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Ingredients

• For marinade:
• 1 pound chicken gizzards
• 1 small onion, chopped coarsely
• approximately 1 1/2 cups buttermilk
• For frying:
• 1 1/2 to 2 quarts oil
• 1 cup all-purpose flour
• 2 teaspoons salt, or to taste
• 1 teaspoon cayenne pepper, or to taste
• 1 egg, beaten
• For stewing:
• 1 pound chicken gizzards
• 3 cloves garlic
• 1 small onion, halved
• 1 small carrot
• 1 bay leaf
• Herbs of your choice, such as thyme and majoram
• For frying:
• 1 1/2 to 2 quarts oil
• 1 cup all-purpose flour
• 2 teaspoons salt, or to taste
• 1 teaspoon cayenne pepper, or to taste
• 1 egg, beaten

Description

Serious Eats