Those who love fried chicken livers, really really do love fried chicken livers. Those who do not have never tried it, and who probably hates puppies and kittens as well.
Look, fried chicken livers are geographical. Meaning that they are more accepted and eaten in the “south”; Yes, in this instance I consider Oklahoma the south (there’s a whole discussion I’m working on as to what exactly is “Oklahoma Cuisine”, so I’ll save that for later.).
Chicken livers carefully trimmed, soaked in rich buttermilk, breaded and seasoned properly, then fried, are a delicious and wonderful treat. Typically in these parts “livers” are served withcreamy white gravy deliciously laden with black pepper. I have also seen Barbecue , cocktail sauce or yellow mustard. My livers are lean toward a Mignonette (vinegar heavy and minced shallot sauce served with raw oysters). I think it’s wonderful, butwill leave that up to you.
For The Fried Chicken Livers
1 pound fresh (or frozen and thawed) chicken livers
1 cup whole buttermilk
2 tablespoons In the Kitchen With Scotty “Chicken Fried Steak” Seasoning (or salt and pepper to taste)
2 cups unbleached flour
1/4 cup yellow corn meal
Grapeseed Oil for frying
- Drain and rinse the chicken livers. Trim away any connective tissue or fat, and place in a non metal bowl. Pour in the butter milk, coat the livers evenly, and let the livers soak 15-20 minutes.
- In a separate bowl combine the flour, cornmeal, and Chicken Fried Steak seasoning. Toss to blend evenly.
- In a high sided fry pan begin heating around 1/2 inch of the grapeseed oil. I prefer shallow frying as opposed to deep fat frying. You do whatever works best for you. Please know that with either way of frying, the lever are going to “snap, crackle, pop”. Have some type of splash guard or cover available while frying livers. Heat the oil to 365-375 degrees.
- Remove the livers a few at a time from the buttermilk, and dredge completely in the seasoned flour mixture. Shake loose any excess flour, and gently lay into the hot oil. Depending on size and thickness of the livers, fry five minutes on either side, and until the breading is a nice golden brown. Check for donees n the center of the livers by cutting open. By carefully cutting open… they will be hot.
- Place on a paper towel lines pan to soak up any excess oil, and keep warm until ready to serve.
- Serve with “Livers” Mignonette Sauce. Dunk, eat, dunk again if you have to.
For My "Livers" Mignonette Sauce
1/2 cup Champagne Vinegar
2 small coved fresh garlic smashed and minced
1 teaspoon honey
1 teaspoon sriracha sauce
1 tablespoon minced scallions/green onions
Combine the vinegar with the sriracha and honey, and Mix well. Stir in the garlic and minced scallions. Pour into a “dunkable” side bowl and start eating. I hope you enjoy!