Trim and clean the gizzards thoroughly
Remove any tough membranes or connective tissue
Soak in salted water or buttermilk for several hours or overnight
Simmer gently in water or broth before frying or grilling
Cook low and slow until fork-tender
Use a pressure cooker or Instant Pot to shorten tenderizing time
Marinate with acidic ingredients like vinegar, lemon juice, or yogurt
Avoid high heat at the start of cooking
Slice against the grain after cooking
Let them rest briefly before serving