2 cups buttermilk
2 teaspoons hot sauce
1 ¼ cup self rising flour
1 tablespoon plus 2 teaspoons seasoned salt
1 ½ teaspoons black pepper
½ teaspoon ground garlic powder
½ teaspoon cayenne pepper
½ teaspoon paprika
Oil for frying
Start by trimming the excess fat and gristle from the chicken gizzards. Season gizzards with seasoned salt and pepper to taste on both sides. Add buttermilk and hot sauce to a plastic storage bag and shake to combine. Add gizzards to bag and allow to marinate for 1-2 hours. To a large bag, add flour, seasoned salt, black pepper, garlic powder and cayenne and whisk until combined. In another plastic storage bag, add flour, salt, pepper, garlic powder, cayenne pepper, and paprika and mix until combined. Once gizzards are done soaking, add gizzards a few at a time to seasoned flour bag and shake to evenly coat then place them on a parchment lined baking sheet. Place in refrigerator for 20 minutes to set flour. Heat oil over medium high heat. Make sure oil is at least 2-3 inches tall. Fry until golden brown then drain on paper towels.