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Hot and fresh, golden brown Instant Pot chicken gizzards on a white plate.

Instant Pot Fried Chicken Gizzards

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.
Servings: 6 servings
Chef Alli
5 from 1 vote
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

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Ingredients
 

Gizzards

  • 1-2 pounds chicken gizzards, rinsed and patted dry
  • 1 cup chicken broth
  • 1 cup all-purpose flour
  • 1 teaspoon Tony Chachere's Creole Seasoning, or use your favorite
  • 1 teaspoon smoked paprika may substitute sweet paprika, if preferred
  • 1 cup milk
  • 1 large 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 teaspoon minced chipotles in adobo 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.
    1-2 pounds chicken gizzards, rinsed and patted dry
  • 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.
    1 cup chicken broth
  • 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.
    1 cup all-purpose flour, 1 teaspoon Tony Chachere's Creole Seasoning, or use your favorite, 1 teaspoon smoked paprika
  • Place the milk and egg into a shallow bowl; beat to combine.
    1 cup milk, 1 large egg
  • 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.
    vegetable or canola oil, for frying the gizzards
  • 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.
    1/2 cup mayonnaise, 1/2 cup Ranch dressing, 1-2 teaspoon minced chipotles in adobo or chipotle sauce

Nutrition

Calories: 333kcalCarbohydrates: 22gProtein: 19gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 246mgSodium: 618mgPotassium: 294mgFiber: 1gSugar: 4gVitamin A: 990IUVitamin C: 5mgCalcium: 81mgIron: 4mg

Nutritional Disclaimer

Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.

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