Buttermilk Fried Chicken Gizzards

 

1 pound chicken gizzards, rinsed

2 cups buttermilk

2 stalks celery, cut into chunks

1 onion, cut into chunks

2 bay leaves

2 teaspoons celery salt, divided

Kosher salt & fresh ground pepper, to taste

1 teaspoon Old Bay

1 teaspoon garlic powder

1 teaspoon ground cumin

A few dashes of Louisiana-style hot sauce (I like Crystal)

3 cups oil for deep frying

1 cup all-purpose flour

 

Place the gizzards in a bowl and pour in the buttermilk. Let the gizzards soak in the fridge for 1 hour.

After soaking, drain the gizzards in a colander and place the gizzards, celery, onion, bay leaves, and 1 teaspoon of celery salt into a saucepan, and pour in enough water to cover the gizzards by 1 inch. Bring the gizzards to a boil, reduce heat to low, cover, and simmer until tender (up to 2 hours) Pour in more water during simmering, if needed, to keep gizzards covered. Remove the gizzards to a bowl, discard the celery and onion, and reserve the broth.

Season the gizzards with 1/2 teaspoon of celery salt, Kosher salt & pepper, Old Bay seasoning, garlic powder, cumin, and hot sauce, stirring to combine well. Pour 1/3 cup of the reserved broth over the seasoned gizzards, and refrigerate for 30 minutes or more, stirring often.

Heat oil in a deep-fryer or large cast iron skillet to 375 degrees.

Place the flour in a plastic or paper bag, drain the gizzards well and pour in the gizzards with their seasoning. Shake the bag to thoroughly coat the gizzards with flour. Gently lower about 1/4 of the gizzards per batch into the hot oil, and fry until golden brown, about 5 minutes per batch. Drain the gizzards on paper towels, and serve hot with your favorite dipping sauce or remoulade.