Pat the alligator cubes dry with paper towels. Place them in a bowl or zip-top bag. Whisk together 1 cup buttermilk and 1 tablespoon hot sauce; pour over the meat to fully coat. Cover or seal and refrigerate for 1 to 3 hours (minimum 1 hour) to tenderize and flavor.

Prepare Breading Stations

Set up three shallow bowls or plates: Bowl 1 - whisk together 1 cup all-purpose flour, 1/2 cup cornmeal, 1/2 cup panko, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bowl 2 - beat 2 eggs with 2 tablespoons milk. Bowl 3 - reserve remaining plain flour (about 1/4 cup) or keep empty for a dry-dust step if desired.

Heat Oil

Pour about 3 to 4 cups of vegetable oil into a heavy, deep skillet or Dutch oven, making sure there's at least 2 inches of oil. Heat over medium-high to reach 350°F (175°C). If you don't have a thermometer, test with a small piece of bread — it should brown in about 60 seconds.

Bread the Alligator

Remove the marinated alligator from the buttermilk, shaking off excess. Dredge pieces first in the dry flour-cornmeal mixture (or lightly in plain flour if you used a separate dusting step), then dip into the egg wash, and finally press into the panko-flour mixture for an even coating. For extra crispness, double-dip: after the first panko coat, return to egg wash then coat again. Place breaded pieces on a wire rack while you finish others to prevent sogginess.

Fry

Working in small batches (do not overcrowd), gently lower 6–8 pieces into the preheated oil. Fry, turning if needed, until golden brown and cooked through, about 3–4 minutes per batch depending on piece size. Internal temperature should reach 145°F (63°C). Use a slotted spoon or spider to transfer cooked bites to a wire rack set over a sheet pan; drain briefly and lightly season with a pinch of salt while hot.

Keep Warm and Serve

If frying multiple batches, keep finished bites in a 200°F (95°C) oven on the rack to stay warm and crisp while you finish remaining batches. Serve the gator bites hot with lemon wedges and the Spicy Remoulade on the side for dipping.

Spicy Remoulade

In a small bowl, combine 1/2 cup mayonnaise, 1 teaspoon Creole or Dijon mustard, 1 teaspoon prepared horseradish, 1 teaspoon hot sauce, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, 1 teaspoon finely chopped capers, 1 tablespoon finely minced shallot, 1 tablespoon chopped fresh parsley, and 1 teaspoon lemon juice. Stir until smooth and taste; adjust salt (about 1/4 teaspoon) and black pepper (a pinch) as needed. Chill at least 20 minutes for flavors to meld. Keep refrigerated until ready to serve.