a large skillet over medium high heat (about 350 degrees F), add enough oil so that it’s about 1/2-inch deep across the bottom of the pan.When the oil is nicely hot and sizzling, gently and carefully add the breaded gizzards to the skillet, working a few at a time so you don’t over crowd the pan. Cook the gizzards a couple of minutes on each side, just until dark golden brown and crispy; remove to a paper-towel lined plate and repeat with the remaining gizzards.
- Serve the gizzards warm with the dipping sauce on the side. Enjoy!!
Make the Dipping Sauce
- In a small bowl, combine all the dipping sauce ingredients; whisk until smooth.
Nutrition
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Chef Alli
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