“Hand me down my walking cane. Hand me down my hat” is the beginning of the Spinners song “Rubber Band Man,” and improperly cooked chicken gizzards are as tough as rubber bands.  So when Sally at Rainbow Acres Farm challenged me to make them more tender, I failed.  On my second try, I figured out that thin is in.  I also figured out some prep was needed.

Two things I did: I simmered them for 90 minutes.  Then I did something unexpected; I sliced them like a steak against the grain and removed all the rubbery tissue.  What a difference! That made them more tender.  Then putting a good crispy fry on them amped up the flavor, so you can pop them like a snack.

1 pound chicken gizzards (I got mine from Rainbow Acres Farm)

1 1/2 cups rice flour, separated

1 teaspoon Old Bay seasoning

2 teaspoons Chinese 5 spice

2 12-ounce cans ginger ale

8 ounces water

8 ounces hoisin sauce plus 3 tablespoons water

Wok

Oil for cooking.

In a sauce pan, add 1 12-ounce can ginger ale, 8 ounces of water, and the chicken gizzards.

Simmer for 90 minutes.

Let cool for 15 minutes.

In a pie pan, add one cup rice flour, 5 spice and Old Bay; mix.

Add remaining ginger ale and mix well.

In a second bowl,  add remaining rice flour.

Slice gizzards into 1/2 inch-wide pieces and remove the connective tissue.

Heat 1/4 inch oil in wok to medium.

Roll gizzards in rice flour.

Dip in batter.

Gently place in oil.

Let cook for three minutes then turn over with a fork. Cook for an additional two minutes.

Fry all gizzards.

In a microwave-safe bowl, place hoisin and water; microwave for 40 seconds then stir.

Top gizzards.