Prep 24 hrs
Cook 15 mins
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
- 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.