Crispy Chicken Gizzards w/ Chili Oil Garlic Mayo Dip

Ingredients

• 1 pound Chicken Gizzards (cleaned and rinsed)
• 2 cups Whole Milk (for soaking to tenderize)
• 1 cup All-Purpose Flour (for coating)
• 1/4 cup Cornstarch (adds extra crunch)
• 1 teaspoon Baking Powder (lightens the coating)
• 1 teaspoon Salt (seasoning for coating)
• 1/2 teaspoon Black Pepper (freshly ground)
• 1/2 teaspoon Garlic Powder (optional flavor boost)
• 1 teaspoon Paprika (for color and mild flavor)
• 2 cups Vegetable Oil (high smoke‑point oil for deep‑frying)
• 2 tablespoons Chili Oil (store‑bought or homemade)
• 1/2 cup Mayonnaise (store‑bought)
• 2 cloves Garlic (minced for dip)
• 1 teaspoon Lemon Juice (adds brightness to dip)
• Pinch Salt (for dip) (season dip to taste)

Instructions

1. Soak Gizzards

   Place the cleaned chicken gizzards in a large bowl and cover them completely with whole milk. Let them soak for at least 30 minutes to tenderize.

   Time: PT30M

2. Drain and Pat Dry

   Drain the milk and spread the gizzards on a clean kitchen towel. Pat them dry thoroughly with paper towels; excess moisture will prevent a crisp coating.

   Time: PT5M

3. Prepare Coating Mix

   In a mixing bowl combine the all‑purpose flour, cornstarch, baking powder, salt, black pepper, garlic powder, and paprika. Whisk until evenly blended.

   Time: PT10M

4. Coat Gizzards

   Add the dried gizzards to the bowl with the coating mixture. Toss gently until each piece is fully coated; press lightly to help the coating adhere.

   Time: PT5M

5. Heat Oil

   Pour the vegetable oil into the deep pan to a depth of about 2 inches. Heat over medium‑high heat until the oil reaches 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

6. Fry Gizzards

   Working in small batches, carefully lower the coated gizzards into the hot oil. Fry for 3‑4 minutes per side, or until golden brown and crisp. Use tongs to turn them gently.

   Time: PT12M

   Temperature: 350°F

7. Drain Fried Gizzards

   Remove the fried gizzards with tongs and place them on a paper‑towel‑lined plate to drain excess oil.

   Time: PT2M

8. Prepare Chili‑Oil Garlic Mayo Dip

   In a small bowl combine the mayonnaise, minced garlic, lemon juice, chili oil, and a pinch of salt. Whisk until smooth and glossy.

   Time: PT5M

9. Serve

   Arrange the crispy gizzards on a serving platter and accompany with the chili‑oil garlic mayo dip. Serve hot for maximum crunch.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

15g

Carbohydrates

10g

Fat

15g

Fiber

0g