The Nasty Bits: Southern Fried Gizzards

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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:

3 cloves garlic

1 small onion, halved

1 small carrot

1 bay leaf

Herbs of your choice, such as thyme and majoram

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