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Chicken Gizzards with Pork Rind crust by Rich Lum
Cooked in a 6 qt IP on HP..pork rind crusted and fried
Ingredients
  • 1 pound fresh or frozen Gizzards
  • 1 cup chicken broth..Better Than Bouillon can be used..1 teaspoon to 1 cup water
  • 1 teaspoon salt
  • 10 peppercorns
  •  
  • Seasonings for after cooking
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne powder or to taste
  •  
  • 1 to 1.5 cups pork rind crumbs
  • 1 egg beaten with 1 tablespoon water
  •  
  • Vegetable oil for frying
Steps
  1. Add 1 cup of broth, 1 teaspoon salt and 10 peppercorns to your pot
  2. Place the fresh or frozen gizzards in the pot
  3. Close and seal the lid
  4. Set pot to manual 20 minutes....allow for a 10 minute natural pressure release
  5. While the gizzards are cooking
  6. Mix the salt, pepper, onion powder, garlic powder and cayenne powder in a small bowl
  7. When the cook time and npr time have ended pour the gizzards and cooking liquid into a strainer and allow to cool for about 10 minutes
  8. Place the cooled gizzards into a bowl (I use a pie pan) and season the gizzards well
  9. Place the seasoned gizzards into the egg wash at coat each one
  10. Place the gizzards into the pork rind crumb pan
  11. Fry the gizzards in a large skillet with a ¼ inch of oil over medium high heat
  12. Place fried gizzards on a paper towel to drain
  13. I sprinkle with a bit more of the seasonings
  14. Time to eat...another option is dipping them in Chili Peppah Wattah
  15. You could also use your favorite store bought hot sauce or not
Notes
  • i used Pork Rinds from a Mexican Market but now I’m thinking I should have used packaged pork rinds from Walmart..$2 a bag
 

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