Best Easy Tender Chicken Gizzards Recipes

CHICKEN GIZZARDS WITH GRAVY

Steps:

• Place gizzards in a colander under cold running water.
• Wash each gizzard carefully, removing any green spots or other debris. Let drain. Place gizzards in a large stock pot and cover with an inch or so of water. Bring pot to a boil, reduce heat, simmer for one hour until tender. Drain off the liquid.
• Place gizzards in a small bowl, cover with buttermilk.
• Place flour in a large zip lock type bag, or brown paper bag.
• Add salt.
• Add black pepper
• Shake ingredients together until fully blended.
• Remove gizzards, gently shaking off the buttermilk.
• Place gizzards in bag with flour mixture. Repeat until all gizzards are in the bag.
• Close the bag and gently shake the gizzards until fully coated with flour.
• Remove gizzards from flour, place on a foil lined sheet pan and let sit for 15 minutes.
• Place oil in skillet, over Medium heat. Heat until oil reaches 350F degrees for frying.
• Gently place the gizzards, one at a time, into the hot grease.
• Fry gizzards until lightly browned, about 3 minutes per side.
• Remove gizzards from oil, place on wire rack to drain and cool.
• Drain all but about 2 Tablespoons of oil from the skillet.
• Add the remaining Tablespoon of flour to the skillet and stir until brown.
• Gradually add the can of chicken broth, stirring quickly to remove any lumps.
• Add the cup of warm water. (Do not add cold water to a cast iron skillet)
• Bring the mixture up to a low boil.
• Gently place the gizzards back into the skillet. Leave uncovered. Simmer for 30 minutes or until tender.
• Serve hot over rice.
• Enjoy!

CHICKEN GIZZARDS

Steps:

• Place gizzards in a saucepan with enough water to cover by 1 inch. Bring to a boil over medium heat, cover, and cook for 1 1/2 hours. Drain and chop into bite size pieces.
• Melt butter in a large skillet over medium-high heat. Fry gizzards in butter for about 15 minutes. Season with salt and pepper to taste.

FRIED GIZZARDS

Steps:

• Start by trimming the excess fat and gristle from the chicken gizzards.
• Place the gizzards in a pot, add the diced onion, bouillon cube diced, salt, black pepper, smoked paprika, and thyme. Stir, cover, and leave to cook for about 30 minutes. Remove from heat and drain.
• In a medium bowl, add the flour, salt, black pepper, garlic powder, Onion Powder, cayenne pepper, and paprika and whisk until combined.
• Add a few gizzards at a time into seasoned flour and use a spoon to mix them into the flour until well coated.
• Heat oil over medium-high heat. Make sure oil is at least 2-3 inches tall. Add the dredged gizzards inside the oil and fry until golden brown. Drain on a paper towel and serve immediately.

EASY TENDER CHICKEN GIZZARDS RECIPE

Steps:

• 1. Bring 2 liter of Coca-Cola to a rolling boil in a large stockpot. 2. Place rinsed gizzards in boiling pot. 3. Bring back to a rolling boil, reduce heat to steady simmer for 35 to 45 minutes. 4. Remove gizzards and drain. 5. Allow to cool for at least 30 minutes. The cooler the better. 6. In the divided flour, mix the seasoning in one half (leaving the other half plain). Beat the eggs well-- place the butter in a medium-large skillet and heat until hot, while not burning. 7. Take cooled gizzards, dredge in flour, egg, the seasoned flour. 8. THIS IS THE VERY IMPORTANT PART! 9. FLOUR -- EGG -- SEASONED FLOUR-- IN THAT ORDER! 10. Place gizzards in the fry pan and cook for 2 - 3 minutes per side, turning occasionally. Remove when golden brown.

PAM'S TENDER FRIED CHICKEN GIZZARDS

Steps:

• 1. Place gizzards into a medium saucepan, and cover with water by about an inch. Add salt and bring to a boil. Lower the heat to medium and boil, covered, until tender. Check after about 45 minutes, and if they are not tender, continue to cook in about 15 minute increments, testing after each.
• 2. When tender to your liking, remove from heat and let cool. (You can do this one day and refrigerate the gizzards in a zip type bag with the juice from boiling to finish later.) When ready to finish, whisk the egg and milk together in a bowl, set aside. Mix the coating ingredients in a pie plate or other shallow container. Heat the frying oil in a 10 to 12" skillet over medium high heat. (It needs to be hot (375°F) but not smoking)
• 3. Remove the gizzards from the liquid and place in the bowl with the egg mixture. Stir until gizzards are all coated and then remove from egg and dip into crust mixture, making sure they are well coated.
• 4. Carefully place the coated gizzards into the hot oil and turn the temperature down to just above medium. Fry until golden on one side, turn and fry on the other side. (Since they are already cooked, this will not take as long as actually cooking them) Remove to a paper towel lined plate to drain, sprinkle with additional salt if needed. Let cool slightly and serve.

TENDER CHICKEN GIZZARDS RECIPE - (4/5)

Steps:

• Bring 2 liter of Coca Cola to a rolling boil in a large stockpot. Place rinsed gizzards in boiling pot. Bring back to a rolling boil, reduce heat to steady simmer for 35 to 45 minutes. Remove gizzards and drain. Allow to cool for at least 30 minutes. The cooler the better. In the divided flour, mix the seasoning in one half (leaving the other half plain). Beat the eggs well, place the butter in a medium large skillet and heat until hot, while not burning. Take cooled gizzards, dredge each in flour, then egg mixture, then seasoned flour. Place gizzards in the fry pan and cook for 2 to 3 minutes per side, turning occasionally. Remove when golden brown.

FRIED CHICKEN GIZZARDS

Steps:

• Trim excess fat and gristle from chicken gizzards. Rinse under cold running water.
• Place gizzards in a pot of cold water. Bring water and gizzards to a rolling boil; continue to boil for about 15 minutes. Strain gizzards using a colander. Allow to cool.
• Meanwhile, combine the flour, seasoned salt, pepper, and garlic powder in a plastic bag. Shake well to combine.
• Preheat vegetable oil in a skillet with a lid over medium-high heat to 375 degrees F (190 degrees C).
• Thoroughly coat gizzards with flour mixture and shake off excess. Gently lay the coated gizzards in the hot oil. Cook until brown. Reduce heat to medium; cover skillet with lid and cook another 10 minutes. Remove to paper towels to drain.

TENDER CHICKEN GIZZARDS

Steps:

• 1. Bring the coke to a boil in a large pot. Add the gizzards and return to a boil. Then reduce to a steady simmer for 35-45 minutes. Remove the gizzards and drain. NOTE: I didn't use coca-cola, but did use chicken broth, I don't drink sodas.
• 2. Then, put the gizzards into the fridge and give them about 30 minutes so they are totally cold. In fact the colder the better.
• 3. Divide the flours between two shallow bowls and put the multi-spice in the third bowl. Put the plain flour in the first bowl and the beaten egg in the middle bowl.
• 4. roll each gizzard in the first bowl of flour, then the egg, then the seasoned flour. Doing it in order will ensure that the tenders come out right.
• 5. Place the gizzards in the hot butter (watch you don't burn the butter) and saute until golden. Cook 2-3 minutes and drain on a paper towel.
• 6. Serve with sweet and sour sauce or other sauce of your choice. If you don't mind chewing a little, these are very tasty and enjoyable.
• 7. Enjoy!

TENDER CHICKEN GIZZARDS

Steps:

• Bring 2 liters of Coca-Cola to a rolling boil in a large stockpot.
• Place rinsed gizzards in boiling pot.
• Bring back to a rolling boil, reduce heat to steady simmer for 35 to 45 minutes.
• Remove gizzards and drain.
• Allow to cool for at least 30 minutes. The cooler the better.
• In the divided flour, mix the seasoning in one half (leaving the other half plain). Beat the eggs well-- place the butter in a medium-large skillet and heat until hot, while not burning.
• Take cooled gizzards, dredge in flour,egg, then seasoned flour.
• THIS IS THE VERY IMPORTANT PART!
• FLOUR-- EGG-- SEASONED FLOUR-- IN THAT ORDER!
• Place the gizzards in the fry pan and cook for about 2-3 minutes per side, turning occasionally. Remove when golden brown.

SOUTHERN FRIED CHICKEN GIZZARDS

Steps:

• Place the chicken gizzards, celery, onion, bay leaves, and 1 teaspoon of celery salt into a saucepan, and pour in enough water to cover the gizzards by 1 inch. Bring the gizzards to a boil, reduce heat to low, cover, and simmer until tender, about 2 1/2 hours. Pour in more water during simmering, if needed, to keep gizzards covered. Remove the gizzards to a bowl, discard the celery and onion, and reserve the broth.
• Season the gizzards with 1/2 teaspoon of celery salt, the seasoned salt, pepper, Italian seasoning, garlic powder, cumin, and hot sauce, stirring to combine well. Pour 1/3 cup of the reserved broth over the seasoned gizzards, and refrigerate for 30 minutes or more, stirring often. (Save or freeze the remaining broth for another use, if desired.)
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Place the flour in a plastic bag, and pour in the gizzards with their seasoning. Shake the bag to thoroughly coat the gizzards with flour. Gently lower about 1/4 of the gizzards per batch into the hot oil, and fry until golden brown, about 5 minutes per batch. Drain the gizzards on paper towels, and serve hot.

SOUTHWESTERN-STYLE SLOW COOKER CHICKEN GIZZARDS

Steps:

• Trim and discard as much connective tissue from gizzards as possible. Place gizzards in a slow cooker and season with chili powder, cumin, hot sauce, salt, and pepper. Add onion and bell pepper.
• Mix condensed soup and diced tomatoes with chile peppers together in a bowl. Pour over the gizzards.
• Cook on High until fork-tender, 3 to 4 hours. Stir in sour cream and cook for 15 to 20 more minutes.