Clean gizzards by placing them in a large bowl. Coat generously with salt. Add about 1 cup of vinegar and 3 cups of water. Mix it all well and set aside for 5 minutes. Remove any yellow or green skin that was missed during processing. Also remove any big pieces of fat or stringy pieces you see.

Drain the gizzards and rinse well.

Cut large gizzards into smaller pieces if desired.

Add the chicken broth, half the season salt, and cleaned gizzards to a pan. Bring to boil, then reduce the heat to a slow simmer, and simmer the gizzards for 1 ½ to 2 hours, or until they are fork tender.

Drain and allow to cool slightly.

Add the buttermilk, hot sauce, eggs and 1 tablespoon of season salt to a bowl large enough to hold the gizzards. Mix well.

Add the flour, remaining season salt, paprika and black pepper into a baggie or bowl and combine.

Remove the gizzards from the buttermilk and allow the excess to drip off.

Add the gizzards to the seasoned flour and shake to coat with flour.

If you want a thicker coating, Add the floured gizzards back into the buttermilk and stir to coat all of the gizzards with the egg mixture.

Place them back into the seasoned flour and coat again.

Heat the oil in a pan or cast iron skillet to around 350 or until a bit of flour added to the oil sizzles immediately.

Remove the gizzards from the flour and gently shake to remove any extra flour.

Place the gizzards into the hot oil, being careful not to overload the pan, you want some space between them.

Fry until golden brown, or until they are browned to your liking.

Remove from the oil and place on a rack or a layer of paper towels. If you want additional seasonings, add them while the gizzards are still hot.