© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Chichi Wang, Serious Eats
For the marinade:
1 pound chicken gizzards
1 small onion, chopped coarsely
approximately 1½ cups buttermilk
1½ to 2 quarts oil
1 cup all-purpose flour
2 teaspoons salt, or to taste
1 teaspoon cayenne pepper, or to taste
1 teaspoon Old Bay, Lawry's seasoning salt, or onion powder
1 egg, beaten
Place the gizzards in a bowl with the onions and pour enough buttermilk into the bowl to cover the contents entirely. Refrigerate the gizzards for 8 hours, or preferably for 24 hours. The gizzards will hold in the buttermilk for up to 2 days.
When you are ready to fry, remove the gizzards from the buttermilk and drain them in a colander. They do not have to be impeccably dry, just drained of the excess buttermilk. Cut the gizzards into ¼-inch to ½-inch chunks, working around and discarding any excess sinew or tendon.
Mix the flour with the salt, cayenne pepper, and seasonings. Have the beaten egg ready.
To fry, Heat the oil to 350°F. When ready to fry, dip each piece of gizzard in the egg, and then dredge well in the flour. The gizzards must be coated very well or else the batter will not be crisp. Slip the gizzards into the hot oil and fry for 2 to 3 minutes, until golden brown and crisp. Drain over a rack to get rid of the excess oil. Serve immediately, accompanied by grits and collards for the full Southern experience.