The Secret to Tender Chicken Gizzards Every Time! These Chicken Gizzards Actually Taste Good!

Chicken Gizzards have a reputation for being tough, but I will show you have to make them tender and delicious. Once I make them tender, I will show you how to fry the chicken gizzards to perfection!

Ingredients
1-2 lb chicken gizzards
chicken seasoning
bay leaf
thyme, sage, rosemary
salt/ pepper
cajun seasoning
1 eggs
hot sauce
buttermilk
chicken bouillon
flour
1 tsp baking powder

business inquiries: writecamirraskitchen@gmail.com

all right y’all so we going to start cleaning these chicken gazers now this is 3 lbs of chicken gazers I won’t be preparing all of these but I am going to clean them all because I got them on sale for like a dollar a pound and you know they’re already super cheap anyway so if there is like a little bit of fat on the gizzard sometimes I leave it sometimes I remove it however if there is any of this like yellow skin you have to remove this not only does this become tough but that skin don’t even taste good okay this will have you thinking you don’t like chicken gizzard and really chicken gizzards taste like dark meat chicken a lot of times when people say they don’t like chicken gizzards they just haven’t had them prepared properly okay and they haven’t been cleaned properly I’m going to clean the gizzards today with some baking soda you do not clean Foods any foods with baking soda and and vinegar at the same time baking soda is very basic vinegar is acidic and when you add them together you’re basically going to get a neutral pH which is essentially like water which has a pH of seven so by putting them together you’re not going to clean anything at all so use one or the other you can use vinegar instead I’m just going to use baking soda today because baking soda can also have some tenderizing properties see those skins they’re going to come off as you move around your gizzards they’re going to come [Music] off going to rinse them one more time to make sure all the baking soda is removed [Music] I think the best way to tenderized chicken gizzard is with an instant pot now you can do this on the stove but y’all that’s going to take a long time so I’m going to use my instant pot today I am also going to be frying the gizzards but I feel like when you just fry them straight out they have the tendency to be more tough so I’m going to put as many gizzard as I want to cook in my pot then I’m going to season them well I have some chicken Buon some Tony’s Creole seasoning garlic powder powder minced onion this is some chicken seasoning you can use a lot of different kinds but as long as it has garlic powder onion powder and some herbs it can work I’m also going to be putting in some white pepper and a little bit of salt now you can um just season your chicken gizzards before you fry them but I promise you they come out tasting so much better if you cook them in the seasonings chicken gizzard are so tough this is really the longest part of the cook time so this is really going to get that flavor into these tough gizzard as you can see I’m not adding very much water so this is like just enough water to come up to the gizzard honestly I could even have used less but I’m not even going to throw this water out I’m actually going to consume this water cuz it’s full of nutrients I’m also going to put in some herbs this is rosemary thyme and sage and a little regular you know okay so I’m going to pressure cook this for about 20 minutes and then let it natural pressure release for about 10 minutes now I’m going to release the pressure it’s been natural pressure releasing for 11 minutes this smells really delicious but we are going to continue cooking these cuz we’re going to fry them but they are tender just like this I would encourage you guys to like save that broth because I’m telling you that broth is so rich and good for you even though these gizzard are really warm I’m going to go ahead and add just a little bit of Buttermilk this buttermilk is cold so it’s going to help chill them off I’m also going to add some hot sauce I want to add an egg but the egg will definitely cook in the heat so I’m going to wait on that a second I’m going to add more seasoning so a little more Tony and some more garlic powder and I’m also going to use this Cajun seasoning this is different than Tony’s because this one is low sodium going to mix this together then I’m just going to place this at the side while the gizzards cool off a bit so that I can add the egg really you can season your gizzards with whatever you like on fried chicken because this really tastes like dark meat except it’s lower and fat into some Tupperware I’m going to put about a cup of flour and to season it I’m going to use some chicken Buon I don’t put a bunch of herbs and things inside of my flour mix Mi because they will burn in the grease so just a little chicken buan a little salt little pepper baby that’s all you want to put in your flour okay don’t overdo it you know what I am also going to put in some baking powder if you don’t know baking powder really makes your fried um foods have a really crunchy coating so about a teaspoon is good enough and I’m going to shake that up or you know what you could just use self rizing flour because it already has the baking powder in there my gizzards have cooled down enough to not scramble the egg so I’m going to add an egg depending on how many gizzards you have you may want to add two but also if you like doing a double coat you definitely want to add two cuz the eggs really help your binder stay on especially since the gizzards are not raw so you definitely need the egg I am going to um take a few of the gizzards plop them right into my tuffer Weare if a little bit of liquid gets in there no big deal cover it and then give it a really good shape back in the day people used to use the brown paper bag um I don’t have that most stores don’t even have brown paper bags anymore so I like to use this tougher Weare these are well coated but I’m going to shake off any excess because that excess will end up falling into the oil and burning so you don’t want a bunch of extra flour you can kind of press the flower on a bit and then shake off the extra because I like those crunchy bits you know just like when you do Fried Chicken you like those little bits that hang off the side cuz that makes it crunchy and delicious but you definitely don’t want too much extra and my next batch going to add more gizzards to my flour and you can throw a lot of these babies up in here okay cuz these gizzard are little and they coat really easy I will show you what you can do if you do want a double coat though because I know some of you guys like them super duper crunchy and I get it because when you have it as an appetizer that crunchiness is like the best thing especially with like a little dip y’all that’s so good and you see how now there’s a lot of flow sticking together y’all that’s going to give you the best fried anything really okay so now if you want to do a double what you’re going to do is that you will take some of the ones you already did throw them back into that liquid just that liquid that’s at the bottom all right you can mix them around so that they can get more of you know especially that egg on there cuz that egg is what’s going to help it stay okay and then you take them out and TOs some back in for their second coating let me know in the comments are you a single coat or you a double coat when it comes to your gizzard I don’t always go for it because I’m usually trying to do the low carb thing cuz y’all know these carbs begin us out here child but baby if I can do a couple L on M okay and there you go now you got a double coat all right and I’ll show you all how these ones turn out so you can decide which ones you want to do I have a small pot of canola oil heated to about 350 I’m going to drop in my gizzards and allow them to fry until they are golden brown they are going to become crunchy and brown really quickly so baby don’t walk away cuz remember the inside of the gizzard is already cooked cooked we’re just trying to get that crunchy coating how chewy your gizzards are going to be it’s going to be based on how long you cooked them previously if you want them a little bit more chewy you can cook them for less time than I did in the instant pot if you want them to be like a little bit soft and really tender then you can cook them for about the same amount of time as I did now the gizzard that you see coming out now those were the double coated ones they have a really thick crispy coating I like those and the single coat I think they’re both really tasty it’s really up to your preference let me know in the comments if you like your fried gizzard to be more tender or a little bit more chewy you can actually fry gizzards from raw but that’s way too chewy for me baby I’m going to show you guys how I make a dipping sauce for the gizzard fried gizzards are typically served with a sauce so I’m going to combine a little bit of sour cream with some Cy Mayo it’s a little running right now oops okay I also have some ranch seasoning blend I’m using the one from Trader Joe’s some hot sauce got that good old Texas pee a little bit of honey here you would just add salt and pepper to taste the gizzards you see on the left I had already coated those in hot sauce and y’all I’m going to throw some more hot sauce on my other gizzards I love to eat them like this also with what is basically just like a hot sauce Ranch instead of doing the dipping sauce you could just use Ranch you already have pre-made let me know how much you love this recipe I am going to see you next time in cir’s kitchen goodbye and God bless