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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Keira Brandt
[email protected]These gizzards were amazing! The buttermilk brine made them so tender and flavorful. I'll definitely be making these again.
MD Alomgir Kobir
[email protected]These gizzards were absolutely delicious! I followed the recipe exactly and they turned out perfectly. The buttermilk brine made them so tender and juicy, and the seasoned flour coating gave them a perfect crispy crust. I'll definitely be making thes
Zohaib Abbasi
[email protected]I'm not sure what I did wrong, but my gizzards turned out tough and chewy. I think I might have cooked them for too long.
Hassan Tariq
[email protected]These gizzards were so easy to make and they turned out perfectly. I loved the crispy coating and the tender meat. I'll definitely be making these again.
ahmadarshad Durani
[email protected]I'm a big fan of gizzards and this recipe is one of my favorites. The gizzards are always crispy on the outside and tender on the inside. The buttermilk brine adds a lot of flavor. I highly recommend this recipe.
Michael Seery
[email protected]This recipe was a bit too spicy for me. I think I'll use less cayenne pepper next time.
Kanon Ks
[email protected]These gizzards were delicious! The buttermilk brine made them so tender and juicy. I loved the crispy coating. I'll definitely be making these again.
Zulifqar Ali
[email protected]I've never had gizzards before, but I thought I'd give this recipe a try. They were actually really good! The buttermilk brine made them very tender and the seasoned flour coating gave them a nice flavor. I'll definitely be making these again.
Alice Takomana
[email protected]I love gizzards and this recipe did not disappoint. The gizzards were crispy on the outside and tender on the inside. The buttermilk brine added a lot of flavor. I'll definitely be making these again.
Latif official
[email protected]These gizzards were a bit too greasy for my taste. I think I'll try using less oil next time.
Muhammad Ahmad Makhan Gujjar
[email protected]I'm not a huge fan of gizzards, but I thought I'd give this recipe a try. I was pleasantly surprised! The gizzards were actually really good. The buttermilk brine made them very tender and the seasoned flour coating gave them a nice flavor.
Hamza Gulzar
[email protected]These gizzards were so easy to make and they turned out perfectly. I loved the crispy coating and the tender meat. I'll definitely be making these again.
Paul Mennie
[email protected]Not bad! The gizzards were a bit chewy, but the flavor was good. I think I'll try cooking them for a little less time next time.
Maimi Providence
[email protected]I was a bit hesitant to try gizzards, but I'm so glad I did. These were amazing! The buttermilk brine really made a difference. I'll definitely be making these again.
DRAGON
[email protected]These gizzards were a hit at my party! Everyone loved them. They were so crispy and flavorful. I'll definitely be making them again.
Socorro Estrada
[email protected]I've tried a lot of fried gizzard recipes, but this one is by far the best. The secret is definitely in the buttermilk brine. It makes the gizzards so flavorful and moist.
anjar ali
[email protected]These fried gizzards were absolutely delicious! The buttermilk brine made them so tender and juicy, and the seasoned flour coating gave them a perfect crispy crust. I'll definitely be making these again soon.