SOUTHERN FRIED GIZZARDS IN A BUTTERMILK BRINE
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
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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Amrita Sunar
[email protected]These gizzards were not good. They were tough and chewy. I would not recommend this recipe.
Hamza Butt
[email protected]I followed the recipe but the gizzards were a little tough. I think I might have overcooked them.
AHMED BAHRM
[email protected]I'm not a huge fan of gizzards, but these were actually pretty good. The brine definitely helped to tenderize them.
David Maes
[email protected]These gizzards were delicious! The brine made them so tender and juicy. I will definitely be making these again.
Smith Naomi
[email protected]I love gizzards and these were some of the best I've ever had. The buttermilk brine really made a difference.
Lovey James
[email protected]These gizzards were so good! I'm not usually a fan of gizzards, but these were cooked perfectly and the seasoning was amazing.
Harriett and cookie
[email protected]I followed the recipe exactly and the gizzards turned out perfect. They were crispy on the outside and tender on the inside. The flavor was amazing.
Chevery Mohammad
[email protected]These gizzards were a hit at my party! Everyone loved them. They were crispy, flavorful, and juicy. I will definitely be making these again.
Asher Palmer
[email protected]I'm always looking for new ways to cook gizzards, and this recipe did not disappoint. The brine made them so juicy and flavorful. I'll definitely be making these again and again.
Jack Graves Jr
[email protected]I've never had fried gizzards before, but these were amazing! The texture was crispy on the outside and tender on the inside. The flavor was spot-on.
Knieam TheDream
[email protected]These gizzards were absolutely delicious! The buttermilk brine really tenderized them and the seasoning was perfect. I will definitely be making these again.