SOUTHERN FRIED GIZZARDS IN A BUTTERMILK BRINE

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Southern Fried Gizzards in a Buttermilk Brine image

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

Provided by DrGaellon

Categories     Chicken

Time P1DT15m

Yield 4 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 214.2, Fat 3.1, SaturatedFat 1.1, Cholesterol 149.1, Sodium 1292, Carbohydrate 30.4, Fiber 1.2, Sugar 5.4, Protein 15.7

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