Crispy crumbed Gizzards

A delicious way to elevate the humble gizzard – the crispy coating makes them perfect as bite sized canapes, party snacks or an interesting plated starter.

Serves 8 to 10
(as a party snack/canape)


  • 500g Chicken Gizzards, cleaned
  • 1 ½ Cups Milk
  • 1 Tbsp Fresh Lemon Juice
  • 1 tsp Chilli Sauce (Optional)
  • 1 tsp fresh or dry thyme
  • 1 clove garlic, minced
  • ½ tsp salt
  • 2 Cups All Purpose Flour
  • 1 tsp Garlic Salt
  • 4 Eggs, beaten
  • 2 Cups Bread Crumbs
  • Oil for Frying
  • Sea Salt
  • Garlic Mayonnaise & Peri-peri sauce or dipping sauces of your choice


  1. Place the milk, lemon juice, thyme, garlic & salt into a blender or food processor and pulse to combine. 
  2. Pour the milk mixture over the gizzards, refrigerate and marinade over night in an airtight container, or for at least 3 hours. 
  3. Set up a coating station with three dishes. One with the flour and garlic salt, one with beaten eggs and the last with the bread crumbs
  4. Heat a pot or fryer with oil for deep frying.
  5. Strain the gizzards from the seasoned milk mixture.
  6. Coat the strained gizzards in seasoned flour, followed by egg, and finally breadcrumbs.
  7. Fry, season with a sprinkle of sea salt & serve with dipping sauces of your choice.