Cook The Book: Fried Chicken Livers With Hot Pepper

Name: Cook The Book: Fried Chicken Livers With Hot Pepper Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound chicken livers (about 12 to 15); 1 cup buttermilk; 1 tablespoon hot sauce; Salt; Ground black pepper; Peanut oil or lard, for frying; 4 slices white bread, crusts trimmed; 1 tablespoon melted butter; 2 cups all-purpose flour; 2 mint sprigs; Leaves from 3 or 4 flat-leaf parsley sprigs; 1/2 onion, very thinly sliced; 1 tablespoon olive oil; 1 tablespoon sherry vinegar; 3/4 cup Hot Pepper Jelly (recipe follows); 2 red bell peppers; 10 jalapeno peppers; 1 1/2 cups white distilled vinegar; 1 1/2 cups apple juice; 1 (1 3/4 ounces) box powdered pectin powder; 1/2 teaspoon salt; 5 cups sugar

Servings: persons

1 pound chicken livers (about 12 to 15)
1 cup buttermilk
1 tablespoon hot sauce
Salt
Ground black pepper
Peanut oil or lard, for frying
4 slices white bread, crusts trimmed
1 tablespoon melted butter
2 cups all-purpose flour
2 mint sprigs
Leaves from 3 or 4 flat-leaf parsley sprigs
1/2 onion, very thinly sliced
1 tablespoon olive oil
1 tablespoon sherry vinegar
3/4 cup Hot Pepper Jelly (recipe follows)
2 red bell peppers
10 jalapeno peppers
1 1/2 cups white distilled vinegar
1 1/2 cups apple juice
1 (1 3/4 ounces) box powdered pectin powder
1/2 teaspoon salt
5 cups sugar

1
Preheat oven to 350u00b0F. In a medium bowl, combine the chicken livers, buttermilk, hot sauce, 1 teaspoon salt, and 1/2 teaspoon pepper and marinate at least 1 hour or overnight in the fridge.
2
Heat the oil in a large, deep pot to 350u00b0F. Meanwhile, cut each bread slice into four equal squares, brush with butter, and season with salt and pepper. Place on a baking sheet and toast until golden brown, 5 to 7 minutes.
3
Place flour in a shallow dish. One at a time, lift the livers out of the marinade, shaking to remove excess buttermilk, and coat in the flour, shaking off excess.
4
Fry the chicken livers in small batches for 2 to 3 minutes, until golden brown and just cooked through; transfer to a plate lined with paper towels. To serve, place 4 toast points on a plate and top each one with a fried liver. Toss the mint, parsley, and onion with the oil and vinegar. Spread 1 teaspoon of pepper jelly over each liver and top with some of the salad.

2014

kcal

Calories

Fat

331

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.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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 22 ingredients. The key ingredients include: 1 pound chicken livers (about 12 to 15), 1 cup buttermilk, 1 tablespoon hot sauce, Salt, and more.

Yes, Cook The Book: Fried Chicken Livers With Hot Pepper Glaze 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!

Cook The Book: Fried Chicken Livers With Hot Pepper Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions