Southern Fried Gizzards in a Buttermilk Brine

Ingredients

• 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 Lawry's Seasoned Salt or onion powder
• 1 egg, beaten

Directions

1. 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. 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. 3

   Combine flour with salt, cayenne and seasoning. Beat egg in a small bowl.

4. 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. 5

   Place coated gizzard pieces into oil and cook 2-3 minutes until golden brown and crisp. Drain on a rack. Serve immediately.