• 500g chicken gizzards
  • 1 tsp ginger
  • 1 cup buttermilk
  • 1 habanero Chilli (optional)
  • 2 medium red onions
  • 2 cups chicken stock
  • 3 garlic cloves
  • Salt & pepper to taste


1. Wash clean your gizzards removing any excess fat,connective tissues and the inner skin. In a bowl,add in your gizzards and pour over the butter milk.Set this in the fridge and let it marinate for 2 hours or overnight.

2. When ready to cook,discard the buttermilk and shake off any excess buttermilk from the gizzards. In a pot add in your gizzards,crushed garlic,minced ginger and habanero Chilli.Pour in the chicken stock until the gizzards are completely submerged in the stock.Top up with some water if the gizzards are not all submerged.Bring this to a rolling boil until almost all the stock has reduced down and the liver is fork tender.

3. Julien your onions into thin even slices. Heat up two tablespoons of oil in a pan over high heat. Take out your gizzards discarding the habanero and any ginger garlic bits remaining behind.

4. Fry your gizzards in the hot oil until golden brown.Mix in the onions Salt&pepper and continue frying until the onions caramelize and pick up a golden brown color just as the gizzards. Serve hot with a side of choice.


Recipe by: We Men Should Cook

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