Crispy Chicken Livers Recipe

Preparation and Cooking

1. 1

   Prepare the Chicken Livers

   Rinse the chicken livers under cold water and pat them dry with paper towels. Trim any excess fat or connective tissue.

2. 2

   Marinate in Buttermilk

   Place the chicken livers in a bowl and pour buttermilk over them. Let them marinate in the refrigerator for at least 30 minutes.

3. 3

   Cook the Bacon

   In a skillet, cook the applewood bacon over medium heat until crispy. Remove the bacon and place it on paper towels to drain, reserving the bacon fat in the skillet.

4. 4

   Prepare the Coating

   In a shallow dish, combine flour, cornmeal, salt, black pepper, and cayenne pepper.

5. 5

   Coat the Livers

   Remove the chicken livers from the buttermilk, allowing excess to drip off. Dredge them in the flour mixture until well coated.

6. 6

   Fry the Livers

   In the skillet with the reserved bacon fat, heat vegetable oil over medium-high heat. Fry the coated chicken livers in batches for about 4-5 minutes until golden brown and crispy. Drain on paper towels.

7. 7

   Make Cream Gravy

   In a saucepan, combine the remaining bacon fat with flour (from the coating mixture) to create a roux. Gradually whisk in the cream and cook until thickened. Season with salt and pepper to taste.

8. 8

   Serve

   Plate the crispy chicken livers over a bed of creamed potatoes, drizzle with cream gravy, and top with crumbled crispy bacon. Serve with Ozark pepper jelly on the side.