Pappadeaux Fried Alligator Recipe

This fried alligator has a golden, crispy crust with meat that stays tender and juicy.

Letting it soak in buttermilk for a few hours helps it stay soft and keeps it from drying out.

The flour coating needs the right blend of seasoning—paprika, garlic powder, and cayenne give it just enough kick.

A hot oil temperature is crucial to getting the right crunch without making the meat tough.

Paired with a zesty dipping sauce, this dish is a great way to bring a little Louisiana flavor to the table.

Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Servings

Ingredients

Combine the buttermilk and hot sauce in a large bowl.
Place the alligator meat in the mixture.
Marinate for at least one hour or overnight for deeper flavor.
Combine flour bread crumbs, Cajun seasoning, salt, and black pepper in another bowl.
Mix well for a consistent coating.
Remove the alligator from the marinade.
Let excess mixture drip off.
Coat the pieces evenly in the flour mixture.
Heat oil in a large skillet to 360°F.
Carefully add the coated alligator pieces to the hot oil.
Step 5:
Fry until golden brown and cooked through about 2-3 minutes per side.
Remove and drain on paper towels.