Buffalo Chicken Livers Recipes

BUFFALO CHICKEN LIVERS

Steps:

• Preheat oil in Dutch oven to 375 °F
• In a zip-top or paper bag, combine flour, salt, paprika, garlic powder and peppers. Place the chicken livers in the bag and shake gently until coated.
• In a small saucepan, heat butter and hot sauce just until butter melts; keep warm until ready to use.
• Deep-fry livers a few pieces at a time for 10-12 minutes, turning once or twice. Don't crowd deep fryer or pot.
• Drain livers on a paper towel-lined baking sheet for 30 seconds.
• Transfer buffalo sauce to a large mixing bowl, then immediately toss fried livers in the buffalo sauce and remove with a slotted spoon. Repeat with remaining livers.
• For the dipping sauce: In a small bowl, stir together the prepared blue cheese dressing and the crumbled blue cheese.

BUFFALO CHICKEN SLIDERS

Steps:

• Place chicken in a 3-qt. slow cooker. Toss with 2 tablespoons hot sauce and pepper; cook, covered, on low 3-4 hours or until tender., Remove chicken; discard cooking juices. In a small saucepan, combine butter, honey and remaining hot sauce; cook and stir over medium heat until blended. Shred chicken with 2 forks; stir into sauce and heat through. Serve on rolls with desired optional ingredients. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally; add water or broth if necessary.

SOUTHERN FRIED CHICKEN LIVERS

Steps:

• Place the chicken livers in a colander, and rinse with water. Drain the livers well. Whisk together the egg and milk in a shallow bowl until well blended. Place the flour, garlic powder, and salt and pepper in a resealable plastic zipper bag, and shake to combine.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Place the chicken livers in the bowl of egg and milk mixture, and coat each liver. Place the livers, one at a time, into the plastic bag of flour mixture, and shake the bag to coat the each liver completely.
• Gently place the coated livers, a few at a time, into the hot oil. Cover the pan of oil with a frying screen to avoid getting burned by spatters of oil that will pop out as the livers fry. Deep fry the livers until crisp and golden brown, 5 to 6 minutes.

BUFFALO CHICKEN LIVERS WITH A BLUE CHEESE DIPPING SAUCE

Steps:

• PreHeat - 375°F dutch oven
• In a zip lock bag, combine flour, salt, paprika, garlic powder, and peppers. Place the chicken livers in the bag and shake gently until coated.
• In a small saucepan, heat butter and hot sauce just until butter melts; keep warm until ready to use.
• Heat oil in a deep fryer or dutch oven to a temperature of 375º F. Deep-fry livers, 8 - 10 pieces at a time for 10-12 minutes, turning once or twice.
• Drain livers on a paper towel lined baking sheet for 30 seconds. Transfer buffalo sauce to a large mixing bowl, then immediately toss fried livers in the buffalo sauce and remove with a slotted spoon.
• Repeat with remaining livers.
• For the Dipping sauce:
• In a small bowl, stir together the prepared blue cheese dressing and the crumbled blue cheese.

BUFFALO CHICKEN SLIDERS WITH CELERY-BLUE CHEESE SLAW

Steps:

• To a medium-sized, straight-sided pan, add the butter and melt over medium heat. Once melted, add the buffalo sauce, garlic powder and onion powder and whisk to incorporate. Bring the mixture up to a simmer and stir in the shredded chicken. Turn the heat down to low and let simmer until the chicken is heated through and evenly coated in the sauce, about 5 minutes.
• To assemble: Lay the Hawaiian slider rolls on a clean work surface, cut side-up. Using tongs, transfer the buffalo chicken to the bottom half of the rolls. Top each with celery slaw. Spoon the remaining buffalo sauce on the cut-side of the top buns. Place the top half on and skewer each slider.
• Add all of the ingredients to a medium sized bowl and toss to combine. Refrigerate in an airtight container for up to 3 days.

BUFFALO CHICKEN SLIDERS

Steps:

• Preheat your oven to 350 degrees Fahrenheit.
• Cut the dinner rolls in half so you have a top and bottom piece. Place the bottom half in a large baking dish (a lasagna pan works well) and sprinkle half of the shredded mozzarella over the top.
• In a large bowl, mix the shredded chicken, buffalo sauce, ranch dressing, and if using, the habanero hot sauce. Spread this evenly over the buns in the baking dish.
• Mix the bagged coleslaw them spread it on top of the buffalo chicken. Top with the remaining mozzarella then put the tops of the buns on top.
• Melt the butter, mix in the Italian seasoning, then brush the butter over the buns.
• Cover the baking dish with foil then bake for 15 minutes. Remove the foil and bake for another 5 minutes, or until the sliders are hot, the cheese is melted, and the tops of the buns are golden. Cut into individual sliders and serve immediately.

BBQ CHICKEN LIVERS... ALA THE DEEN BROTHERS

Steps:

• Preheat oven to 350 degrees F.
• Spray an 8x8 baking pan with non-stick spray.
• Rinse, drain, and dry the chicken livers on paper towels. (Season to taste if desired, I use a little seasoning salt & no pepper.).
• In a large bowl stir together all the bbq sauce ingredients.
• Reserve 1/2 cup of the barbecue sauce and set aside for later; use 1/4 cup later for basting & 1/4 cup as a side sauce when livers are served (if desired).
• Place the chicken livers into the bbq sauce remaining in the bowl, tossing to coat.
• Arrange the coated chicken livers in the sprayed 8x8 baking pan & cover with foil.
• Cook (covered), for 40 to 45 minutes or until cooked through, basting with the reserved 1/4 cup sauce after 20 minutes. **For oven roasting, cook uncovered for the last 15 minutes.
• **Instead of oven roasting, these livers can be barbequed on a grill using a foil-covered foil pan that is sprayed with non-stick spray. Place in a medium heat area on the grill. Cooking time may vary from oven method.
• Note: This recipe can be made "savory" with the addition of herbs of your choice -- or herb blends -- it never hurts to experiment.