Ingredient List
2 C Buttermilk
1 lb. Chicken Livers, rinced
1 C flour
1/2 Tsp. Pepper
1/2 Tsp. Salt
Sauce Ingredients
1/2 C Mayo
1/2 C Ketchup
Hot Sauce
Chicken is a guilty pleasure for Tom. He knows he doesn’t NEED the fried foods, but is sure glad when I make it for him. Some people go all out with doctoring up the batter that the chicken livers are coated in. We like to keep it simple. You don’t need a whole pantry to make chicken livers taste good… keep it simple. Here is how I made them!
I first take my thawed, rinsed, and cleaned chicken livers and soak them in buttermilk for about 6-12 hours. You can do this step for 24 hours if you like, I just don’t plan that far ahead usually.
After the livers have soaked, you will want to mix the flour, salt and pepper together, drain the livers and then coat the livers in the mixture.
After coated, cover them with plastic wrap and place them in the fridge for about an hour. This step isn’t a MUST but it does allow the coating to get to know with the livers.
Heat your oil to 350 degrees.
Once the oil is heated, you will want to VERY CAREFULLY place the chicken liver in the oil. They will pop and fry and start to turn a lovely golden brown. It will take about 6-10 minutes to cook the chicken livers (depending on how well you can control the temp of the oil.) You do not want to over fill the fryer. These guys need room to swim and relax in the oil.
After they are fried, place the chicken livers on a paper towel lined plate to drain off extra oil. Once they are cooled a pit (not cold, just cooled) you can plate them up and enjoy!
These guys are great by them self or you can put them on a hoagie and enjoy like a po’boy!
The sauce is super easy to make. You will need to mix the ketchup, mayo and hot sauce in a bowl and let it sit for a few minutes so everything can get to know each other. I don’t specify how much hot sauce to use because some people like it way hotter than others. So use as much as you like! I hope you enjoy these chicken livers as much as Tomithy does!
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