teaspoon black pepper
¼ teaspoon cayenne pepper, optional
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For frying:
Vegetable, peanut, or canola oil, enough for deep frying
For serving:
Ranch dressing
Hot sauce
Honey mustard
Lemon wedges
Pickles, optional
Step 1: Prepare the Chicken Livers
Place the chicken livers in a colander and carefully remove any visible connective tissue or unusually large pieces of fat. Rinse them briefly under cold running water if desired, then drain thoroughly.
Pat the livers very dry with paper towels. This step is important because excess moisture can cause the hot oil to splatter.
Place the cleaned livers in a bowl and pour the buttermilk over them. Add the salt, black pepper, garlic powder, paprika, and cayenne pepper. Stir gently so the pieces are evenly coated.
Cover and refrigerate for at least 30 minutes. You can leave them for a few hours if you want a deeper seasoned flavor.
Step 2: Make
