Chicken Livers : Official Travel Source

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Chicken Livers

In this episode Stacey and Jessica make Fried Chicken Livers and Bourjitos.

Fried Chicken Livers

  • 1 lb. chicken livers
  • 2 cups buttermilk
  • 3 cups flour (or as much as needed to coat the livers)
  • ½ tsp. paprika
  • ½ tsp. garlic
  • ½ tsp. onion powder
  • Salt & pepper

Cut the chicken livers into bite size pieces and soak in buttermilk for at least an hour and up to 24 hours. Add the spices to the flour. Dredge the chicken livers in the flour mixture. Heat canola oil in a cast iron skillet to 350 degrees. Cook the livers for 2-3 minutes per side or until the internal temperature reaches 165 degrees.

Bourjito – courtesy of Joy Perrine:

  • Bourbon
  • 1 ounce Simple syrup
  • Club soda
  • 1 ounce Limoncello
  • 6 Fresh mint leaves
  • Fresh lemon

To a cocktail shaker without ice add limoncello, simple syrup, mint leaves and squeeze the juice of 4 medium-sized lemon wedges in and then drop in the whole wedge. Muddle then add 2 ounces of bourbon and ice and shake well. Strain into a tall glass with ice. Top with club soda and garnish with a mint sprig and lemon wedge.