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There is a local place that cooks amazing fried chicken gizzards. Somehow they are really tender, and yet the breading on them is still crispy. Every time I try to make them they turn out extremely chewy. What could their secret possibly be?

I have tried getting really fresh (never frozen) gizzards from local farms, but I still can't cook them right!

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I tried boiling the gizzards as directed from few an they still cam out tough an chewy after frying.... somehow , I was wandering if the tendons were the problem they stay chewy –  user10506 Jun 7 '12 at 2:26

5 Answers 5

According to my grandmother, chicken gizzards should be parboiled before being breaded for frying. She suggests a 10- to 15-minute parboil (clean your gizzards, put them in a pot, fill the pot with cold water until the gizzards are just covered, and time the parboil from the moment you achieve a hard boil). She also suggests thoroughly cooling and drying the gizzards before breading them.

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In order to get them tender as most restaurants, you would need a pressure cooker that will get them even more tender than boiling; also, braising then simmering works well.

After you either pressure cook, boil, or braise, I recommend cooling them in buttermilk for at least 2 hours; adding a little vinegar to the whole milk works. The milk and the vinegar will help break down some of the tough tissues, and pull out some of the gamy taste that things like gizzard, heart and other organs have.

Next, make your breaded seasoning, and toss them in breading and fry; 350° F is optimal frying temperature for almost everything.

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My grandmother swore by the buttermilk soak, so it warms my heart to see it as an answer here at Cooking.SE. –  wanderingscribe May 8 '12 at 21:07
    
Could anything be used a substitute for buttermilk? Heavy cream? –  mdegges May 12 at 3:55
    
@mdeggas - cream + vinegar. The tenderizing magic in buttermilk is its' slightly acid pH –  Graham T Oct 27 at 16:25

Chicken gizzards are pretty tough, and unless prepared correctly will almost certainly turn out a little 'chewy' My advise would be to use a combination of marinading and simmering in water for before coating in the crumb and frying.

For the marinade you can choose whichever ingredients you feel comfortable with, but as an idea, use salt, pepper, perhaps a herb mix, minced garlic, chilli sauce or soy sauce etc. You can marinade before or after simmering, I believe after is better.

To simmer, place gizzards in a pan and cover with cold water make sure the water is a least 2 to 3cm above the gizzards. Add an onion and bay leaf. Bring the water to a boil then cover and simmer for 2 to 2 and half hours. Add more hot water if needed. Once done, let cool slightly, add to the marinade and refrigerate for about an hour. At this point you're ready to fry.

Coat the gizzards in whichever bread mix you choose by shaking together in a sealed plastic bag. then fry in plenty of hot oil, in small batches.

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Make a stock as the one used for the risotto with saffron (but you can omit the saffron). Put the gizzards in the pan and pour some broth in it. Cover the pan and cook over a low heat; add broth when needed.

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The only true way to make tenderized deep fried battered gizzards is to steam them first before batter frying. Boiling only partially tenderizes and gives them an unpleasant texture. I added full recipe below. When these are ready,Dip these tender batter fried Gizzards into hot sauce and or Bulls eye bbq. Nothing is as good as battered tender gizzards, You should fry some chicken livers with them.

UPDATE: Sorry I didn't give full directions, the question was asked how to tenderize deep fried gizzards? My answer was (Steam them) Someone asked recipe and cook times, So I will update this response. Best batter for these is called Mies flour batter, I order mine from a company in Wisconsin. It's the best gizzard batter with browning agents, but they sell this batter in bulk normally or to restaurants, but if you ask special they sold to me by the case.

Cooking and prep:

           to fry 3-4 wet lbs gizzards

Batter= meise flour- it has browning agents and flavor enhancers.

Thaw the gizzards, then marinate them, (THIS MARINADE WILL BE WASHED OFF, NO WORRIES THE TOMATO AND VINEGAR YOU WONT TASTE) Take 2 cups of vinegar and 1 cup tomato juice and add 1/2 teaspoon Paprika and 1/2 teaspoon garlic powder then toss a few bay leaves into the ziplock bag with the marinade and refrigerate 30 hours or more, The vinegar and tomato juice break down the toughness, and the bay leaves take out the unwanted game flavors. Strain the gizzards and rinse with cold water, and place in your household steamer if you have one, if not get one, there awesome to tenderize anything. Now steam them 15-35 minutes depending on your steamer, and rinse with cold water in your strainer again as soon as tender, test one every 15 minutes for perfection, Add a prebatter in a bowel with a cup of water and 1/4 cup or so of meise batter with some more Paprika just thick enough to make the gizards realy sticky before you dip into the dry batter or shake in a bag of drye meice. while you get 2 pots of oil heated to 400 degrees.When oil is ready, place gizzards in a lidded bucket or bag with your dry batter only after your oil has reached 400 degrees, shake into the batter, and drop as many as your oil pot fits without cramming them in to thick, give them room to cook, let cook 3-4 minutes only in the 1rst pot, then pull out and switch them quickly into the other pot that's still 400 degrees because the 1rst pot dropped temperature from adding the cool gizzards in, Now in your second pot that you moved the gizzards to brown them fast, cook only 5 more minutes or until light golden brown because they are allready fully cooked in the steamer, Don't overcook, these need to frye in 400 degrees to brown fast. Pull them and dump them out on fresh slices of bread to sop up the oil, and dip them in Bullsey/ or SWEET BABY RAY bbq and or your favorite hot sauce. I make my own homemade BBQ'S but i'm not telling my secret recipes on everything. You can improvise a strong dark ale beer instead of water if you prefer, (never ever make a batter with light beer, as it will give only an aluminum like taste, If you only have light beer to cook with, your best off using water instead. I prefer Tabasco as my hot sauce, but that's to hot for some people, So I recommend the cheap old Louisiana or red hot weaker hot sauces. Now you have mastered perfect delicious deep fried tender melt in your mouth crispy deep fried gizzards, If you have a pressure fryer even better, but make do with what you have. Most people will not believe they were gizzards after they taste how tender and delicious. They will argue that its the best chicken nuggets they ever had, saying no way these are gizzards if you cooked these correctly, if oil temp is to low, and you overcook before browning, they will be chewy, So follow the directions if you want them perfect. Also you should choose a good liquid creamy Shortening or lard, the more fattening the better, Beef lard from your local meet locker will make the best, or partially, not fully but partially hydrogenated liquid shortening or partial hydrogenated soybean oil is the best if you mix with the lard. It's dirt cheap and creates the best homemade lard mix creamy liquid shortening, But good luck finding it unless you own a potato chip factory or a large food industry because its not healthy food ratings, but will make any batter taste good and make the best french fries you will ever dream of.That oil will even prevent soggy batter, you can put your chicken left overs in fridge and still crispy the next day with partially hydrogenated soybean oil or shortening. Even a mix of beef lard and partially hydrogenated oil. Anyway if your a health nut looking for healthy stuff, you wont be searching for fried chicken recipes.How often do you rely fry gizzards anyway, enjoy..... you only live once!

Tad

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What does this answer add that other answers have not already pointed out? –  Aaronut Mar 18 '12 at 19:33
    
@Aaronut, "steam cook". None of the other answers (unless one's been deleted between you commenting and now) mention steaming =) –  Rob Apr 19 '12 at 12:17
    
@Rob: It doesn't bother to explain why steam cooking them is useful or necessary or what the outcome would be, nor does it say anything specific about what that would imply (for example, how long?), and the "batter and fry" has been posted in all of the other answers. The question was asking for facts, not favourites. –  Aaronut Apr 19 '12 at 17:05
    
Thank's Rob, I SEEN YOU UNDERSTAND THE DIFFERENCE BETWEEN STEAMING AND BOILING. I don't think Aaronut understood the answer or question, Anyway I updated and gave the full recipe and detailed instructions. –  Tad Jul 16 '13 at 20:24
    
@Aaronut Like Rob stated The question was on how to tenderize deep fried gizzards. The answer I gave is steaming them first witch was not pointed out by anyone, and is not the same as boiling. However since you complained about my friendly post and advice, I now updated with full instructions that anyone can understand! –  Tad Jul 16 '13 at 20:28

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