Lunch: Buffalo Chicken Livers

Deep-fried chicken livers coated in buffalo sauce are an unusual appetizer for the usual occasions.

Ingredients

1 cup all- purpose flour
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 cup butter
1/2 cup Paula Deen Hot Sauce
1 lb chicken livers, soaking in milk
peanut oil, for deep frying (substitute canola or vegetable oil)
1 cup blue cheese dressing
4 oz blue cheese, crumbled

Instructions

Preheat oil in Dutch oven to 375 °
In a zip-top or paper bag, combine flour, salt, paprika, garlic powder and peppers. Place the chicken livers in the bag and shake gently until coated.
In a small saucepan, heat butter and hot sauce just until butter melts; keep warm until ready to use.
Deep-fry livers a few pieces at a time for 10-12 minutes, turning once or twice. Don't crowd deep fryer or pot.
Drain livers on a paper towel-lined baking sheet for 30 seconds.
Transfer buffalo sauce to a large mixing bowl, then immediately toss fried livers in the buffalo sauce and remove with a slotted spoon. Repeat with remaining livers.
For the dipping sauce: In a small bowl, stir together the prepared blue cheese dressing and the crumbled blue cheese.

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