Tender Chicken Gizzards

Jo Zimny


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.

pinch tips: How to Carve a Whole Chicken





50 Min


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

Directions Step-By-Step

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.
Then, put the gizzards into the fridge and give them about 30 minutes so they are totally cold. In fact the colder the better.
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.
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.
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.
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.

About this Recipe

Course/Dish: Chicken, Poultry Appetizers
Hashtag: #gizzards