Southern Fried Gizzards In A Buttermilk Brine

Total Time: 24 hrs 15 mins
Preparation Time: 24 hrs
Cook Time: 15 mins

Ingredients

• Servings: 4


• 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

Recipe

• 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 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 combine flour with salt, cayenne and seasoning. beat egg in a small bowl.


• 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 place coated gizzard pieces into oil and cook 2-3 minutes until golden brown and crisp. drain on a rack. serve immediately.