Ingredients

1 cup all-purpose flour
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper
1/4 tsp. black pepper
1 cup butter
1/2 cup Paula Deen Hot Sauce
1 lb chicken livers, soaking in milk
oil for deep frying, we used peanut, you can substitute canola or vegetable oil
1 cup Prepared blue cheese dressing
4 oz blue cheese, crumbled

Directions

PreHeat - 375° dutch oven

In a zip lock bag, combine flour, salt, paprika, garlic powder, and peppers. Place the chicken livers in the bag and shake gently until coated.

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

Heat oil in a deep fryer or dutch oven to a temperature of 375º F. Deep-fry livers, 8 - 10 pieces at a time for 10-12 minutes, turning once or twice.

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

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

Recipe Courtesy of Paula Deen