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
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.
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