Cajun Fried Chicken Livers with Spicy Dipping Sauce

Ingredients

1 lb. chicken gizzards
1 C. buttermilk
2 T. hot sauce
1 C. all purpose flour
1 T. cajun seasoning (I used Slap Ya Mama)
1 tsp. smoked paprika
1 tsp. garlic powder
1 large egg
veg. oil for frying

How To Make It

Pour the milk and hot sauce in a large bowl and combine. Add the gizzards and put in the fridge to marinate for a minimum of 2 hours. When ready to fry, combine the flour and seasonings in a large ziploc bag. Remove the gizzards from the marinade to a plate and drain off half of the liquid in the bowl. Add the egg to the remaining liquid and beat to combine. Add the gizzards back to the bowl and toss in the egg mixture. Heat oil in a deep fryer or skillet to 350 degrees. Working in batches, toss some of the gizzards in the flour mixture and then fry until they are golden brown, approx. 2-3 minutes. Drain on a paper towel lined pan and continue with remaining gizzards. Serve with the dipping sauce.

Spicy Dipping Sauce

1/4 C. mayo
2 T. ketchup
1 tsp. prepared horseradish (or to taste)
1/2 tsp. cayenne pepper

Combine well, chill before serving.