Recipe by DrGaellon
The buttermilk softens the gizzards and makes them more tender, but they still retain some of the chewiness and gaminess one expects from offal meats. Adapted from a recipe by Chichi Wang at Serious Eats. http://tinyurl.com/lsx3vw
- 1 lb chicken gizzard
- 1 small onion, chopped coarsely
- 1 1⁄2 cups buttermilk, approximately
- 1 cup all-purpose flour
- 2 teaspoons salt (to taste)
- 1 teaspoon cayenne pepper (to taste)
- 1 teaspoon Old Bay Seasoning or 1 teaspoon Lawry's Seasoned Salt or 1 teaspoon onion powder
- 1 egg, beaten
Directions See How It's Made
- In a bowl, combine gizzards and onions. Pour over enough buttermilk to cover. Cover and refrigerate at least 8 hours (24 is better), or up to 2 days.
- Drain gizzards in a colander, allowing any excess buttermilk to drip away. Cut gizzards into 1/2" chunks, working around any gristle or tendons.
- Combine flour with salt, cayenne and seasoning. Beat egg in a small bowl.
- In a pot or deep skillet, heat 1 1/2 to 2 quarts of vegetable oil to 350°F Dip each piece of gizzard in egg, then in flour. Be sure to coat them well or the coating will not be crisp.
- Place coated gizzard pieces into oil and cook 2-3 minutes until golden brown and crisp. Drain on a rack. Serve immediately.