This recipe is for my favorite, foolproof method: Southern-Style Braised & Fried Gizzards. It yields tender bites with a crispy finish.
Main Event:
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1 pound fresh chicken gizzards
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1 quart (4 cups) cold water or low-sodium chicken broth
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1 onion, quartered
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2 bay leaves
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1 teaspoon black peppercorns
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1 teaspoon salt (optional, for the braising liquid)
For the Crispy Coating:
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1 cup buttermilk or whole milk
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1 cup all-purpose flour
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1 teaspoon garlic powder
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1 teaspoon smoked paprika
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1/2 teaspoon cayenne pepper (adjust to your heat preference)
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1 teaspoon coarse black pepper
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1 teaspoon salt
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Oil for frying (like peanut, canola, or avocado oil)
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