how do you soften gizzards

I grew up liking chicken gizzards, so I occasionally have a yearning 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

Fried chicken gizzards are a delicacy in the South, and these are delicious. They fry to a beautiful golden brown. Its almost a little chunky from the Panko crumbs that arent traditional, but very good. Most people think they dont like chicken gizzards because of their chewy, almost tough texture. Boiling them before breading and frying, makes these a little more tender than normal (but still are on the chewy side. Dip these in your favorite sauce or eat them alone. Theyre fantastic! — The Test Kitchen

Trim excess fat or connective tissue if necessary. Marinating:Marinate the gizzards in an acidic liquid like vinegar or citrus juice. This helps to break down the muscle fibers and tenderize the meat. You can add herbs, spices, and other flavorings to the marinade.

Ingredients For pam’s tender fried chicken gizzards

• 1 lb chicken gizzards (or as many as you need)
• water, to cover
• 1 1/2 tsp salt
• 2 to 3 c vegetable oil, for frying
• COATING MIX FOR ABOUT A POUND
• 1/2 c all-purpose flour
• 1/2 c Panko bread crumbs
• 1/4 tsp garlic powder
• 1/2 tsp seasoned salt
• 1/2 – 1 tsp paprika, sweet mild
• 1/4 tsp fresh ground pepper
• 1 lg egg
• 2 – 3 Tbsp milk

How To Make pam’s tender fried chicken gizzards

• 1 Place gizzards into a medium saucepan, and cover with water by about an inch. Add salt and bring to a boil. Lower the heat to medium and boil, covered, until tender. Check after about 45 minutes. If they are not tender, continue to cook in about 15-minute increments, testing after each.
• 2 When tender to your liking, remove from heat and let cool. (You can do this one day and refrigerate the gizzards in a zip type bag with the juice from boiling to finish later.)
• 3 When ready to finish, whisk the egg and milk together in a bowl, set aside.
• 4 Mix the coating ingredients in a pie plate or other shallow container. Heat the frying oil in a 10 to 12″ skillet over medium-high heat. (It needs to be hot – 375°F – but not smoking.)
• 5 Remove the gizzards from the liquid and place them in the bowl with the egg mixture. Stir until gizzards are all coated.
• 6 Dip gizzards into crust mixture, making sure they are well coated.
• 7 Carefully place the coated gizzards into the hot oil and turn the temperature down to just above medium. Fry until golden on one side, turn, and fry on the other side. (Since they are already cooked, this will not take as long as actually cooking them.) Remove to a paper towel-lined plate to drain. Sprinkle with additional salt, if needed. Let cool slightly and serve.
• Last Step: Dont forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And dont forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

After you watch this you will never buy Chicken Gizzards in the restaurant anymore! Very easy recipe

FAQ

Does vinegar tenderize chicken gizzards?

How long to soak gizzards in baking soda?

How do you soften chicken gizzards?

You can soften chicken gizzards by cooking them in boiling water for 30-60 minutes before frying or baking them. Marinating them in vinegar and spices before cooking can also make them more tender. Adding baking soda when boiling gizzards will also make quite a difference.

How to cook soft fried chicken gizzards?

This recipe will show you how to cook the softest deep-fried chicken gizzards: In a large pot, add chicken gizzards. Add enough water to cover the gizzards by 2 inches. Bring the water to a boil. Once the water starts to boil, reduce the heat. Cover the pot with a lid and cook the gizzards covered for 30 minutes.

How do you clean a gizzard?

Start by cutting the gizzard in half lengthwise. Now you can wash the sediment away using your fingers and running water. Once the gizzard is clean, peel away the yellow-tinted lining. Now you’re ready to get cooking! In general, gizzards do best when cooked low and slow, with moist heat.

How do you make gizzards tender?

Baking soda works. Soaked the gizzards overnight and add baking soda to the water the next day for about 1 hour. Drained the water, rinsed them and fry’em up. Oh so tender. I boil mine in crab boil until extremely tender then lightly bread and flash fry. Awesome!!! I tried Gizzard Chef’s method and man were those gizzards tender and good.