by lastnightsdinner
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lastnightsdinner's Notes:
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4 ounces
chicken livers
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1 cup
buttermilk, divided
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1/2 cup
all-purpose flour
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1 teaspoon
Kosher or sea salt
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1/2 teaspoon
hot Hungarian paprika
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1/2 teaspoon
Old Bay seasoning
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1/4 teaspoon
cayenne pepper
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1/2 cup
grapeseed or other neutral-flavored oil
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1/4 cup
unsalted butter
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1/4 cup
Sriracha or other hot pepper sauce
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for serving: celery and/or carrot sticks, blue cheese dressing or dip
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Separate the chicken livers into two lobes, and trim and discard any sinewy bits or veins. Cut each lobe in half and set aside.
Ask the hotline about this step!Pour ½ cup of the buttermilk into a bowl. Add the chicken livers to the buttermilk and let soak for 5-10 minutes.
Ask the hotline about this step!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.
Ask the hotline about this step!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.
Ask the hotline about this step!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.
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1
small clove of garlic
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1 teaspoon
coarse sea salt
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1 tablespoon
mayonnaise
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1/4 cup
crème fraiche
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1 tablespoon
buttermilk
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a splash of sherry vinegar
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1/4 cup
crumbled blue cheese
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Kosher or sea salt and freshly cracked black pepper, to taste
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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.
Ask the hotline about this step!Add the mayonnaise, crème fraiche, buttermilk, and sherry vinegar to the bowl and whisk to combine.
Ask the hotline about this step!Stir in the blue cheese and season to taste with salt and pepper. Chill for 20-30 minutes before serving.
Ask the hotline about this step!Eeek! I'm sorry about the flour issue, but glad they were a hit! Cheers!
Baby!!! You never cease to come through. These'll go on the SuperBowl table Sunday.
Awesome, I hope you like them!
how delightful!
Thanks!
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!
Thank you! My husband says the spicy sauce is a nice contrast to the richness of the livers, and I think I agree :)
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!
These sound absolutely sinful, in only the very best way.
This might just be the recipe needed to get my boyfriend to eat liver with me!!! Can't wait to try it!
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 :)
Please, bring it on! I love this challenge. I'm going to learn so much more from my friends on this. Yes!
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.
I'm cooking them tomorrow, so stay tuned! :)
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.
Um. Yes. Yes. Thank you!
Todd is an adventure traveler and co-founder of the premier coffee roasting company La Colombe Torrefaction.
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.