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Tailgatin': Buffalo Chicken Livers

Buffalo Chicken Livers Recipe by Paula Deen

Easy Level
22 MIN 10 Prep + 12 Cook
Servings
$2.15 /Serving
Print
Easy Level
22 MIN 10 Prep + 12 Cook
4 Servings
$2.15 /Serving

Buffalo Chicken Livers Recipe by Paula Deen

Easy Level
22 MIN 10 Prep + 12 Cook
4 Servings
$2.15 /Serving

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

Preparation

Step 1

Preheat oil in Dutch oven to 375°

Step 2

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.

Step 3

In a small saucepan, heat butter and hot sauce just until butter melts; keep warm until ready to use.

Step 4

Deep-fry livers a few pieces at a time for 10-12 minutes, turning once or twice. Don't crowd deep fryer or pot.

Step 5

Drain livers on a paper towel-lined baking sheet for 30 seconds.

Step 6

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.

Step 7

For the dipping sauce: In a small bowl, stir together the prepared blue cheese dressing and the crumbled blue cheese.

NUTRITION (PER SERVING): 702 calories, 56g fat

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