-
1
Separate the chicken livers into two lobes, and trim and discard any sinewy bits or veins. Cut each lobe in half and set aside.
-
2
Pour 1/2 cup of the buttermilk into a bowl. Add the chicken livers to the buttermilk and let soak for 5-10 minutes.
-
3
Place the flour in a shallow dish and add the salt, paprika, Old Bay, and cayenne, stirring with a fork until the spices are evenly distributed. Remove the livers from the buttermilk and dredge them in the flour. Discard the buttermilk, wipe out the bowl and add the remaining 1/2 cup of buttermilk. Dip the livers in the buttermilk and dredge them a second time in the seasoned flour.
-
4
Place the oil in a heavy-bottomed skillet and warm over medium heat until shimmering. Carefully add the livers a few at a time to the hot oil, cooking for a few minutes per side until they are golden brown and crispy. Remove the cooked livers to a paper towel-lined platter, and continue cooking in batches until all of the livers are fried. Note: you'll want to use a splatter shield over your pan, as the livers will pop and spatter. Also, if you're making a larger batch of these, you can hold the fried livers on a rack in a low oven to keep them warm until serving.
-
5
While the livers are frying, melt the butter in a small saucepan. Whisk in the hot sauce until well incorporated. Just before serving, gently toss the fried livers in the butter and hot sauce mixture. Place the sauced livers on a plate or platter, and serve with celery and/or carrot sticks and your favorite blue cheese dressing or dip - and plenty of napkins.
-
6
Peel the garlic and sprinkle the salt over it. With the side of a knife, mash the salt and garlic to a paste and scrape into a small bowl.
-
7
Add the mayonnaise, creme fraiche, buttermilk, and sherry vinegar to the bowl and whisk to combine.
-
8
Stir in the blue cheese and season to taste with salt and pepper. Chill for 20-30 minutes before serving.
