Fried Chicken Livers

Southern Fried Chicken Livers! Love them or hate them? I happen to love them and have since I was a child. I wasn’t even tricked into eating them. I knew exactly what they were and have liked them ever since my first crunchy bite.  In case you’re thinking you don’t care for chicken livers, you may have had them in dishes and weren’t even aware of it. For instance, they are a main ingredient in preparing Cajun Dirty Rice. The chicken livers are what give the rice the “dirty” look.  Chicken livers are also part of making the beloved giblet gravy for holiday meals.

1 lb chicken livers, trimmed

2 cups buttermilk, full fat not low fat
1/4 cup Louisiana-style hot sauce
1 1/2 tablespoons soy sauce

2 cups AP Flour
¼ cup Cornmeal
¼ cup seasoned breadcrumbs
2 TB cajun seasoning
3 tsp baking powder
½ tsp salt

Remoulade Sauce:
1 cup mayo
2 TB grainy or Creole mustard
1 clove garlic minced
1 TB creamed horseradish
1 tsp Worcestershire sauce
1 tsp lemon juice, or pickle juice
1/2 tsp Cajun seasoning (Tony Chachere’s)
1/2 tsp smoked paprika
1/8 tsp cayenne pepper optional
1 TB fresh parsley chopped

Instructions:
❶ Preheat deep fryer to 350 degrees.  

❷ In a large bowl, whisk 2 cups of the buttermilk with the hot sauce and soy sauce. Add the chicken livers and turn to coat. Cover and refrigerate overnight.  

❸ Remove the livers from the buttermilk, then dredge them in the flour mixture.  Set aside to allow coating to adhere to the protein.  

❹ Drop half the coated livers into the oil and allow to cook for minutes.  

❺ Remove from oil and allow to cool for a bit.  

❻ Remoulade:  Combine the mayo, mustard, garlic, horseradish, Worcestershire sauce, lemon juice, Cajun seasoning, smoked paprika, cayenne pepper, and parsley in a small bowl. Refrigerate until needed (I like to let the flavors sit for a while, but you can serve it immediately).

Notes:
The Cajun seasoning that is used is Tony Chachere’s Creole Seasoning.    The bread crumbs used were the Progresso Italian Style bread crumbs.    The livers can be marinated in the buttermilk for as little as 4 to 6 hours for a bit more toothy feel in texture.  Overnight will produce a smooth and creamy product.    This recipe can also be done with the dry, wet, dry method of dredging for a thicker batter.

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