CHIKEN TENDER RECIPES

Steps:

• 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. If they are not tender, continue to cook in about 15-minute increments, testing after each.
• 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.)
• Remove the gizzards from the liquid and place them in the bowl with the egg mixture. Stir until gizzards are all coated.
• Dip gizzards into crust mixture, making sure they are well coated.
• 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.

Steps:

• Add warmed broth, chicken, butter and soup to the Instant Pot, in that order. Do not stir.
• Secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 10 minutes.
• When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
• Carefully remove the chicken from the pot to a cutting board and shred.
• Meanwhile, rinse the inside of the lid with cold water. Add the noodles to the pot and stir to mix, then secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
• When the time is up, let the pressure naturally release for 5 minutes, then perform a controlled release of the remaining pressure, watching out for any starchy spray.
• Return the chicken to the pot and stir to combine. Serve hot topped with chopped italian parsley and fresh cracked pepper (optional).