𝐇𝐎𝐖 𝐓𝐎 𝐌𝐀𝐊𝐄 𝐒𝐎𝐔𝐓𝐇𝐄𝐑𝐍 𝐃𝐄𝐄𝐏 𝐅𝐑𝐈𝐄𝐃 𝐂𝐇𝐈𝐂𝐊𝐄𝐍 𝐋𝐈𝐕𝐄𝐑𝐒 𝐖𝐈𝐓𝐇 𝐃𝐈𝐏𝐏𝐈𝐍𝐆 𝐒𝐀𝐔𝐂𝐄| 𝐋𝐎𝐔𝐈𝐒𝐈𝐀𝐍𝐀 𝐂𝐑𝐄𝐎𝐋𝐄 𝐑𝐄𝐂𝐈𝐏𝐄

Add creole seasoning, table salt, and cayenne pepper puree to buttermilk and combine well for marinade.

Remove excess fat from chicken livers, rinse, and drain them.

Submerge livers in the seasoned buttermilk marinade, ensuring they are thoroughly coated, and let sit for about 20 minutes in the refrigerator.

Prepare dredge by combining granulated onion, granulated garlic, additional creole seasoning, and self-rising flour in a container (a ziploc bag is recommended for easy dredging).

Remove livers a few at a time from the marinade, drop into the seasoned flour, and coat thoroughly.

Transfer breaded livers to a fryer or pot with roughly 2 inches of neutral oil heated to 360 degrees Fahrenheit.

Fry the livers for 3 to 4 minutes until brown, ensuring they have space between them and do not overcook.

While livers are cooking, prepare the spicy dipping sauce by mixing ketchup, granulated garlic, sweetened spicy tabasco, honey, smoked paprika, and black pepper.

Microwave the sauce mixture on 50% power for 30 to 60 seconds to heat the spices and blend flavors.

Serve the sweet and spicy dipping sauce with the deep-fried chicken livers.

Equipment Needed

Spice Level:

Allergens