Image Credit: Paula Deen via YouTube
For starters, if you clicked on this recipe, then you’re either a chicken liver lover or you’re just curious as to how this recipe would turn out. Well, let me spoil it for you, it’s pretty good! I don’t usually prefer eating chicken livers and I try to stay away from them in gatherings or meals, I don’t hate them, I’m just not fond of its taste–is that the same? Well, my point is, that was the case before I found this recipe by Paula Deen on YouTube. It was delicious and well-seasoned, it also has just the right spiciness and goes well with the blue cheese dipping sauce. Anyway, enough about me, go on and read the procedure and you’ll see what I mean.
To make the batter of the liver, simply combine flour, salt, paprika, garlic powder, cayenne pepper, and black pepper in a Ziploc bag. Shake it gently until well combined, then add in the soaked liver in batches to coat them evenly. Shake the bag gently until all livers are evenly coated. Transfer the coated livers on a baking sheet and spray them all over, place the livers on the air fryer in batches as to not overcrowd it. Fry it at 400 degrees for about 4 minutes, then turn them over and spray the livers again, air fry for 4 more minutes or until golden brown.
While all of the livers are being fried, start working on the buffalo sauce. Using a small saucepan, add in the butter and the hot sauce, let it heat until the butter is melted then stir it well. Keep it warm until it is ready to use. Once the chicken livers are done, transfer the sauce onto a large mixing bowl, then toss the chicken livers in the warm buffalo sauce. Repeat the process until all chicken livers are coated. Serve it with a blue cheese dipping sauce (to make these, simply stir the blue cheese dressing and crumbled blue cheese together in a small bowl).