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Buffalo Chicken Livers with a Blue Cheese Dipping Sauce

By Paula Deen


Difficulty: Medium

Prep time: 10 minutes

Cook time: 12 minutes

Servings: 4



  • 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 – 375°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 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.

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