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Buffalo Chicken Livers

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10



  • 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 soaking in milk chicken livers
  • for deep frying (substitute canola or vegetable oil) peanut oil
  • 1 cup blue cheese dressing
  • 4 oz crumbled blue cheese


Preheat oil in Dutch oven to 375 °F

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.

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

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

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.