My F&W
quick save (...)
Fried-Chicken-Liver and Sautéed-Onion Po' Boy
© David Malosh

Fried-Chicken-Liver and Sautéed-Onion Po' Boys

  • SERVINGS: 12
  • FAST

"It used to be that our members didn't really want organ meats, tongue or oxtail," Kristin Kimball recalls. "But these days, I feel lucky if I can keep some for myself."

video Danny Meyer: Wine Pairings for Sandwiches

  1. 1/2 cup buttermilk
  2. 2 tablespoons mayonnaise, plus more for spreading
  3. Salt and freshly ground black pepper
  4. 2 pounds chicken livers, trimmed
  5. 2 cups all-purpose flour
  6. 1 teaspoon onion powder
  7. 1/4 teaspoon cayenne pepper
  8. Canola oil, for frying
  9. 2 large red onions, thinly sliced
  10. 3 large baguettes, split
  11. 10 ounces baby arugula
  12. 1 lemon, halved
  1. In a large bowl, combine the buttermilk and 2 tablespoons of mayonnaise; season with salt and black pepper. Add the livers. In a large, resealable plastic bag, mix the flour, onion powder and cayenne with 1 teaspoon each of salt and pepper. Drain the livers and add them to the seasoned flour; toss to coat.
  2. In each of 2 large skillets, heat 1/4 inch of oil until shimmering. Add the chicken livers to the pans and fry over moderately high heat for 6 to 8 minutes, turning once, until browned and crisp. (Be careful—the livers splatter while they fry.) Drain the chicken livers on paper towels; sprinkle with salt.
  3. Pour off all but 2 tablespoons of the oil in one of the skillets. Add the onions; cook over moderate heat until softened, 8 minutes.
  4. Spread mayonnaise on the cut sides of the baguettes and fill with the chicken livers, sautéed onions and arugula. Squeeze the lemon over the chicken livers, close the baguettes and cut them into quarters. Serve.

Suggested Pairing

Lively Zweigelt.



Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.