You're gonna love this Instant Pot Chicken Gizzards recipe for making gizzards that are tender and easy to eat, with the perfect seasoning and crispy exterior.
Prep Time: 10 minutesminutes
Cook Time: 35 minutesminutes
Total Time: 45 minutesminutes
Servings: 6servings
Calories: 333kcal
Ingredients
Gizzards
1-2lbs.chicken gizzards, rinsed and patted dry
1cupchicken broth
1cupall-purpose flour
1tsp.Tony Chachere's Creole Seasoning, or use your favorite
1tsp.smoked paprikamay substitute sweet paprika, if preferred
1cupmilk
1 egg
vegetable or canola oil, for frying the gizzards
Dipping Sauce, Optional (but delicious!)
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.
Using a slotted spoon, remove the cooked gizzards from the broth in the Instant Pot; place them onto a paper-towel lined plate and pat dry.
Place the flour, Creole seasoning blend, and the smoked paprika into a gallon bag; massage the bag to combine the ingredients. 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 warm gizzards at once 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.