Best Tender Chicken Gizzards Recipes

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

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.

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 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.

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.