3 ½ cups buttermilk
1/3 cup Louisiana style hot sauce such as crystal
1 ½ Tbsp soy sauce
1 lb chicken livers, trimmed
½ cup mayonnaise
1 small chipotle in adobo, seeded and minced, plus 1 Tbsp adobo sauce
3 cups all purpose flour
3 large eggs
2 tsp cayenne pepper
2 tsp ground black pepper
1 ½ tsp ground cumin
1 tsp garlic salt
canola oil, for frying
kosher salt
In large Bowl whisk 2 cups of buttermilk with the hot sauce and soy sauce. Add the chicken livers and turn to coat. Cover and refrigerate overnight.
In a small bowl, whisk the mayonnaise, chipotle, and adobo sauce. Refrigerate.
Set a rack over a baking sheet. spread 1 ½ cups of flour in a shallow bowl. In another bowl beat the eggs with the remaining 1 ½ cups of buttermilk. In a 3rd shallow bowl mix the remaining 1 ½ cups of flour, the cayenne, black pepper, cumin, and garlic salt.
Remove the chicken livers from the buttermilk, then dredge them in the plain flour. Dip the livers in the egg mixture, then dredge in the seasoned flour. Transfer to the rack.
In a large saucepan, heat 2 inches of oil to 350 degrees. Set another rack over a rimmed baking sheet. Add half of the livers to the hot oil and fry over moderately high heat, turning once, until barely pink inside. Transfer to a clean rack and season lightly with salt. Repeat with the remaining livers. Serve hot with chipotle mayonnaise.
© 2023 - 910 Media Group