Rinse and pat dry gizzards, cut them into bite size, add them to a bowl of milk and egg mixture and let them sit in the fridge for at least a few hours, up to a day.

Add dry ingredients to a zip lock bag, add a few gizzards at a time to bag and take out once coated and put on a plate, don’t over lap them, continue until all gizzards are coated.

Heat oil to 350 in a small pan at least 1 1/2 inches from the bottom. (I use a candy thermometer to keep track of the temp)

Don’t over crowd the pan, I fried 4/5 gizzards at a time for ~ 4 to 5 min, put on paper towel to soak up oil, continue until all gizzards are done, serve with favorite dipping sauce