Directions
In a medium bowl, soak the chicken gizzards in the buttermilk and kosher salt for 15 minutes. Using a slotted spoon, transfer the gizzards to a sheet pan.
In a small bowl, mix the garlic powder, onion powder, seasoned salt, paprika, and cayenne pepper. Sprinkle this seasoning over the gizzards, cover the sheet pan with plastic wrap, and refrigerate the gizzards for 1 hour.
Wash the potatoes. With the skin on, cut the potatoes lengthwise into ½-inch-thick fries. Place the cut potatoes into a large bowl of cold water, cover, and refrigerate for 1 hour.
Place the flour in a shallow dish. Remove the gizzards from the refrigerator and dredge them in the flour, then shake off any excess flour and set aside; reserve the dredging flour.
Fill a large cast-iron skillet with ½ inch of vegetable oil and heat to 350 degrees F. Fry the chicken gizzards in batches, turning them often until they are golden brown on all sides, 5 to 8 minutes. Use a slotted spoon to transfer gizzards to a paper-towel-lined tray.
Reduce the oven temperature to 325 degrees F.
Pour off the oil and drippings from the skillet, leaving about 4 tablespoons oil remaining. Over medium heat, add the onions, garlic, shredded carrots, and celery to the drippings and cook for 5 minutes. Whisk in the leftover dredging flour and cook for 2 minutes, stirring continuously. Pour in 2 cups hot water and continue to stir for 5 minutes, or until the mixture thickens to a paste. Whisk in the chicken broth, cover, and cook for 15 more minutes. Add the Worcestershire, bay leaves, and salt and pepper to taste. Cover the skillet, transfer to the oven, and cook for 3 hours, until the gizzards are fork tender. Let the meat rest before serving.
Once the gizzards and gravy are removed from the oven, heat 4 inches of oil to 350 degrees F in a heavy-duty pot for frying (use an electric fryer if available).
Remove the cut potatoes from the refrigerator and pat dry. Working in batches, drop the potatoes in the hot oil and cook for 10 minutes or until crisp and golden brown. Using a slotted spoon or tongs, transfer the fries to a paper-towel-lined tray. Repeat until all the fries are done. Sprinkle with salt and pepper.
To serve, place the fries in shallow dishes, spoon gravy over the fries, and top with cheese curds. Using tongs, carefully toss the cheese curds into the fries. Top with more gizzards and gravy. Garnish with sliced scallions, if desired.
