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Start by trimming the excess fat and gristle from the chicken gizzards.
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, cayenne and paprika and whisk 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.