Buffalo-Style Fried Chicken Livers Recipe

Name: Buffalo-Style Fried Chicken Livers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Buffalo-Style Fried Chicken Livers; 4 ounces chicken livers; 1 cup buttermilk, divided; 1/2 cup all-purpose flour; 1 teaspoon Kosher or sea salt; 1/2 teaspoon hot Hungarian paprika; 1/2 teaspoon Old Bay seasoning; 1/4 teaspoon cayenne pepper; 1/2 cup grapeseed or other neutral-flavored oil; 1/4 cup unsalted butter; 1/4 cup Sriracha or other hot pepper sauce; for serving: celery and/or carrot sticks, blue cheese dressing or dip; Blue Cheese Dressing; 1 small clove of garlic; 1 teaspoon coarse sea salt; 1 tablespoon mayonnaise; 1/4 cup creme fraiche; 1 tablespoon buttermilk; a splash of sherry vinegar; 1/4 cup crumbled blue cheese; Kosher or sea salt and freshly cracked black pepper, to taste

Servings: persons

Buffalo-Style Fried Chicken Livers
4 ounces chicken livers
1 cup buttermilk, divided
1/2 cup all-purpose flour
1 teaspoon Kosher or sea salt
1/2 teaspoon hot Hungarian paprika
1/2 teaspoon Old Bay seasoning
1/4 teaspoon cayenne pepper
1/2 cup grapeseed or other neutral-flavored oil
1/4 cup unsalted butter
1/4 cup Sriracha or other hot pepper sauce
for serving: celery and/or carrot sticks, blue cheese dressing or dip
Blue Cheese Dressing
1 small clove of garlic
1 teaspoon coarse sea salt
1 tablespoon mayonnaise
1/4 cup creme fraiche
1 tablespoon buttermilk
a splash of sherry vinegar
1/4 cup crumbled blue cheese
Kosher or sea salt and freshly cracked black pepper, to taste

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.

730

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Buffalo-Style Fried Chicken Livers, 4 ounces chicken livers, 1 cup buttermilk, divided, 1/2 cup all-purpose flour, and more.

Yes, Buffalo-Style Fried Chicken Livers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Buffalo-Style Fried Chicken Livers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions