Ingredients:
1 lb alligator meat, cut into bite-size pieces
1 cup buttermilk
1–2 tablespoons hot sauce (adjust to taste)
1 cup all-purpose flour
1/2 cup cornmeal
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
Salt and black pepper, to taste
Vegetable oil, for frying
Instructions:
In a bowl, combine the buttermilkand hot sauce. Add the alligator pieces, cover, and marinate for 30 minutes to 1 hour in the refrigerator.
In a separate bowl, mix the flour, cornmeal, garlic powder, onion powder, paprika, salt, and pepper.
Heat about 2 inches of vegetable oil in a deep skillet or heavy pot to 350°F (175°C).
Remove the alligator from the marinade, letting excess drip off, then dredge thoroughly in the flour mixture.
Fry in small batches for 3–4 minutes, turning once, until golden brown and cooked through.
Remove and drain on paper towels. Season lightly with salt while hot.
Serving Suggestions
Serve with remoulade sauce, ranch, or spicy mayo
Add lemon wedges on the side
Great as an appetizer or in a po’boy sandwich
Tips
Do not overcook; alligator can become tough if fried too long
Keep oil temperature steady for the crispiest coating
For extra crunch, double-dip by returning coated pieces briefly to buttermilk, then flour again
Storage
Best enjoyed fresh. Leftovers can be refrigerated for up to 2 days and reheated in an oven or air fryer to maintain crispness.