Fried Chicken Livers
Former deputy editor Beth Kracklauer traveled to Louisville, Kentucky, with her father for her survey of the best bar foods in that city (see “Dinner and Drinks,” January/February 2009). These fried chicken livers topped the list and make a stellar accompaniment to an ice-cold beer.
- 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
- 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.
- 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.