Crispy Chicken Gizzards w/ Chili Oil Garlic Mayo Dip
Crispy Chicken Gizzards w/ Chili Oil Garlic Mayo Dip is a medium American recipe that serves 4. 250 calories per serving. Recipe by Jecca Chantilly on YouTube.
Prep: 55 min | Cook: 19 min | Total: 1 hr 29 min
Cost: $8.40 total, $2.10 per serving
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
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
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
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
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
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
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
Drain Fried Gizzards
Remove the fried gizzards with tongs and place them on a paper‑towel‑lined plate to drain excess oil.
Time: PT2M
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
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
Dietary info: Contains gluten, Contains dairy, Not vegetarian
Allergens: Milk, Eggs, Wheat
Ingredient Substitutions
- Instead of Chicken Gizzards: Chicken Hearts
- Instead of Whole Milk: Buttermilk, Kefir
- Instead of All-Purpose Flour: Rice Flour (gluten‑free)
- Instead of Cornstarch: Potato Starch
- Instead of Salt: Sea Salt
- Instead of Black Pepper: White Pepper
- Instead of Garlic Powder: Fresh Minced Garlic
- Instead of Paprika: Smoked Paprika
- Instead of Vegetable Oil: Peanut Oil, Canola Oil
- Instead of Chili Oil: Sriracha
- Instead of Mayonnaise: Vegan Mayo
- Instead of Garlic: Garlic powder
- Instead of Lemon Juice: Lime Juice
Equipment Needed
- Large Bowl
- Mixing Bowl
- Paper Towels
- Deep Frying Pan or Dutch Oven
- Thermometer
- Tongs
- Small Bowl
- Whisk
Critical Steps — Do Not Skip
- Soak the gizzards in milk for tenderness
- Pat the gizzards completely dry before coating
- Maintain oil temperature at 350°F for even frying
- Do not overcrowd the pan when frying
Chef Tips from the Video
- Add a tablespoon of cornstarch to the flour mix for extra crunch
- Season the gizzards with a pinch of salt right after draining for better flavor
- Use a high‑smoke‑point oil like peanut or canola for a cleaner fry
Troubleshooting
Coating falls off during frying
Make sure the gizzards are thoroughly dried before coating and press the coating onto the meat gently.
Gizzards are soggy, not crisp
Maintain oil at 350°F and fry in small batches; overcrowding drops the temperature.
Gizzards are tough
Soak in milk for at least 30 minutes (or overnight) and pat dry before coating.
Storage
Refrigerator: Store leftover gizzards and dip in airtight containers for up to 2 days. Re‑heat in a hot oven to regain crispness.
Freezer: Not recommended; freezing will make the coating soggy.
Room temperature: Do not leave at room temperature for more than 2 hours due to food safety.
Make-Ahead Tips
- Soak the gizzards in milk up to 12 hours ahead and keep refrigerated
- Prepare the garlic mayo dip a day in advance; store covered in the fridge
Frequently Asked Questions
What is the cultural significance and history of fried chicken gizzards in Southern American cuisine?
Fried chicken gizzards have long been a staple in Southern kitchens, where organ meats were traditionally used to stretch meals and showcase resourceful cooking. Over time they became a beloved snack at fairs, barbecues, and family gatherings, celebrated for their crunchy texture and rich flavor.
What are the traditional regional variations of fried chicken gizzards in the United States?
In the Deep South, gizzards are often seasoned with Cajun spices or served with a spicy mustard dip. In Texas, they may be battered and served with a honey‑chipotle glaze. The Jecca Chantilly version emphasizes a simple flour‑cornstarch coating and a chili‑oil garlic mayo dip for a modern twist.
How is fried chicken gizzards traditionally served in Southern gatherings?
They are typically served hot on a platter, sprinkled with a light salt, and accompanied by dipping sauces such as ranch, hot sauce, or a simple mayo‑based dip. They are enjoyed as a finger food alongside other fried favorites like chicken wings and hush puppies.
During what occasions are fried chicken gizzards commonly enjoyed in Southern culture?
Fried gizzards are popular at backyard barbecues, church potlucks, state fairs, and holiday gatherings like Thanksgiving, where they add a crunchy, protein‑rich snack to the spread.
What makes Jecca Chantilly’s chili‑oil garlic mayo dip special compared to other Southern dips?
Jecca blends creamy mayo with fresh minced garlic, bright lemon juice, and a drizzle of spicy chili oil, creating a balanced heat and tang that complements the rich, crispy gizzards without overwhelming them.
What are the most common mistakes to avoid when making crispy fried chicken gizzards?
Common errors include not drying the gizzards before coating, overcrowding the pan which drops oil temperature, and frying at too high a heat which burns the coating before the meat cooks through. Following the critical steps ensures a perfect crunch.
Why does this recipe use a flour‑cornstarch coating instead of a traditional batter?
The flour‑cornstarch mix creates a light, ultra‑crisp crust that adheres well without the heaviness of a wet batter, allowing the natural flavor of the gizzards to shine while still delivering maximum crunch.
Can I make the chili‑oil garlic mayo dip ahead of time and how should I store it?
Yes, prepare the dip up to 24 hours in advance. Store it in an airtight container in the refrigerator; give it a quick stir before serving to recombine any settled oil.
What texture and appearance should I look for when the gizzards are done cooking?
The coating should be deep golden‑brown, uniformly crisp, and the gizzards should feel firm to the touch but still juicy inside. A temperature of 350°F ensures the exterior crisps while the interior reaches safe doneness.
What does the YouTube channel Jecca Chantilly specialize in?
The YouTube channel Jecca Chantilly focuses on approachable, comfort‑food recipes with a modern twist, often highlighting quick techniques, bold flavors, and step‑by‑step visual guides for home cooks.
How does the YouTube channel Jecca Chantilly’s approach to Southern comfort food differ from other cooking channels?
Jecca Chantilly emphasizes clean, minimal ingredient lists and precise technique—like soaking gizzards in milk for tenderness—while delivering vibrant plating and flavor pairings such as the chili‑oil garlic mayo dip, setting her apart from more traditional, heavy‑sauce Southern cooking channels.
Last updated: September 2, 2026
