Chicken Gizzard

One thing that my son in law and husband have in common is that they both love to dine on chicken gizzards. You may not be aware of what a gizzard is so let me fill you in. Chicken gizzards are muscles or organs that the chicken uses to rid their bodies of the rocks and assorted pieces that are not food but may be digested as they peck along the ground. Thus the gizzard is small and are often a bit chewer with a distinctive taste that pulls them away from other pieces of chicken.

1 pound gizzards
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 tastes 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.