Buffalo-Style Fried Chicken Livers

By • January 16, 2010 • 18 Comments



Author Notes: Not long after my husband Mike and I moved to Providence, we took a trip up to Cambridge, MA to visit one of our favorite bartenders at Green Street in Central Square. One of the specials that night was an appetizer of fried chicken livers served Buffalo wing style, and while we were already fans of chicken livers in general, these were a revelation. The exteriors were crisp under their veil of sticky, spicy sauce, and the livers themselves were almost creamy – these fried chicken livers were enough to make anyone with textural issues into a believer. This recipe makes enough for a snack sized portion for two (or for one hungry soul), but I’d imagine you could easily scale it up for a crowd. The sauce has got a good kick of heat; you can substitute a milder hot sauce for the Sriracha I’ve used here if you prefer. I’ve also included my favorite blue cheese dressing recipe, but feel free to use your favorite homemade or store-bought version.lastnightsdinner

Serves 2 as an appetizer

Buffalo-Style Fried Chicken Livers

  • 4 ounces chicken livers
  • 1 cup buttermilk, divided
  • 1/2 cup all-purpose flour
  • 1 teaspoon Kosher or sea salt
  • 1/2 teaspoon hot Hungarian paprika
  • 1/2 teaspoon Old Bay seasoning
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup grapeseed or other neutral-flavored oil
  • 1/4 cup unsalted butter
  • 1/4 cup Sriracha or other hot pepper sauce
  • for serving: celery and/or carrot sticks, blue cheese dressing or dip
  1. Separate the chicken livers into two lobes, and trim and discard any sinewy bits or veins. Cut each lobe in half and set aside.
  2. Pour ½ cup of the buttermilk into a bowl. Add the chicken livers to the buttermilk and let soak for 5-10 minutes.
  3. 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.
  4. 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.
  5. 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.

Blue Cheese Dressing

  • 1 small clove of garlic
  • 1 teaspoon coarse sea salt
  • 1 tablespoon mayonnaise
  • 1/4 cup crème fraiche
  • 1 tablespoon buttermilk
  • a splash of sherry vinegar
  • 1/4 cup crumbled blue cheese
  • Kosher or sea salt and freshly cracked black pepper, to taste
  1. 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.
  2. Add the mayonnaise, crème fraiche, buttermilk, and sherry vinegar to the bowl and whisk to combine.
  3. Stir in the blue cheese and season to taste with salt and pepper. Chill for 20-30 minutes before serving.
Jump to Comments (18)

Tags: chicken livers, offal, snack

Comments (18) Questions (0)

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Tea_guy

over 4 years ago Tamio888

Okay, I made about a pound and a quarter livers for SuperBowl. I found that they really absorbed the flour in great quantity. Pretty messy. BUT, they came out great. Very successful and popular.

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over 4 years ago lastnightsdinner

Eeek! I'm sorry about the flour issue, but glad they were a hit! Cheers!

Tea_guy

over 4 years ago Tamio888

Baby!!! You never cease to come through. These'll go on the SuperBowl table Sunday.

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over 4 years ago lastnightsdinner

Awesome, I hope you like them!

Henrykiss

over 4 years ago arielleclementine

how delightful!

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over 4 years ago lastnightsdinner

Thanks!

Sodium_girl

over 4 years ago Sodium Girl

Wow - I wanted to make some fried chicken livers, but buffalo style? That is beyond anything I could have imagined. I will have to try these...and will have to come up with a different recipe for the contest. Can't top these little nuggets!

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over 4 years ago lastnightsdinner

Thank you! My husband says the spicy sauce is a nice contrast to the richness of the livers, and I think I agree :)

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over 4 years ago lastnightsdinner

Cathy - They're kind of decadent :D

LFLtE - Give it a shot! I do think the texture of livers prepared this way isn't as challenging as some other cooking methods. I hope it works out for you!

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over 4 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

These sound absolutely sinful, in only the very best way.

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over 4 years ago Loves Food Loves to Eat

This might just be the recipe needed to get my boyfriend to eat liver with me!!! Can't wait to try it!

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over 4 years ago lastnightsdinner

Thanks, everyone! Pierino, I've got sweetbreads on deck for later this week, as part of an anniversary dinner for myself and my husband. I'm going to try to recreate some dishes from our wedding dinner, and the main course is actually contest-appropriate :)

Zester_003

over 4 years ago pierino

pierino is a trusted source on General Cooking and Tough Love.

Please, bring it on! I love this challenge. I'm going to learn so much more from my friends on this. Yes!

Zester_003

over 4 years ago pierino

pierino is a trusted source on General Cooking and Tough Love.

Now that I'm traveling up Hwy 101 I ought to add that I once met the guy who invented Ranch Dressing. His name is Steve Henson and "Hidden Valley Ranch" is on Hwy 46W near Paso Robles. I met Steve and his wife at a restaurant bar in Solvang some years back. He gave me a souvenir pen. Unfortunately the restaurant is now closed. They were really nice people.

Looking forward to the sweetbreads recipe, because I love 'em.

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over 4 years ago lastnightsdinner

I'm cooking them tomorrow, so stay tuned! :)

Zester_003

over 4 years ago pierino

pierino is a trusted source on General Cooking and Tough Love.

Late last year I paid my final visit to Stokes in Monterey, CA. Now defunct. But they did a sweetbread dish in a similar fashion. It was great, but maybe a little bit over the top. If I had the time this week I would try to replicate it for the competition, but I think Lastnights' preparation would work if you exchange the protein.

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over 4 years ago TasteFood

These sound Great!

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over 4 years ago eatboutique

Um. Yes. Yes. Thank you!