Buffalo Chicken Livers with a Blue Cheese Dipping Sauce
By Paula Deen
- 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 soaking in milk chicken livers
- 1 cup prepared blue cheese dressing
- 4 oz crumbled blue cheese
PreHeat – 375Ã °F 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 375Ãº 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.