Buffalo-Style Fried Chicken Livers

Directions

1. Buffalo-Style Fried Chicken Livers
2. Separate the chicken livers into two lobes, and trim and discard any sinewy bits or veins. Cut each lobe in half and set aside.
3. Pour ½ cup of the buttermilk into a bowl. Add the chicken livers to the buttermilk and let soak for 5-10 minutes.
4. Place the flour in a shallow dish and add the salt, paprika, Old Bay, and cayenne, stirring with a fork until the spices are evenly distributed. Remove the livers from the buttermilk and dredge them in the flour. Discard the buttermilk, wipe out the bowl and add the remaining ½ cup of buttermilk. Dip the livers in the buttermilk and dredge them a second time in the seasoned flour.
5. Place the oil in a heavy-bottomed skillet and warm over medium heat until shimmering. Carefully add the livers a few at a time to the hot oil, cooking for a few minutes per side until they are golden brown and crispy. Remove the cooked livers to a paper towel-lined platter, and continue cooking in batches until all of the livers are fried. Note: you’ll want to use a splatter shield over your pan, as the livers will pop and spatter. Also, if you’re making a larger batch of these, you can hold the fried livers on a rack in a low oven to keep them warm until serving.
6. While the livers are frying, melt the butter in a small saucepan. Whisk in the hot sauce until well incorporated. Just before serving, gently toss the fried livers in the butter and hot sauce mixture. Place the sauced livers on a plate or platter, and serve with celery and/or carrot sticks and your favorite blue cheese dressing or dip – and plenty of napkins.

1. Blue Cheese Dressing
2. Peel the garlic and sprinkle the salt over it. With the side of a knife, mash the salt and garlic to a paste and scrape into a small bowl.
3. Add the mayonnaise, crème fraiche, buttermilk, and sherry vinegar to the bowl and whisk to combine.
4. Stir in the blue cheese and season to taste with salt and pepper. Chill for 20-30 minutes before serving.