Southern Fried Gizzards in a Buttermilk Brine

Name: Southern Fried Gizzards in a Buttermilk Brine
Prep time: 24 h
Cook time: 15 min
Total time: 24 h 15 min
Yield: 4 serving(s)
Ingredients: 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 Lawry's Seasoned Salt or 1 teaspoon onion powder; 1 egg, beaten

Submitted 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"

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Ready In:: 24hrs 15mins
Ingredients:: 8
Serves:: 4

ingredients

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 1 teaspoon Lawry's Seasoned Salt or 1 teaspoon onion powder
1 egg, beaten

directions

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.

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RECIPE SUBMITTED BY

DrGaellon

New Rochelle, 0

I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!

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