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Southern Fried Turkey Gizzards with Buffalo Ranch Dip

Crispy, double-coated turkey gizzards are fried to golden perfection and served with a zesty buffalo ranch dip.

  • 4 Servings
  • 1 hr 15 mins Prep Time
  • 1 hr 30 mins Total Time

Ingredients

  • 1 Package Shady Brook Farms® Turkey Gizzards (about 2 Lbs.)
  • 2 tbsp baking soda
  • 4 tbsp chicken bouillon powder
  • 3 tsp Creole seasoning
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp minced onion
  • 1 tsp dried oregano
  • 2 tsp white pepper
  • 1 tsp kosher salt
  • 2 cups water
  • 1 cup buttermilk (at room temperature)
  • 2 tsp hot sauce
  • 1 tsp paprika
  • ½ tsp cayenne pepper
  • 2 eggs (beaten)
  • Salt and pepper, to taste
  • 4–6 cups canola or vegetable oil

Coating

  • 2 cups all-purpose flour
  • 2 tbsp reserved chicken bouillon powder
  • 1 tsp salt
  • 1 tsp black pepper

Buffalo Ranch Dressing (Make from scratch, or use your favorite ranch dressing with hot sauce)

  • ½ cup sour cream or whole milk Greek yogurt
  • ½ cup mayonnaise
  • 4 tbsp buttermilk (or any milk)
  • 2 tbsp buffalo hot sauce (optional)
  • 1 tsp dried dill
  • 1 tsp lemon juice
  • 1 tsp distilled white vinegar
  • ½ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp sea salt
  • Freshly ground black pepper
  • 1 tbsp chopped chives (optional)
  • 1 tbsp fresh dill (optional)

  • Step 1

    Prepare the Gizzards: Cut the vertical tendon out of the gizzards and discard. Cut gizzards into bite-sized pieces. Rinse the gizzards and pat dry. Place the gizzards in a bowl and add the baking soda to tenderize. Let stand for 15 minutes. Rinse and dry the gizzards again.

  • Step 2

    While the gizzards are tenderizing, combine all dressing ingredients except the fresh herbs. Stir well, cover with plastic wrap, and refrigerate. Stir in the optional fresh herbs just before serving.

  • Step 3

    In a large bowl, mix 3 tbsp chicken bouillon powder, 2 tbsp Creole seasoning, onion powder, 1 tsp garlic powder, white pepper, minced onion, dried oregano, and salt. Add the gizzards and toss well to coat.

  • Step 4

    Add gizzards to Instant Pot with 1½ cups water and pressure cook for 20 minutes, then allow natural pressure release for 10 minutes. Using a slotted spoon, remove gizzards and cool to room temperature.

  • Step 5

    Mix room-temperature buttermilk, hot sauce, 1 tsp reserved Creole seasoning, 1 tsp reserved garlic powder, paprika, cayenne, and beaten eggs, then pour over the gizzards.

  • Step 6

    In a large sealable container, combine all coating ingredients. Shake to mix thoroughly. Add gizzards in small batches, seal the lid, and shake vigorously to coat. Remove each piece, shaking off excess coating while pressing the coating into the meat. Place in a separate bowl. For extra crispy gizzards, dip the coated pieces back into the buttermilk mixture and repeat the coating process.

  • Step 7

    Heat oil in a medium saucepan or deep fryer to 350°F. Fry the gizzards in small batches for 2–3 minutes, or until golden brown. Do not overcrowd the pan. Drain on a paper towel-lined plate and serve hot with Buffalo ranch dip.

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