Ingredients (Serves 4–6)
For the Gizzards:
1 lb chicken gizzards, cleaned and patted dry
Salt and pepper, to taste
Optional: Dash of paprika or cayenne for extra spice
For the Marinade:
1 cup buttermilk (or milk with a splash of vinegar)
1 tbsp hot sauce (like Tabasco or Frank’s RedHot)
1 tsp garlic powder
1 tsp onion powder
For the Coating:
1½ cups all-purpose flour
1 tsp dried thyme
1 tsp dried oregano
1 tsp ground mustard
½ tsp cayenne pepper (adjust based on heat preference)
Salt and pepper, to taste
For Frying:
Vegetable oil (for deep frying)
Optional: Flour dredge station for double coating
