Rating: 4 stars
3668 Ratings
  • 5 star values: 0
  • 4 star values: 3668
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

James Holmes, the chef at Lucy’s Fried Chicken in Austin, soaks livers in buttermilk, hot sauce and soy sauce to temper the gaminess and make them extra-delicious. Slideshow: Chicken Liver Recipes 

Chef James Holmes
James Holmes
September 2013

Gallery

Credit: © Con Poulos

Recipe Summary test

total:
45 mins
Yield:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • In a small bowl, whisk the mayonnaise, chipotle and adobo sauce; refrigerate.

  • Set a rack over a baking sheet. Spread 1 1/2 cups of the flour in a shallow bowl. In another shallow bowl, beat the eggs with the remaining 1 1/2 cups of buttermilk. In a third shallow bowl, mix the remaining 1 1/2 cups of flour, the cayenne, black pepper, cumin and garlic salt.

  • Remove the livers from the buttermilk, then dredge them in the plain flour. Dip the livers in the egg mixture, then dredge in the seasoned flour. Transfer to the rack.

  • In a large saucepan, heat 2 inches of oil to 350°. Set another rack over a rimmed baking sheet. Add half of the livers to the hot oil and fry over moderately high heat, turning once, until barely pink inside, 3 to 5 minutes. Transfer to the clean rack and season lightly with salt. Repeat with the remaining livers. Serve hot, with the chipotle mayonnaise.

Suggested Pairing

Earthy chicken livers are superb with a Pinot Noir from Burgundy.

Advertisement