How to Make Tender Chicken Gizzards

by Tony
(Ypsilanti, MI, USA)

How can I make chicken gizzards tender and moist?

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Tony here's the secret to making moist and tender chicken gizzards.

You fry them like fried chicken and then cook them in a pressure cooker for a few minutes...this will result in juicy, moist and tender chicken gizzards every time.

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Aug 20, 2014
The most tenderest gizzards you will ever eat
by: Gizzard Chef

I have been cooking gizzards for ever, I have boiled them, soaked them, and then I deep fried them. But in order to get the most tenderest gizzards that you will ever eat, soak them in a bowl of water and a teaspoon of baking soda. Be sure not to use too much baking soda because you will ruin them. After soaking for 45 min to 1 hour rinse them well and then season them to your taste and deep fry. These are the best gizzards ever!

Jul 05, 2014
trick to pressure cooking
by: Ken E

Pressure cook for 15 to 20 minutes cool dry them and dip in egg roll them panko and fry until brown, salt and serve.

Sep 18, 2013
all it takes is patience
by: Capt. Jean-Luc Gizzarde

To those who say to boil them for 15 minutes before frying...what is your definition of tender? Just boil them for hours until they're as tender as you like. One hour will make them edible. Five hours will make them "fall off the bone" tender (if they had, you know, bones). A pressure cooker will reduce the time required, but a big pot of boiling water and some good old fashioned patience are my favorite way. A gizzard can get so tender that you can't tell it from thigh meat, and as someone above said, it doesn't take a lick of talent, just patience.

Nov 13, 2012
This is how to make tender gizzards
by: SherryT

You put them in a pot and cover with chicken broth. Add some celery, onion, poultry seasoning, salt and pepper.

Simmer them for at LEAST five hours. You will need to add more liquid as it evaporates.

This is ALL you have to do. They will break apart in your fingers becuase they are so tender.

Now you can bread and fry them if you like. Or just chop up and put into your stuffing, which is what I do most of the time.

This just takes patience; not talent. And, the broth you are left with is excellent to use both in the stuffing (in place of water) and the gravy.

Nov 10, 2012
Roundtree Recipe you would not believe Try them
by: Roundtree's Recipe

You are all WRONG. Trust me on this- buy a liter of Coca Cola slow simmer your gizzards in the cola for about 30 40 min. Until done. Then spice up/ season your gizzards and season flour to your liking then fry in already heated oil for just a minute - enough to get the flour crispy because the gizzards are already tender and cooked before you battered them up.

Dec 10, 2011
how to tenderize chicken gizzards
by: Anonymous

Pressure cook your chicken gizzards for 4 minutes, then batter and fry them.

Nov 24, 2011
this is how to slow slimmer chicken gizzards
by: Anonymous

slow simmer for 3-5 hours,,should tender em up.. then you fry em..

Nov 24, 2011
yum yum gizzards
by: Big E

Okay rookies here is the trick! Slow simmer them gizzards, about 3 hours or longer. Then batter em up and fry em....yum yum

Dec 28, 2010
Best Chicken Gizzards Ever
by: THUGNIT2DEF

For the best gizzards ever, try soaking them in vinegar. Or simmer in vinegar and water till brown. Best to use batter and drop them in the deep fryer til golden. They are already done from the boil. Does not take long for batter to crisp when deep frying. Reheating any food sucks, so eat them up.

Sep 17, 2010
Soft Gizzards
by: Anonymous

I have tried everything! They say to boil them before frying, but I have done that, and it just makes them hard and tough again. So, what I do is I fry them, and then steam them. My whole family does this. I wondered if there was an easier way or faster way. Absolutely not.

Feb 21, 2010
Not convinced
by: twoknee819

Sounds to me like someone does not know what he/she is talking about!

Feb 21, 2010
Gizzards
by: Anonymous

You can boil them for one hour or even more. Let them dry and fry as usual.

Dec 03, 2009
What if...
by: Eileen

What if you don't have a pressure cooker? What else can you do to keep them soft and not tough?

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