Saveur

Photo: Andre Baranowski

Canola oil, for frying
1 lb. chicken livers, trimmed
1 cup buttermilk
2 cups self-rising flour
1 tbsp. kosher salt
2 tsp. freshly ground black
   pepper
1 tsp. poultry seasoning
Hot sauce, for dipping

1. Pour oil into a 4-qt. saucepan to reach a depth of 2"; heat over medium-high heat until a deep-fry thermometer registers 340°. Soak livers in buttermilk for 5 minutes. Combine flour, salt, pepper, and poultry seasoning in a small baking dish. Drain livers; dredge each liver in flour mixture, shaking off excess flour; transfer to a plate.

2. Fry livers in batches until golden brown, 3–4 minutes. (Cover pan with a splatter screen to keep oil from splattering.) Transfer livers to a paper towel–lined plate. Serve with hot sauce.

SERVES 2

This article was first published in Saveur in Issue #117