You should NEVER discard the hearts, you cook them the same way as the gizzards.
We love gizzards and always trying something different to make them better 'cause always so chewy - the PRESSURE COOKER IS the secret! Tried this recipe after seeing something on a cooking show about a place famous for their gizzards in Michigan that uses the Pressure cooker - so we found this recipe - and they were so amazing! Like eating popcorn - can't get enough - they were so good I'm going back to get more gizzards tomorrow! Thank you for the recipe!
Usually chicken gizzards are chewy, but using the pressure cooker first made them tender! I used a deep fryer and they turned out great! I didn't have any Accent seasoning, so I left out this ingredient. I reduced the salt in the flour mixture (1 1/2 T seemed like too much), but they needed salt - so next time I'll put in the full amount. My dh is the pickiest eater on the planet, and he gave this recipe the ultimate compliment...he said, "This is a KEEP!"<br/>Months later...I bought some Accent seasoning, and it made these even MORE tender. I always make some tartar sauce to have with these. This has become one our favorite meals! Thank you SO much!
Oh goodness, these little gems were delightful. We love gizzards but sometimes they are a bit chewy. This recipe wasn't like that. They were tender and oh so good. Thank you for sharing withus.
I've never been crazy about chicken gizzards...I'm more of a fried chicken heart lover. Even though it was a pain to cut away the fat & gristle, these were quite tender & tasty. This would definitely be my "go to" way of making them.THANKS for sharing!
I bought a pressure cooker about 9 yrs ago to cook chicken gizzards. Trying to find gizzards in Cols., Ohio is not easy but I did find them. The first time I cleaned them and cooked them in chicken broth for 25 mins then fried them to get a good coating. They were sooooo tender! I got hooked on gizzards and livers when the Colonel offered them now I fix them myself. After reading Rose's recipe I can tell that they will be GREAT. Time to get cooking again.
I just got a pressure cooker for Christmas mainly for cooking gizzards. Never had them out of a pressure cooker before but it did tenderize them pretty good. I did have a problem with the breading. Following your directions they looked nothing like the 2nd pic up there ( i wish they did) , but more like the first ( after i used an egg wash). IMO you have to use an egg wash first or even egg wash, flour, egg wash, flour to get the breading some may be looking for. Gotta season with salt and pepper right when they come out of the fryer as well. They are defiantly more tender and the flavors were good.