Wow! This is another recipe I couldn’t find a crash test dummy for. Well, we shall start with nutrition; beef kidneys contain 1000% B13, 400% B6, protein, and other vitamins. The down side is they are loaded with cholesterol and sodium, so it’s an unhealthy food if you have high blood pressure or heart disease. Let’s talk about taste: they have a firm texture like heart or tongue and a beefy, slightly mineral taste. I coated them lightly with seasoned flour including garlic, Old Bay, paprika and some Everything Italian seasoning. I hope you like it.

1 pound cleaned beef kidney (remove the vein and fat)
1 cup buttermilk
1 cup flour
1 teaspoon Old Bay seasoning
1 teaspoon garlic powder
1/2 teaspoon Everything Italian seasoning
1/2 teaspoon onion powder
1/2 teaspoon paprika

Oil for cooking

Cut kidney in 1 1/2 inch pieces.

Soak kidneys in buttermilk for 20 minutes.

Mix flour with Old Bay, garlic powder, Italian seasoning, paprika, and onion powder.

Dredge kidneys in flower until fully coated.

Heat skillet to medium and add oil.

Cook kidneys for 6 minutes on each side. There should be no blood seepage.

Drain on paper towel.