Begin by removing any excess fat and gristle from the chicken gizzards. This will help ensure the final dish is tender and pleasant to eat.

In a plastic storage bag, combine the buttermilk and hot sauce. Add the trimmed chicken gizzards (from Step 1) to the bag, seal, and shake to coat all the pieces evenly. Allow the gizzards to marinate in the refrigerator for 2 to 3 hours for maximum tenderness and flavor.

In a large bag or bowl, add the self-rising flour, seasoned salt, black pepper, garlic powder, cayenne, and smoked paprika. Whisk or shake the bag to combine thoroughly. This seasoned mixture will create a flavorful and crispy coating.

Remove the marinated gizzards from the buttermilk mixture (from Step 2), allowing any excess marinade to drip off. Add the gizzards a few at a time to the seasoned flour bag (from Step 3) and shake to coat evenly. Place the coated gizzards on a parchment-lined baking sheet. Refrigerate the tray of coated gizzards for 20 minutes to allow the flour to set, which helps develop a crispier crust during frying. I find this chilling step makes the crust stay on better when frying.

Heat enough vegetable oil in a deep pan or fryer so that it is 2 to 3 inches deep. Bring the oil temperature to 365°F to 375°F. When the oil is ready, carefully add the coated gizzards (from Step 4) in batches. Fry until golden brown, crisp, and cooked through. Use a slotted spoon to remove the gizzards and drain them on paper towels. Serve immediately while hot and crispy. For a bit of extra kick, I sometimes sprinkle a little more seasoned salt over the fried gizzards just before serving.