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    You are in: Home / Recipes / Southern Fried Gizzards in a Buttermilk Brine Recipe
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    Southern Fried Gizzards in a Buttermilk Brine

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 15 mins

    24 hrs

    15 mins

    DrGaellon's Note:

    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.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      Drain gizzards in a colander, allowing any excess buttermilk to drip away. Cut gizzards into 1/2" chunks, working around any gristle or tendons.
    3. 3
      Combine flour with salt, cayenne and seasoning. Beat egg in a small bowl.
    4. 4
      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.
    5. 5
      Place coated gizzard pieces into oil and cook 2-3 minutes until golden brown and crisp. Drain on a rack. Serve immediately.

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    Nutritional Facts for Southern Fried Gizzards in a Buttermilk Brine

    Serving Size: 1 (181 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 214.1
    Calories from Fat 28
    Total Fat 3.1 g
    Saturated Fat 1.1 g
    Cholesterol 149.0 mg
    Sodium 1291.9 mg
    Total Carbohydrate 30.3 g
    Dietary Fiber 1.2 g
    Sugars 5.3 g
    Protein 15.6 g

    The following items or measurements are not included:

    Old Bay Seasoning

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