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.