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Submitted by: Leandra Karamas

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Ok Joe Bob Jim Joe or who ever this recipe belongs to . I am going to try it tonight and I will be back with my After thoughts later:~) This was the first one that pooped up and I went for it cause it sounded like it just might make them tender that way another way and this is for Any Meat, The Slower you cook it will make your meat tender I always cook my Deer meat SLOW! Well I shall return. Lee.

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Submitted by: Anonymous

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I usually use the recipe below to prepared some of the best tasting, tender chicken gizzard you'll ever taste. Tender Chicken Gizzards Recipe #109934 by Joe Bob Mac 55 min | 50 min prep SERVES 4 * 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 Mortens Natures Seasons for this) 1. Bring 2 liters 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, then seasoned flour. 8. THIS IS THE VERY IMPORTANT PART! 9. FLOUR-- EGG-- SEASONED FLOUR-- IN THAT ORDER! 10. Place the gizzards in the fry pan and cook for about 2-3 minutes per side, turning occasionally. Remove when golden brown. © 2009 Recipezaar. All Rights Reserved.

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