Stay with me folks, if this recipe is not for you don’t leave me. This is an old school southern recipe that I grew up with. My mother would make this for me and when I was young I ate them with mustard. Today, something like cream gravy, ranch dressing or blue cheese dressing might be more appropriate.
Ingredients
- 1 carton chicken livers
- 8 oz of buttermilk
- 4 oz of flour
- Cayenne Pepper (ground), to taste
- Salt
- Pepper
- Neutral oil (lard, canola, avocado, or ghee)
Method
Step 1
Place one carton of chicken livers (drained and rinsed) in a bowl covered by the buttermilk and refrigerate for 12 hours.
Step 2
Create a breading station with the flour, salt, pepper, and cayenne pepper thoroughly whisked to combine.
Step 3
Bread in batches and leave to sit on a wire rack for 30 minutes.
Step 4
Fry in 350-375 degree oil until golden brown on both sides. Be gentle when turning.
Step 5
Allow to rest for 15 minutes before serving.
Shared by Rusty Duck Foods
