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!
Best Answer
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.