1 pound chicken gizzards

1 small onion, chopped coarsely

approximately 1 1/2 cups buttermilk

1 1/2 to 2 quarts oil

1 cup all-purpose flour

2 teaspoons salt

1 teaspoon cayenne pepper

1 egg, beaten

Directions :

Place the gizzards in a bowl with the onions and pour enough buttermilk into the bowl to cover the contents entirely.

Put the gizzards in a refrigerator. Let set for a few hours preferably 8 hours.

Drain the buttermilk away and pat the gizzards dry with kitchen roll.

Clean them from sinews etc; and cut to about a quarter inch.

Mix the flour with the salt, cayenne pepper, and seasonings. Have the beaten egg ready.

Dip each piece fully coating. Heat oil to 350 Degrees Celcius in a fryer.

Place the gizzards in the oil for two to three minutes.