How to Cook Chicken Hearts Perfectly Every Time: A Complete Guide

Ever stared at a package of chicken hearts in the grocery store and thought “What the heck would I do with these?” You’re not alone! Chicken hearts are one of those underrated cuts that most folks walk right past. But lemme tell you – these little morsels are not only super affordable but packed with flavor when cooked right!

I’ve been experimenting with chicken hearts for years, and I’m excited to share everything I’ve learned about turning these tiny organs into delicious meals that’ll surprise even the skeptical eaters in your family.

What Are Chicken Hearts & Why Should You Try Them?

Chicken hearts have a unique texture that’s tender yet slightly chewy. Their flavor is milder than beef heart but more pronounced than chicken breast. They’re also:

• High in protein
• Low in carbs
• Rich in nutrients like iron, zinc, and B vitamins
• Super affordable (often under $3 per pound)
• Versatile in cooking applications

These little powerhouses make a great gateway to organ meats if you’re curious about expanding your culinary horizons

Where to Find Chicken Hearts

You might be thinking, “Great, but where do I even buy these?” Chicken hearts can be a bit tricky to find at regular grocery stores, but you’ve got options:

• Butcher shops (best for freshness)
• Ethnic markets (Hispanic or Asian stores often carry them)
• Some farmer’s markets
• Online meat delivery services
• Occasionally at well-stocked supermarkets

When buying chicken hearts look for ones that are uniform in size and color. Avoid any with discoloration or a strong odor. For serving size plan on about 1/2 pound per person as a main dish, or less if using as an appetizer.

Prepping Chicken Hearts for Cooking

Before you start cooking, you’ll need to prep your hearts properly:

1. Rinse the hearts under cold water
2. Pat them dry with paper towels
3. Trim off any excess fat, arteries, or tough tissue
4. If desired, cut larger hearts in half (helps them cook more evenly)

This is a perfect time to examine the hearts and remove any remaining ventricles or veins, which have a stringy, white appearance. You can remove these with kitchen scissors or a paring knife.

The Best Ways to Cook Chicken Hearts

Chicken hearts cook VERY quickly – usually in just 5-10 minutes! The key is to avoid overcooking them, which can make them tough and rubbery. Here are my favorite cooking methods:

1. Pan-Frying (My Go-To Method)

This is honestly the quickest and easiest way to cook chicken hearts:

1. Create a marinade with 2 tablespoons olive oil, 1 minced garlic clove, salt, and pepper
2. Marinate the hearts for 30 minutes (or up to several hours in the fridge)
3. Heat 2 tablespoons vegetable oil in a skillet over medium-high heat
4. Add the hearts in a single layer (you should hear a nice sizzle)
5. Cook for 2-4 minutes per side until browned
6. Stir frequently to ensure even cooking
7. Check doneness by slicing one open – it should be a soft pink in the middle

Pro tip: Use vegetable oil rather than olive oil for frying, as olive oil has a lower smoke point and you need high heat to get that perfect sear!

2. Grilling

Perfect for summer cookouts:

1. Soak wooden skewers in warm water for 10-30 minutes (prevents burning)
2. Thread 3-4 hearts onto each skewer, about 1/2 inch apart
3. Season with salt and pepper
4. Grill over medium-high heat for 2-3 minutes per side
5. Look for nice char marks but be careful not to overcook

Grilled chicken hearts are awesome with a simple herb sauce or chimichurri!

3. Baking

Great for cooking larger batches:

1. Preheat oven to 400°F
2. Toss hearts with olive oil and seasonings
3. Arrange in a single layer on a parchment-lined baking sheet
4. Bake for 12-15 minutes, turning halfway through
5. Hearts should be firm but still tender when done

4. Air Frying

If you’ve got an air fryer, give this a try:

1. Toss seasoned hearts with a light spritz of oil
2. Air fry at 380°F for about 8 minutes
3. Shake the basket halfway through cooking
4. The outside should get nice and crispy!

5. Slow Cooking

For super tender hearts:

1. Add seasoned hearts to a slow cooker with 1 cup broth or sauce
2. Cook on low for 3-4 hours until very tender
3. Perfect for making chicken heart stew!

Seasoning Ideas for Chicken Hearts

Chicken hearts have a rich flavor that pairs well with bold seasonings. Here are some of my favorite flavor combos:

Simple & Classic:

• Salt, pepper, garlic powder, paprika

Mediterranean Style:

• Lemon juice, oregano, olive oil, garlic

Asian Inspired:

• Soy sauce, ginger, garlic, sesame oil

Southern Comfort:

• Smoked paprika, garlic, hot sauce, butter

Spicy Kick:

• Cayenne, chipotle peppers, cumin, lime juice

My Favorite Marinade Recipes

Marinating chicken hearts not only adds flavor but helps keep them tender. Try these marinade ideas (30 minutes minimum, but overnight is even better):

Buttermilk Tenderizer

• 1 cup buttermilk
• 2 cloves minced garlic
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika

Citrus Herb

• Juice of 1 lemon
• 3 tablespoons olive oil
• 2 cloves minced garlic
• 1 tablespoon fresh herbs (thyme, rosemary, or oregano)
• Salt and pepper to taste

Soy-Ginger

• 1/4 cup soy sauce
• 1 tablespoon minced ginger
• 2 cloves minced garlic
• 1 tablespoon honey
• 1 teaspoon sesame oil
• Pinch of red pepper flakes

Delicious Ways to Serve Chicken Hearts

Not sure what to do with your cooked chicken hearts? Here are some serving suggestions:

• On skewers as an appetizer with dipping sauce
• Added to stir fries or curry dishes
• As filling for tacos or fajitas with lots of spice
• Mixed into pasta dishes or rice pilaf
• On top of salad greens
• Served over creamy mashed potatoes
• With roasted vegetables
• In hearty soups or stews

Southern-Style Fried Chicken Hearts Recipe

This is my personal favorite way to prepare chicken hearts – crunchy, flavorful, and absolutely addictive!

Ingredients:

• 1 pound chicken hearts, cleaned and trimmed
• 1 cup buttermilk
• 1 egg
• 1 tablespoon hot sauce
• 1 cup all-purpose flour
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Oil for frying
• Grated Parmesan cheese for serving (optional)

Instructions:

1. Combine buttermilk, egg, and hot sauce in a bowl
2. Add chicken hearts and marinate for at least 1 hour (or overnight)
3. Mix flour with all seasonings in a separate bowl
4. Heat oil to 350°F in a heavy-bottomed pot or deep fryer
5. Drain hearts from marinade and dredge in seasoned flour
6. Fry in batches for 6-8 minutes until golden brown and crispy
7. Drain on paper towels
8. While still hot, toss with grated Parmesan and additional smoked paprika if desired
9. Serve immediately with your favorite dipping sauce

Common Questions About Cooking Chicken Hearts

How do I know when chicken hearts are done?
Chicken hearts are fully cooked when they reach an internal temperature of 165°F. When cut open, they should be a soft pink in the middle – not red or bloody, but not gray either.

Can you eat chicken hearts rare?
No! Unlike beef, chicken products should always be cooked to 165°F for food safety. Don’t eat them rare or medium-rare.

Do chicken hearts need to be tenderized?
Not usually – they’re naturally tender, especially when cooked quickly at high heat. However, marinating does help ensure tenderness.

Do chicken hearts taste gamey?
Not really! The flavor is stronger than chicken breast but milder than liver or other organ meats. They’re a great “starter” organ meat if you’re curious.

Can chicken hearts be frozen?
Absolutely! You can freeze raw hearts for 2-3 months. Thaw in the refrigerator before cooking. Cooked hearts can also be frozen for up to 3 months.

Tips for Perfectly Cooked Chicken Hearts Every Time

After years of cooking these little gems, here are my top tips:

• Don’t overcook them! This is the #1 mistake. They get tough and rubbery when overcooked.
• Pat the hearts dry before cooking so they brown properly instead of steaming.
• Cook in a single layer with space between hearts to allow proper browning.
• Season boldly – chicken hearts can handle strong flavors.
• Let them rest for 2-3 minutes after cooking before serving.
• Use a meat thermometer if you’re unsure about doneness. 165°F is perfect!

Why I Love Cooking With Chicken Hearts

I gotta say, chicken hearts have become one of my favorite ingredients to cook with. They’re economical, flavorful, and versatile. Plus, there’s something satisfying about using the whole animal and not letting these nutritious bits go to waste.

Whether you’re an adventurous eater looking to try something new or just trying to stretch your food budget with affordable protein options, chicken hearts deserve a place in your cooking repertoire.

So next time you see those little hearts at the butcher shop or market, grab a pound and give ’em a try! With these cooking techniques in your back pocket, you might just discover your new favorite ingredient.

Do you have a favorite way to prepare chicken hearts? I’d love to hear about it in the comments!