Instructions
Step 1: Marinate the Gizzards
In a mixing bowl, whisk together the buttermilk, hot sauce, garlic powder, and onion powder.
Add the gizzards to the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 2 hours—or overnight for deeper flavor.
Step 2: Prepare the Coating
In a shallow dish, combine the flour, thyme, oregano, ground mustard, cayenne pepper, salt, and pepper. Mix well to ensure even distribution of seasonings.
Step 3: Heat the Oil
Pour enough vegetable oil into a deep skillet or Dutch oven to reach about 1 inch in depth. Heat the oil over medium-high heat until it reaches 350°F (175°C). To test readiness, drop a small piece of coating into the oil—it should sizzle immediately.
Step 4: Coat the Gizzards
Remove the gizzards from the marinade, allowing excess liquid to drip off.
Dredge each gizzard in the seasoned flour, shaking off any excess. If desired, dip back into the marinade before re-coating for added crunch.
Step 5: Fry Until Golden
Carefully place the coated gizzards into the hot oil in batches, being careful not to overcrowd the pan. Fry for 8–10 minutes per batch, turning occasionally, until golden brown and crispy on the outside but tender within.
