Tender Chicken Gizzards

• 1 -2 lb chicken gizzard (rinsed)
• 1 -2 cup flour (divided)
• 2 liters Coca-Cola
• 3 eggs
• 1/2 cup real butter
• 1 -2 teaspoon of multi spice seasoning (I prefer Mortons Natures Seasons for this)

1. Bring 2 liters of Coca-Cola to a rolling boil in a large stockpot.
2. Place rinsed gizzards in boiling pot.
3. Bring back to a rolling boil, reduce heat to steady simmer for 35 to 45 minutes.
4. Remove gizzards and drain.
5. Allow to cool for at least 30 minutes. The cooler the better.
6. In the divided flour, mix the seasoning in one half (leaving the other half plain). Beat the eggs well-- place the butter in a medium-large skillet and heat until hot, while not burning.
7. Take cooled gizzards, dredge in flour,egg, then seasoned flour.
8. THIS IS THE VERY IMPORTANT PART!
9. FLOUR-- EGG-- SEASONED FLOUR-- IN THAT ORDER!
10. Place the gizzards in the fry pan and cook for about 2-3 minutes per side, turning occasionally. Remove when golden brown.

chicken, flour, liters, eggs, butter, multi spice seasoning

Taken from www.food.com/recipe/tender-chicken-gizzards-109934 (may not work)