HOW TO COOK CHICKEN GIZZARDS TENDER RECIPES
PAM'S TENDER FRIED CHICKEN GIZZARDS | JUST A PINCH RECIPES
Fried chicken gizzards are a delicacy in the South, and these are delicious. They fry to a beautiful golden brown. It's almost a little chunky from the Panko crumbs that aren't traditional, but very good. Most people think they don't like chicken gizzards because of their chewy, almost tough texture. Boiling them before breading and frying, makes these a little more tender than normal (but still are on the chewy side. Dip these in your favorite sauce or eat them alone. They're fantastic!
Provided by Pam Ellingson @wmnofoz
Categories Chicken
Prep Time 10 minutes
Cook Time 1 hours 20 minutes
Number Of Ingredients 13
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.
TENDER CHICKEN GIZZARDS RECIPE - SOUL.FOOD.COM
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.
Total Time 55 minutes
Prep Time 50 minutes
Cook Time 5 minutes
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 601.4, FatContent 27.7, SaturatedFatContent 16, CholesterolContent 293, SodiumContent 291.2, CarbohydrateContent 73.8, FiberContent 0.8, SugarContent 46.8, ProteinContent 16.1
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