Best 4 Tender Chicken Gizzards Recipes

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Chicken gizzards, while often overlooked, can be transformed into a delicious and tender dish with the right preparation. These bite-sized morsels are packed with flavor and nutrients, making them a great addition to any meal.

This article provides a collection of recipes that showcase the versatility of chicken gizzards. From classic Southern-style fried gizzards to flavorful Asian stir-fries, these recipes offer a range of options to suit diverse palates. Each recipe includes detailed instructions and helpful tips to ensure the gizzards are cooked to perfection, resulting in a tender and delectable dish.

Whether you're a seasoned cook or just starting out, this article has something for everyone. Discover new ways to enjoy this underappreciated ingredient and elevate your culinary skills with these mouthwatering chicken gizzard recipes.

Check out the recipes below so you can choose the best recipe for yourself!

PAM'S TENDER FRIED CHICKEN GIZZARDS



Pam's Tender Fried Chicken Gizzards image

I grew up liking chicken gizzards so I occasionally have a yen for them. I like them tender, but fried golden brown and crispy. It is hard to get those two descriptions at the same time. If you like them too, try my method and see if you can resist eating more than you should. Yum

Provided by Pam Ellingson

Categories     Other Main Dishes

Time 1h30m

Number Of Ingredients 13

1 lb chicken gizzards ( or as many as you need)
water to cover
1 1/2 tsp salt
2 to 3 c vegetable oil for frying
COATING MIX FOR ABOUT A POUND
1/2 c flour
1/2 c panko bread crumbs
1/4 tsp garlic powder
1/2 tsp seasoned salt
1/2 to 1 tsp paprika, sweet mild
1/4 tsp fresh ground pepper
1 egg
2 to 3 Tbsp milk

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



Tender Chicken Gizzards image

Mom made this for us kids and it became something that was requested. Hard to believe, an organ meat that my mother turned into what we, as kids, considered delectable.

Provided by Joe Bob Mac

Categories     < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 6

1 -2 lb chicken gizzard (rinsed)
1 -2 cup flour (divided)
2 liters Coca-Cola
3 eggs
1/2 cup real butter
1 -2 teaspoon of multi spice seasoning (I prefer Mortons Natures Seasons for this)

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



Tender Chicken Gizzards image

I don't know about you, but I always loved the chicken gizzard. This takes a fair bit of time to prepare, but if you're a gizzard lover you will enjoy these regardless. I served mine with some sweet and sour sauce on the side. I found these still retained some of their chewiness, so don't expect them to be really tender.

Provided by Jo Zimny

Categories     Poultry Appetizers

Time 50m

Number Of Ingredients 6

1-2 lb chicken gizzards, rinse them off
1-2 c flour, divided
2 l coca-cola
3 large eggs, beaten
1/2 c real butter
1-2 tsp multi-spice seasoning

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)



Tender Chicken Gizzards Recipe - (4/5) image

Provided by á-49759

Number Of Ingredients 6

1 1/2 pounds chicken gizzards, rinsed
1 1/2 cups flour, divided
2 liters Coca-Cola
3 eggs
1/2 cup real butter
1 1/2 teaspoons of multi spice seasoning, Mortens

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.

Tips:

  • To ensure tender gizzards, soak them in milk or buttermilk for at least 30 minutes before cooking.
  • Use a variety of spices and seasonings to enhance the flavor of the gizzards. Garlic, onion, paprika, and chili powder are all great options.
  • Cook the gizzards over medium heat until they are cooked through. Overcooking will make them tough.
  • Serve the gizzards with your favorite sides, such as mashed potatoes, rice, or vegetables.

Conclusion:

Chicken gizzards are a delicious and versatile ingredient that can be used in a variety of dishes. By following the tips in this article, you can cook tender and flavorful gizzards that everyone will enjoy. So next time you're looking for a new and exciting way to prepare chicken, give gizzards a try. You won't be disappointed!

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