Pam's Tender Fried Chicken Gizzards
I grew up liking chicken gizzards so I occasionally have a yen for them. I like them tender, but fried golden brown and crispy. It is hard to get those two descriptions at the same time. If you like them too, try my method and see if you can resist eating more than you should. Yum
My Favorite Football Game Food – Todd's Top 5
Chicken Gizzards 1. Melt two cubes of butter in a large pan 2. Add 4/5 pounds of gizzards/hearts. 3. Add two or three cups water to cover the gizzards about 2/3 of the way. 4. Cover so the water is just barely boiling for 5 hours. 5. During cooking add 2 TBSP dried parsley,2 tsp dried garlic,2 TBSP dried onion flakes,salt and pepper, and 1 cup broth. 6. At the end of the five hours should have been reduced so you just have a thick buttery sauce. If not, keep cooking until it thickens
How to Fry Chicken Gizzards and Hearts
The gizzard and heart can yield some of the toughest bites you'll find in a chicken; both organs get a lot of work throughout the life of the bird and won't gracefully reach tenderness when fried without a little coaxing. Relieve them of their marked chewiness with the Southern treatment: a little pounding from the meat mallet and a cultured...