Chicken Gizzards Al A Dena Recipes

CHICKEN GIZZARDS

Steps:

• Place gizzards in a saucepan with enough water to cover by 1 inch. Bring to a boil over medium heat, cover, and cook for 1 1/2 hours. Drain and chop into bite size pieces.
• Melt butter in a large skillet over medium-high heat. Fry gizzards in butter for about 15 minutes. Season with salt and pepper to taste.

BRAZILIAN-STYLE CHICKEN GIZZARDS

Steps:

• Wash gizzards in water and remove any fat or yellow tissue you can see. Cut each gizzard into 4 parts.
• Put gizzards in a pan of cold water and bring to a boil. Boil for 2 minutes. Drain, rinse in cold water, and drain again.
• Heat oil in a skillet over medium heat. Add onion and cook until transparent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add gizzards, salt, and pepper; saute for 2 to 4 minutes. Add wine, 1 cup water, and tomatoes; cover and cook for 1 hour, adding more water as needed.
• Uncover, reduce heat to low, and cook until tender, 30 more minutes.
• Meanwhile, cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels.
• Stir bacon into the gizzards and add parsley and chives before serving.

TENDER CHICKEN GIZZARDS

Steps:

• Bring 2 liters of Coca-Cola to a rolling boil in a large stockpot.
• Place rinsed gizzards in boiling pot.
• Bring back to a rolling boil, reduce heat to steady simmer for 35 to 45 minutes.
• Remove gizzards and drain.
• Allow to cool for at least 30 minutes. The cooler the better.
• 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.
• Take cooled gizzards, dredge in flour,egg, then seasoned flour.
• THIS IS THE VERY IMPORTANT PART!
• FLOUR-- EGG-- SEASONED FLOUR-- IN THAT ORDER!
• Place the gizzards in the fry pan and cook for about 2-3 minutes per side, turning occasionally. Remove when golden brown.

MY MISSISSIPPI BOY'S DEEP FRIED CHICKEN GIZZARDS

Steps:

• marinate chicken gizzards in ingredients 2-4 for 8-12 hours.** i prefer overnight, the buttermilk will help tenderize the gizzards**
• drain chicken livers. in a mixing combine all the breading ingredients. place breader in in mixing bowl or bag. bread chicken gizzards...make sure you coat the gizzards evenly
• heat deep fryer to 320 degrees. deep fry for 4-6 minutes or until golden brown. gizzards cook fast. drain on paper towels
• plate up and serve with your favorite hot sauce! **if you wish, you can simmer the chicken gizzards in some water with a little salt, garlic powder & hot sauce for 10-15 minutes. cool, bread then fry**

TENDER CHICKEN GIZZARDS

Steps:

• 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.
• Enjoy!