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.

★★★★★ 2 votes
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

How to Make Tender Chicken Gizzards


  • 1Bring 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.
  • 2Then, put the gizzards into the fridge and give them about 30 minutes so they are totally cold. In fact the colder the better.
  • 3Divide 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.
  • 4roll 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.
  • 5Place 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.
  • 6Serve 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.
  • 7Enjoy!

Printable Recipe Card

About Tender Chicken Gizzards

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