Everyone is always asking us about how to make tender chicken gizzards. The process is not hard but you can easily mess things up to a point that the gizzards will take tenderest meat rubber and bounce like a tennis ball.
There are many different ways to prepare gizzards so that they come out moist and juicy, ready for you to fry, you can chop them up for cornbread dressing or simple eat them straight out the pot. We’ve polled all of our website readers and compiled the very best tips and techniques for you below. Check out what these people have to say and you’ll learn how to make tender chicken gizzards the right way. I keep an eye on them because the booth dries up so you have to keep adding a little more when that happens.
I’ve tried the: slow cooker, coke and buttermilk methods. Then I tried the baking soda method. I soaked them for 1 hour in 1 tablespoon of baking soda and 1 quart of water. Then I drained the water and put one tablespoon of baking soda directly on the gizzards, tossed them really well and let them sit for 30 minutes. The coke and buttermilk didn’t do anything – even though I let them sit overnight. The slow cooker at 5 hours changed the texture and made them mushy.